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Must the baked dough be kept in the refrigerator for a period of time?
Frozen dough and refrigerated dough are a low-temperature production process in which dough that has just been stirred but not yet fermented, or dough that has been basically fermented and dough with patterns are put into a frozen or refrigerated freezer, taken out of the freezer if necessary, thawed at room temperature, then fermented, shaped and baked.

The purpose of dough freezing and refrigeration

Before the practice of freezing and refrigerating dough was popularized, bakers had to get up at one or two o'clock in the morning to make hot bread for the market, especially in the morning market in Guangdong, which always paid attention to fresh and hot, and the hot bread just baked was particularly popular with consumers. Therefore, while striving for customers, manufacturers always attract customers by increasing the number of toasts. So there are many people who bake bread at six or seven o'clock in the morning market and at four o'clock in the afternoon, and bake bread more than three or four times a day. This kind of work is very compact. In addition to hard work, the labor cost is quite large, and the cost is relatively high. However, in recent years, due to the progress of baking equipment and the smooth popularization of technology, the use of frozen and refrigerated dough has also begun to spread in larger cake shops, so the baker's work at night has also been improved, and the production efficiency has naturally increased.

Suitable for dough freezing and cold storage environment

Frozen and refrigerated dough are basically the same, but the temperature is different. Generally, the lower the temperature, the longer the storage time, and vice versa. Generally speaking, frozen dough can be stored for 48 hours at MINUS 20℃, while frozen dough can be stored for 12 hours at 0 ~ 5℃.

Processing method of dough freezing and refrigeration

Whether frozen or refrigerated dough is taken out of the freezer, it must be left at room temperature for a period of time, and the following steps can only be carried out after it is naturally thawed. In principle, unfrozen dough should not be placed in an environment with rising temperature immediately in order to require rapid thawing, otherwise the dough will be affected by the surface contact temperature first, which will make the degree of fermentation inside and outside the dough different and have a great impact on the quality.

Bread suitable for freezing and refrigeration

Because there are many kinds of bread, each kind of bread has different ingredients. Some breads are suitable for freezing or cold storage, while others cannot adapt to this low temperature method because of different ingredients. Usually it is dough with sugar content above 16%, oil content above 4% and yeast content above 3% (such as sweet bread. Danish bread etc. ) Suitable for cold storage and freezing. Dough with low sugar, low oil and low yeast content (such as white toast bread and French bread). ) is not suitable for this low temperature method.