36results about "Baking mixtures" patented technology

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

To develop a method for easily enhancing flavor of baked confectionery containing a cacao raw material, such as a chocolate flavor.SOLUTION: A baked confectionery dough (excluding a dough of baked confectionery to be eaten in a state of having a product temperature of 0°C or less) contains grain flour, a cacao raw material, and a polyglycerol condensation ricinoleic acid ester. The baked confectionery dough contains 0.1-20 mass% of the cacao raw material, and 0.05-18 mass% of a nonfat cacao raw material. In the baked confectionery dough, the cacao raw material exists in the dough in a state of being uneven, and at least a part of the cacao raw material is in a kneaded state.SELECTED DRAWING: None

The purpose of the present invention is to provide a mix for a bakery product, in which microorganisms can be controlled even under high water activity conditions due to low sugar content, and a bakery product. The present invention provides a bakery product having a sugar content of 15-30 mass%, wherein the content of glycine is 0.7-1.5 mass% and the content of an organic acid and / or a salt thereof is 0.25-0.75 mass%. Preferably, the bakery product has a water activity of 0.96-0.98. Preferably, the bakery product has a pH value of 6.0-7.5.

To provide a cloud bread style food capable of mass-producing without using a meringue and dough for preparing the same.SOLUTION: There is provided dough used for cloud bread-style food, containing 0.03 wt.% or less of polysaccharide thickeners (xanthan gum and guar gum), containing no separated egg whites, and containing, relative to 100 pts.wt. of whole eggs contained in the dough, 4 to 10 pts.wt. of cornstarch, 6 to 20 pts.wt. of a foaming composition containing 5 to 30 wt.% of an emulsifier based on the entire foaming composition, 0.3 to 2.5 pts.wt. of cyclodextrin, and 25 to 40 pts.wt. of a paste-like composition at room temperature obtained by coagulating casein protein with an acid.SELECTED DRAWING: None

The invention discloses an application of a composition of neopullulanase and transglucosidase in bread making, the addition amount of the neopullulanase is 500-1000 U / kg of flour, and the addition amount of the transglucosidase is 500-1000 U / kg of flour. The novel pullulanase and the transglucosidase are used for making the bread, and the two cooperative enzymes are used as improvers, so that the specific volume of the bread is increased, and the texture of the bread is more excellent, the chewiness of the bread is kept stable during storage, and the problem that the conventional bread is strenuous to chew after being stored is avoided; meanwhile, the cohesiveness is reduced, the sticky feeling during chewing is reduced, the conglutination level is also remarkably reduced, and the oral eating experience is further optimized; in addition, the hardness of the bread can be remarkably reduced, the bread is kept soft in taste within the storage period, the aging speed of the bread is effectively reduced, and the storage time of the bread is prolonged. The method can effectively improve the bread performance, and can be used as an effective supplement for a traditional bread performance improvement method.

The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4 parts by mass of pregelatinized starch per 100 parts by mass of the doughnut dough. It is also preferable that the doughnut dough contains a swelling agent. The present invention additionally provides doughnuts obtained by frying the doughnut dough in oil, and a method for producing the doughnuts. The present invention moreover provides a method for producing doughnut dough, the method having a step for stirring a starch-containing dough, which includes 2.2-4.4 mass% of pregelatinized starch, at a rotation speed of 250-450 rpm for 60-300 seconds.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

To provide cooked dough for preparing a dorayaki-style food product having texture and appearance same as the dorayaki dough without using grain flour and a dorayaki-style food product using the same.SOLUTION: There is provided a heating cooking dough for preparing a dorayaki-style food, wherein a content of grain flour is 30 wt.% or less of an entire heating cooking dough, and based on 100 pts.wt. of whole eggs contained in the heating cooking dough, 4 to 10 pts.wt. of cornstarch, 6 to 20 pts.wt. of a foaming composition containing 5 to 30 pts.wt. of an emulsifier based on the total foaming composition, and 25 to 40 pts.wt. of a paste-like product prepared by coagulating casein protein with an acid at room temperature, and 1 to 55 pts.wt. of a material giving sweetness.SELECTED DRAWING: None

According to the high-proportion defatted coix seed composite flour and the bread made from the composite flour, large-scale and high-value utilization of defatted coix seed byproducts can be achieved, and bread products stable in processability and quality are obtained under the condition of high mixing amount.

