100results 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 present invention relates to the field of pasta processing, and more specifically to a method for processing bread. The method includes the following steps: Step 1: Add water to a variety of raw materials and mix them; Step 2: Adjust the mixing range to ensure that the raw materials are fully and evenly mixed; Step 3: Flatten the mixed dough from the upper end and the side to shape the dough; Step 4: After fully proofing the dough, shape the bread and then bake it to complete the processing of the bread. It includes a bottom frame for loading raw materials, on which a plurality of side plates are rotatably mounted, and a plurality of driving frames are rotatably mounted on the bottom frame. A lead screw I is detachably connected to each driving frame, and a lead screw sleeve I is threadedly connected to each lead screw I. A plurality of lead screw sleeves I are fixedly connected to a lifting plate. A follower plate is rotatably mounted on the lifting plate, and a plurality of stirring plates are slidably mounted on the follower plate, which can adjust the stirring range of the mixed raw materials to fully mix a variety of raw materials.

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.

Baked products (e.g., biscuits, cookies, etc.), doughs for making such products, fat-based products (e.g., crèmes, fillings, fudges, etc.), and jelly-based products include a food grade purple colorant and the baked products have an exterior CIELAB color space L* value of about 80 or greater, and the jelly based food products have an exterior CIELAB color space b* value of about -0.75 to about 0.75, thus advantageously having a less brownish or yellow appearance (and being more visually pleasing to consumers), but having taste, texture, and other properties that are similar to their traditional counterparts made with traditional ingredients and via conventional processes. In addition, the food products described herein advantageously do not include titanium dioxide.

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.

The invention provides a preparation method and application of fresh fruit fermented sour dough. The preparation method mainly comprises the three steps of fermentation head preparation, sour dough preparation and application of the fresh fruit fermented sour dough to preparation of fresh fruit flavored bread. The method has the advantages that fresh grapes are used for replacing commercially available saccharomycetes to prepare the yeast heads, the yeast heads with richer flavor can be prepared, the flavor of cooked wheaten food is more diversified subsequently, and then the overall taste and quality of the cooked wheaten food are improved.

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.

Provided is a plastic oil-and-fat composition having excellent quality for cookies. The plastic oil-and-fat composition for cookies contains an oil-and-fat component and an emulsifier. The oil-and-fat component includes a liquid oil and an interesterified oil having a solid fat content of 47% to 100% inclusive at 20°C. The emulsifier includes lecithin, a monoglycerin fatty acid ester, and one or more compounds selected from the group consisting of a sorbitan fatty acid ester, a polyglycerin fatty acid ester, and a sucrose fatty acid ester.

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.

The present invention is directed to dough conditioners comprising inter alia, glycolipids. Such dough conditioners can extend the shelf life of baked goods such as breads and can be added to doughs used to make such baked goods. Glycolipids produced via fermentation processes also enable the creation of dough conditioners and doughs / baked goods that are free from traditional dough conditioners such as DATEM, ADA, EMG, etc. As a result, glycolipids can provide clean label options for baked goods with extended shelf lives.

The present invention provides a raw material composition for producing low-protein bread with excellent taste, appearance, and flavor, a dough for baking bread, and a method for producing bread. This problem can be solved by a raw material composition for producing bread, which replaces a part of wheat flour with starch containing heat-moisture treated starch and has substantially unchanged dough properties.

The present invention relates to an egg substitute comprising flour in an amount of 75% by mass or more, based on the total mass of the egg substitute, where the flour has been produced from types of grain selected from the group consisting of wheat, rye, triticale, oats and mixtures thereof and has an average particle diameter of 90 µm or less and a specific weight of 0.70 kg L-1 or more, where the flour comprises 70% to 30% by mass starch and 30% to 70% by mass proteins, based on the total mass of the flour; L-cysteine in an amount from 0.1% to 3% by mass based on the total mass of the egg substitute; and oil in an amount of 1% by mass or more and 15% by mass or less, based on the total mass of the egg substitute.

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 technology that inhibits deterioration due to long-term freezing of bread dough and extends a period during which the bread dough can be frozen.SOLUTION: A deterioration inhibiting agent for frozen bread dough having, as an active ingredient, reduced starch syrup of (A) and / or (B) below: (A) reduced starch syrup with a sugar composition in which pentasaccharides or more are 50 mass% or more; and / or (B) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35. According to the present invention, it is possible to inhibit deterioration of frozen bread dough. In detail, for example, it is possible to suppress deterioration in quality such as a reduction in volume or hardening in texture of bread made using the frozen dough.SELECTED DRAWING: Figure 1

To provide a quality improvement agent for breads, a manufacturing method of breads, and a quality improvement method of breads capable of effectively preventing caving and cave-in and providing breads excellent in volume, appearance, and texture even when using wheat flour of a low protein content and dough kneaded with hot water and increasing water addition and grease amount for rich blending.SOLUTION: A quality improvement agent for breads contains α-glucosyltransferase and hemicellulase. A manufacturing method of breads and a quality improvement method of breads use the quality improvement agent for breads.SELECTED DRAWING: None

To provide a bread crust separation inhibitor which prevents separation of crust caused by shortage in water during preservation of bread.SOLUTION: As a result of earnest research to solve the aforementioned problem, the present inventors found that separation of crust can be prevented by adding, to bread dough, a composition in which gluten is heated with an organic acid having two or more carboxyl groups in the same molecule to complete the present invention. In particular, the present invention exhibits an effect for separation due to dehydration or shortage in water of crust which is likely to be generated in bread without filling, bread utilizing a frozen dough manufacturing method, and bread sold without being wrapped with a package.SELECTED DRAWING: 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.

To provide choux doughnut which is crispy and has excellent melt in the mouth, and a method of producing choux doughnut.SOLUTION: The aforementioned problem is solved by using choux doughnut mix flour mainly composed of starches, in which the choux doughnut mix flour contains 13-42 mass% of chemically modified waxy potato starch relative to the total amount of starches.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.

Disclosed is a dough material for making an outer casing for a snack product, comprising the following ingredients: - crumbs of a premade baked product; - a fat component; - a liquid component; - emulsifier; - leavening agent, the proportion of the crumbs (2) being between 20 and 60 percent by weight, preferably between 22 and 35 percent by weight.

To provide an oil-and-fat composition that can be suitably mixed when producing bakery dough, particularly with a horizontal mixer, can reduce the stickiness of the bakery dough, and enables making a bakery product having a large volume and high softness, and also excellent crumb.SOLUTION: An oil-and-fat composition for bakery has an oil phase with its SFC being 60-75% at 0°C and being 5-15% at 40°C, and the oil-and-fat composition is blended in starch-containing dough in a molten state. Preferably, the content of S2M in the oil phase is 25-50 mass%, and the mass ratio of SMS and SSM (SMS / SSM) is 2.0-7.5. [S is a saturated fatty acid, M is a mono unsaturated fatty acid, S2M is a triglyceride with two saturated fatty acids and one mono unsaturated fatty acids binding glycerol, SMS is a symmetric triglyceride, SSM is an asymmetric triglyceride].SELECTED DRAWING: None