Unlock instant, AI-driven research and patent intelligence for your innovation.

Special flour for fermented freezed wheaten products

A frozen noodle and fermentation type technology, applied in the field of food processing, can solve the problems of weakening the gluten structure, destroying the tissue structure of yeast cells, reducing the specific volume of bread, etc., and achieving the effects of simplifying the production process, reducing the mortality rate and improving the stability.

Inactive Publication Date: 2008-04-30
JIANGNAN UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of frozen flour products made from conventional flour also has negative effects that are difficult to solve: 1. The ice crystals formed in the freezing process will destroy the gluten network structure, reduce the air holding capacity of the dough, and reduce the specific volume of bread; Make the moisture in yeast cells form ice crystals, these ice crystals destroy the tissue structure of yeast cells, cause the leakage of yeast cytoplasmic components and release the reducing substance glutathione, thus weakening the gluten structure

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Special flour for fermented freezed wheaten products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] In the embodiment of the present invention, flour: 99.6% by weight, locust bean gum: 0.34% by weight, trehalose: 0.03% by weight, soybean lipoxygenase: 0.010% by weight, pentosanase: 0.005% by weight, hard Sodium stearoyl lactylate is: 0.015% by weight; flour, locust bean gum, trehalose, soybean lipoxygenase, pentosanase, and sodium stearoyl lactylate are mixed uniformly in a mixing tank in proportion at room temperature, and the speed of the mixer is: 100 ~120 rpm; then weigh and pack according to the packaging standard, and it is recommended to store it in cold storage, which is the finished product of special flour. Refrigeration temperature: 2°C

[0013] Get special flour 51.88% by weight, sucrose 10.0% by weight, salt 0.5% by weight, milk powder 2.0% by weight, shortening 8.0% by weight, yeast 1.1% by weight (yeast and water make solution), ice water 26.52% by weight in the embodiment. Mix the special flour for frozen noodle products, sucrose, salt, milk powder an...

Embodiment 2

[0016] In the embodiment of the present invention, flour: 99.7% by weight, locust bean gum: 0.24% by weight, trehalose: 0.03% by weight, soybean lipoxygenase: 0.010% by weight, pentosanase: 0.005% by weight, hard Sodium stearoyl lactylate is: 0.015% by weight; flour, locust bean gum, trehalose, soybean lipoxygenase, pentosanase, and sodium stearoyl lactylate are mixed uniformly in a mixing tank in proportion at room temperature, and the speed of the mixer is: 100 ~120 rpm; then weigh and pack according to the packaging standard, and it is recommended to store it in cold storage, which is the finished product of special flour. Refrigeration temperature: 3°C

[0017] Get special flour 51.93% by weight, sucrose 10.0% by weight, salt 0.45% by weight, milk powder 2.0% by weight, shortening 8.0% by weight, yeast 1.1% by weight (yeast and water make solution), ice water 26.52% by weight. Mix the special flour for frozen noodle products, sucrose, salt, milk powder and ice water, firs...

Embodiment 3

[0020] In the embodiment of the present invention, flour: 99.8% by weight, locust bean gum: 0.15% by weight, trehalose: 0.02% by weight, soybean lipoxygenase: 0.01% by weight, pentosanase: 0.005% by weight, hard Sodium acyl lactylate: 0.015% by weight; flour, locust bean gum, trehalose, soybean lipoxygenase, and pentosanase are mixed evenly in a mixing tank at room temperature, and the speed of the mixer is: 100-120 rpm ; Then weigh and pack according to the packaging standard, and it is recommended to carry out refrigerated storage, which is the finished product of special flour. Refrigeration temperature: 4°C

[0021] Get special flour 51.98% by weight, sucrose 10.0% by weight, salt 0.40% by weight, milk powder 2.0% by weight, shortening 8.0% by weight, yeast 1.1% by weight, ice water 26.52% by weight in the embodiment. Mix the special flour for frozen noodle products, sucrose, salt, milk powder and ice water, first stir at a low speed of 80-90 rpm until the flour is fully ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A kind of wheat flour used for the fermented frozen dough is prepared from wheat flour, locust bean gum, mycose, soybean lipoxidase, pentonsanase and sodium stearyllactate through proportional mixing, packing and cold storage.

Description

technical field [0001] The invention relates to a special flour for fermented frozen noodle products, specifically for enhancing the strength of gluten in frozen noodle products, reducing the death rate of yeast in the freezing process, and improving the characteristics of fermented frozen noodle products, which belongs to food processing technology field. Background technique [0002] Frozen flour products are gradually being accepted by the baking industry and the flour product processing industry because of their convenience and large-scale production. The main raw material of frozen noodle products is conventional flour and mixed with other auxiliary materials. The quality of frozen flour products made from conventional flour also has negative effects that are difficult to solve: 1. The ice crystals formed in the freezing process will destroy the gluten network structure, reduce the air holding capacity of the dough, and reduce the specific volume of bread; The moistur...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36
Inventor 黄卫宁邹奇波贾春利
Owner JIANGNAN UNIV
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com