Improving performance of croissant dough during processing and frozen storage

牛角面包是由分层酵母发酵面团制成的高价值烘焙产品。当它们作为冷冻面团出售时，在家里或零售店烘焙时非常受欢迎。然而，冷冻牛角面包面团会导致产品质量下降。这个问题给制造商带来了巨大的技术挑战。在牛角面包加工过程中，牛角面包的片材加工和成型加工是决定最终产品质量的重要环节。在牛角面包过程中，面团的铺片和静置是主要的限制因素，通过这一过程，面团在折叠成三到四层之前逐渐变成非常薄的薄片。在食品工业中，时间就是金钱，因此在压片过程中休息的时间非常短，面团必须能够克服压力并保持连续的薄膜，才能起到脂肪屏障的作用。面筋网络可能在压片过程中被过大的压力破坏，这可能会对面筋的质量产生重大影响。 蛋白质的功能以及最终产品的质量。合作公司主要关注的是他们的牛角面包面团的低耐冻性，对克服压片过程中过度压力的低耐受性，以及面粉的整体功能特性，这些特性对面团的可塑性以及最终产品的质量有重大影响。因此，本研究的主要目的是探讨用不同浓度的复合酶对小麦面粉的功能性和流变性(延伸性、弹性和塑性)进行改性的可能性，以抵抗铺片过程中的应力和堵塞脂肪。也是为了减轻冷冻储藏对面团特性的一些不利影响。这项研究的结果将有助于更好地理解酶在蛋白质交联中的作用，以生产经得起冷冻储存和薄片加工的面团。这应该会产生高质量的羊角面包。

Croissants are high-value baked products made of layered yeast-leavened dough. They are very popular when sold as frozen dough to be baked at home or retail outlet. Freezing of croissant dough, however, leads to deterioration of product quality. This issue poses a big technological challenge to manufacturers. In croissants processing, sheeting and blocking/forming/moulding are very important steps which determine the quality of the end product. Sheeting and resting the dough are the major constraints in croissant process, through which the dough is gradually reduced to very thin sheets before it is folded into three or four layers. In the food industry time is money, and thus resting time during sheeting is very short and the dough has to be able to overcome the stress and remain as a continuous film to function as a barrier to fat. The possibility of the gluten network being damaged by an excessive pressure during sheeting could have a significant effect on the quality and functionality of the protein as well as the quality of the final product. The main concern of the collaborating company is the low freezing intolerance of their croissant' dough, its low intolerance to overcome the excessive pressure during sheeting and the overall functional properties of the flour which have significant impact on dough plasticity and consequently the quality of the final product. Therefore, the main goal of this research is to investigate the possibility of using a combination of enzymes at different concentrations to modify the wheat flour functionality and rheological properties (extensibility, elasticity and plasticity) to withstand the stress during sheeting and block the fat. Also to alleviate some of the detrimental effects of the frozen storage on the dough properties. The outcome of the research will help better understand the action of enzymes in protein crosslinking to produce dough that would withstand freezing storage and sheeting process. This should result in high quality croissant.