65results 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.

To provide confectionery sponge dough using rice flour with good texture and having sufficient softness even after time lapse as a result of using cellulose fine particle fibers.SOLUTION: Confectionery sponge dough containing rice flour and cellulose fine particle fibers. The confectionery sponge dough is characterized in that the cellulose fine particle fibers are carboxymethylated, and further the cellulose fine particle fibers are cellulose nanofibers.SELECTED DRAWING: Figure 2

The present application relates to the field of food processing technology, and more particularly to a modified frozen dough with oxidized konjac polysaccharide and a preparation method thereof. The frozen dough comprises the following raw materials in parts by weight: 850-950 parts of flour, 500-600 parts of water, 2.55-9.5 parts of oxidized konjac polysaccharide, 8.5-14.25 parts of calcium gluconate, 0.25-1 part of zinc gluconate, and 8-60 parts of a leavening agent. The leavening agent is yeast or baking powder. In the preparation, the oxidized konjac polysaccharide, calcium gluconate and zinc gluconate are uniformly dispersed in water, and then subjected to high-pressure homogenization and plasma treatment. All the raw materials are put into a dough mixer, mixed at low speed for 1-3 min, and then mixed at high speed for 3-5 min. After mixing, the dough is divided into small doughs, and rolled into small balls. The doughs are wrapped with plastic wrap and quickly frozen. The frozen dough has improved stability, and the deterioration of the specific volume of the food made from the frozen dough is improved.

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.

The invention relates to the technical field of food processing, and discloses a rice cake premixed flour preparation device and a preparation method thereof.The rice cake premixed flour preparation device comprises a tank body, fixedly-connected feeding hoppers are symmetrically arranged at the top of the tank body, a fixedly-connected discharging pipe is arranged at the bottom of the tank body, and a rotatable grinding mechanism and a stirring mechanism are arranged in the tank body; the crushing mechanism is located on the upper half portion of the tank body, the stirring mechanism is located on the lower half portion of the tank body, the crushing mechanism comprises a rotatable crushing block, the stirring mechanism comprises a rotatable stirring rod, the stirring rod is located in the tank body, and a rotatable discharging mechanism is arranged in the discharging pipe and located below the stirring mechanism. The discharging mechanism comprises a rotatable discharging plate and a slidable adjusting plate, and the adjusting plate is located in the discharging plate. The crushing mechanism is arranged to crush the caked raw material mixture, and the stirring mechanism is arranged to uniformly mix the premixed flour mixture.

To provide a leaf-shaped pastry sheet dough composition with rolled-in margarine for baking and a method of preparing a chocolate pastry.SOLUTION: There is provided a method of preparing a chocolate pastry including: rolling-in margarine with 0% butterfat to prepare pastry dough for baking; molding the dough into a predetermined leaf shape; topping the dough with a pre-mix of a maltose powder and powdered sugar at a ratio of 7:3 to impart exterior gloss to the baked pastry; baking the resulting dough; and coating the bottom of the baked pastry confectionery with tempered chocolate. This method is first attempted in the chocolate pastry confectionery with a long shelf life of one month or more.SELECTED DRAWING: Figure 1

A phospholipase A1 characterized by having an sn1 / sn2 specificity ratio of about 5 / 45 or greater, and having a lysophospholipase / phospholipase activity ratio of less than 0.02, is presented along with methods of use in lipid-containing food matrices, methods of baking and preparing dough using the phospholipase and also including a baking improver using the disclosed phospholipase A1. [Selection diagram] None

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

The invention relates to the field of food processing, and particularly discloses a method for improving the quality of frozen flour products by using modified rice starch. The improved frozen dough is prepared from, by weight, 100 parts of flour mixture, 0.8-1 part of salt, 1.5-2 parts of yeast, 9-10 parts of sugar, 4-6 parts of butter and 50-55 parts of water, and the flour mixture is prepared from rice starch and wheat flour which are subjected to starch particle surface protein removal and multi-stage power ultrasonic synergistic modification according to the mass ratio of 0.2: 9.8. The rice starch which is used for removing protein on the surfaces of starch particles and is subjected to multi-stage power ultrasonic synergistic modification is added, so that the nutritional value of the frozen dough is effectively improved, the specific volume and the tissue structure of flour products are improved, and meanwhile, the taste can be enhanced.

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 invention provides a gluten modifier, which is characterized by containing lutein. The gluten modifier can modify gluten and improve the elasticity and ductility of the gluten dough by being blended into the gluten-containing gluten dough.

The invention provides a method of preparing a margarine, bakery fat, puff pastry fat (such as a laminating fat) or cake fat, comprising the steps of (a) providing a fat composition comprising triglycerides;(b) separating a portion from the fat composition; (c) reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); (d) reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG; and (e) blending the self-emulsifying fat composition with one or more other fats or oils to obtain a margarine, bakery fat, puff pastry fat or cake fat.

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 >.