This bread dough is produced by the sweetening sponge method in which a sponge dough-containing material for main kneading is kneaded, and has an amount of grain flour in the entire material for sponge dough / an amount of grain flour added at the time of main kneading (weight ratio) of 40 / 60-80 / 20, based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The entire bread dough contains 34-82 pts.wt. of sugar (in terms of solid content), based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The material for sponge dough contains, in the entire material for sponge dough, 8-33 pts.wt. of sugar (in terms of solid content), 1.2-4.1 pts.wt. of a specific yeast (dry weight), and 5-47 pts.wt. of water, based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The sponge dough is fermented after the material for sponge dough is kneaded. The material for main kneading contains, in the entire material for main kneading, the sponge dough, and further contains, as additive materials during main kneading, 2-74 pts.wt. of sugar (in terms of solid content), 1-6 pts.wt. of salt, 5-35 pts.wt. of oil and fat, and 2-35 pts.wt. of water, based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The material for main kneading is kneaded to produce the bread dough.

The present disclosure addresses the problem of providing a bread which contains 30% by mass or more of protein in terms of dry mass and which has an improved ability to cut off a bread wrapper. The present invention relates to a bread obtained from a dough containing (A) 30 mass% or more of protein per dry mass of the dough, (B) an emulsifier, and (C) a proteolytic enzyme, thereby improving the ability to cut off the bread wrapper.

The present disclosure addresses the problem of providing a bread which contains 30 mass% or more of protein and acetic acid in terms of dry mass, and which has reduced sourness and sour odor. The bread is obtained from a dough containing 30 mass% or more of protein, acetic acid, and amylase per dry mass of the dough.

The present invention relates to a food product that is based on upgrading side product streams of legumes. The food product can be used as a basis for baking goods and confectionery. Said food product consists of a homogeneous mixture of heated high-starch legume flour, fat, sugar and water.

The present application relates to the improvement of the product characteristics and eating qualities of filo dough based products, such as Arabic Sweets, made from flour as a base of the dough. The present application provides methods for preparing a filo dough sheet and filo dough based products, wherein a combination of specific monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides in powder form, a thermophilic serine protease and a phospholipase is added to the filo dough. The present invention further provides improver compositions, filo doughs and filo dough based baked products comprising these monoglycerides and enzymes.

This invention provides a freeze-resistant mochi premix powder. Through the use of four specific types of highly etherified modified starches, this invention achieves excellent water retention, preventing moisture loss from the dough during freezing. Combined with the synergistic effect of trehalose, maltose, and yeast β-glucan, the moisturizing effect is further enhanced. Mochi dough prepared from this premix powder can be frozen and stored for up to 3 months, and the quality remains stable after multiple freeze-thaw cycles. Furthermore, when preparing dough from this premix powder, the process is stable, non-sticky to hands and machines.

The invention discloses a bacillus subtilis genome integration promoter and application, and belongs to the technical field of genetic engineering. According to the invention, transcriptome data is analyzed, green fluorescent protein is used as report protein for characterization, and promoters with high transcriptional activity, such as PcitZ, PyoqM, PdhaS, PsunA and PgroE, are screened out. In order to further improve the transcriptional activity of the promoter, a PgroE spacer region is modified. 106 promoters with different transcriptional activities are obtained through screening, and the transcriptional level of a dominant mutant PgroEM obtained through screening is 2.29 times that of a wild type. The promoter is used for mediating the maltogenic amylase gene amyM to be subjected to integrated expression in a genome, so that the expression level of a recombinant strain AmyM is improved to 1.76 times that of a control strain WS9C7C2, and the enzyme activity of the AmyM in a 3-L fermentation tank is improved to 15093 U.mL <-1 >.

The present disclosure addresses the problem of providing a bread that has a protein content of 20 mass% or greater, has excellent workability and degree of fermentation during production, and has good hardness and is capable of long-term retention of that good hardness.　Provided is a bread that has a protein content of 20 mass% or greater, and contains acetic acid and / or a salt thereof and lactic acid and / or a salt thereof.

To provide a coagulation inhibitor for starch-based food dough during heating, which can effectively suppress coagulation of the dough during heating without substantially affecting the flavor of the dough, and a method for producing starch-based food using the same. [Solution] The coagulation inhibitor for starch-based food dough during heating according to the present invention contains yeast-derived components other than glutathione as active ingredients. According to the present invention, coagulation of starch-based food dough during heating is effectively suppressed, making it possible to easily produce, for example, a larger, softer choux pastry with less dough. Furthermore, according to the present invention, unnecessary hardening of the dough due to freezing or oiling can be prevented, and instead, the extensibility during heating can be increased.

This application relates to the field of food processing technology, and more particularly to a frozen dough and its preparation method, as well as baked goods. The preparation method of the frozen dough includes: mixing sugar-tolerant yeast, wheat flour, and skim milk powder to obtain a powdery mixture; the sugar-tolerant yeast is capable of synthesizing trehalose within its cells; the weight ratio of the sugar-tolerant yeast, wheat flour, and skim milk powder is 1:(1~1.5):(1~1.5); dissolving the powdery mixture in water at 34℃~38℃ for 3 min~5 min to obtain a yeast solution; adding the yeast solution to the dough semi-finished product within 3 min or less; stirring and then freezing to obtain the frozen dough. This application improves the fermentation power of the frozen dough and ensures product quality by optimizing the preparation method of the frozen dough.

The present invention relates to a method for producing flour for sugar-free baking or confectionery and a sugar-free bread production method using the flour for sugar-free baking or confectionery produced thereby.

The present invention relates to tangzhong comprising powdered rice, bread dough comprising same and bread manufactured using same. In the present invention, since tangzhong is prepared using powdered rice, glutinous rice flour and water, tangzhong having a texture softer, moister and chewier than that of tangzhong using wheat flour can be prepared. In addition, if bread dough is prepared using the tangzhong of the present invention, bread dough exhibiting high moisture retention and a slow staling rate can be prepared, and bread containing a high amount of rice, having a high density, exhibiting a moist and chewy texture and having a slow staling rate can be manufactured using the bread dough.

This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass% of non-pregelatinized starch, and 0-20 mass% of flour. This method for producing a fried-choux food product includes a dough preparation step for preparing a dough using the aforementioned mix, and a step for frying the dough in oil. In the dough preparation step, the dough is prepared using 200-400 parts by mass of water and 50-150 parts by mass of liquefied eggs per 100 parts by mass of the flour in the mix.

The present application relates to the field of food fermentation, and particularly relates to a preparation method of rye old surface rich in phenolic acid. The present application is prepared by the synergistic fermentation of plant lactobacillus Fs6 (preserved number: CGMCC No. 36264) and saccharomyces cerevisiae Ah4. The mixed powder of rye flour and wheat flour, water and the leavening agent containing the two kinds of bacteria are mixed, and then fermented under suitable temperature and humidity to obtain the rye old surface rich in phenolic acid, so that the total phenol content and in-vitro antioxidant capacity of the final product (such as old surface and steamed buns) are improved. In addition, the in-vitro digestion rate of the product is effectively slowed down by affecting the starch structure, the product is endowed with potential low glycemic characteristics, and has wide application prospect.

To provide a gluten modifier for bread making that prevents changes in the physical properties of the bread dough even as time passes during the dough production process, and that allows the bread to be easily removed from the baking sheet, griddle, mold, or container after baking, resulting in bread with a good melt-in-your-mouth texture. [Solution] A gluten modifier for bread making, characterized by containing saponin and hemicellulase.

The invention discloses high-quality highland barley bread with a low glycemic index as well as a preparation method and application of the high-quality highland barley bread. The invention provides highland barley composite flour. The highland barley composite flour comprises black highland barley flour, vital gluten, wheat flour and rye flour. The invention also provides highland barley bread which is prepared by taking the highland barley composite powder as a main raw material and utilizing an enzyme preparation and an intermediate fermentation process. The addition amount of the black highland barley powder in the highland barley composite powder reaches 60%, postprandial blood sugar can be effectively controlled, the glycemic index is 49.7, the specific volume is 4.03 mL / g, and the hardness is 605 g. Experiments prove that the low-GI bread can reduce the fasting blood glucose by 46.3% and the serum insulin by 33.0%, and is beneficial to maintaining the blood glucose level. The highland barley bread provided by the invention is helpful for expanding the consumption market of bread, and meets the requirements of people on diversified food consumption and nutrition and health.

To provide a batter dough-heated food having a high protein content, good meltability and resilient palate feeling.SOLUTION: The batter dough composition is obtained by formulating a 5-membered ring-containing triterpene together with a protein material.SELECTED DRAWING: None