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No-bromium bread modifying agent and production method thereof

The technology of a bread improver and improver is applied in the direction of pre-baking dough treatment and the like, which can solve the problems of high cost, large amount of enzymes, difficult to popularize, etc., and achieve the effect of good expansion in the furnace.

Active Publication Date: 2009-02-11
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of enzyme required for this improver is large, the cost is high, and it is not easy to popularize

Method used

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  • No-bromium bread modifying agent and production method thereof
  • No-bromium bread modifying agent and production method thereof
  • No-bromium bread modifying agent and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation of bread improver of the present invention:

[0043] table 3

[0044] raw material

(percentage) Example

Manufacturer

α-amylase 0.1％ Danisco (China) Co., Ltd. pentosanase 0.6％ Danisco (China) Co., Ltd. Sodium Calcium Stearoyl Lactylate 7.0％ Henan Xingtai Technology Industrial Co., Ltd. Lipase 0.2％ Shenzhen Lvweikang Biological Engineering Co., Ltd. Vitamin C 3％ Hebei Weierkang Pharmaceutical Co., Ltd. cellulase 0.2％ DSM hemicellulase 0.2％ DSM carrageenan 1％ Gel strength 1300g / cm 2 glucose oxidase 0.5％ DSM starch 87.2％ national starch chemical co., ltd.

[0045] Weigh each component according to the proportioning of each raw material shown in the above table 3 in Example 1, then add each raw material component to the mixer and mix for 30 minutes; after the mixing is completed, the raw materials in the mixer ...

Embodiment 2

[0083] The composition of the bread improver of the present embodiment is as shown in table 6:

[0084] raw material

(percentage) Example

Manufacturer

α-amylase 1％ Danisco (China) Co., Ltd. pentosanase 0.2％ Danisco (China) Co., Ltd. Sodium Calcium Stearoyl Lactylate 14.0％ Henan Xingtai Technology Industrial Co., Ltd. Lipase 1％ Shenzhen Lvweikang Biological Engineering Co., Ltd. Vitamin C 1％ Hebei Weierkang Pharmaceutical Co., Ltd. cellulase 0.9％ DSM hemicellulase 1％ DSM carrageenan 8％ Gel strength 1300g / cm 2 glucose oxidase 1％ DSM starch 71.9％ national starch chemical co., ltd.

[0085] Weigh each component according to the ratio of each raw material shown in the above table 6, then add each raw material component into the mixer and mix for 30 minutes; after the mixing is completed, take out, weigh and pack the raw mate...

Embodiment 3

[0104] The composition of the bread improver of the present embodiment is as shown in table 9:

[0105] Table 9

[0106] raw material

(percentage) Example

Manufacturer

α-amylase 0.02％ Danisco (China) Co., Ltd. pentosanase 0.1％ Danisco (China) Co., Ltd. Sodium Calcium Stearoyl Lactylate 3.0％ Henan Xingtai Technology Industrial Co., Ltd. Lipase 0.1％ Shenzhen Lvweikang Biological Engineering Co., Ltd. Vitamin C 0.5％ Hebei Weierkang Pharmaceutical Co., Ltd. cellulase 0.1％ DSM hemicellulase 0.1％ DSM carrageenan 1％ Gel strength 1300g / cm 2 glucose oxidase 0.1％ DSM starch 94.98％ national starch chemical co., ltd.

[0107] Weigh each component according to the ratio of each raw material shown in the above table 9, then add each raw material component into the mixer and mix for 30 minutes; after the mixing is completed, ta...

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Abstract

The invention discloses a bread improver without potassium bromate, a manufacturing method thereof and a flour product produced by using the bread improver. The bread improver contains Alpha-amylase, cellulase, hemicellulase, pentosan enzyme, lipase, glucose oxidase, an emulsifier, vitamin C, a thickening agent and a filling material, and the raw materials are evenly mixed, thus obtaining the finished products. The invention can increase the handing quality of the doughy effectively and the stability of the doughy in the ferment period, defer the ageing of the flour food effectively and augment the volume of the product, therefore the finished products have subtle organization.

Description

technical field [0001] The invention relates to a bread improver and a production method thereof, more specifically, to a bromine-free bread improver formula and a production method thereof. Background technique [0002] Bread improvers have been widely used in the production technology of baked and fermented foods such as bread. However, due to the carcinogenic effect of potassium bromate, potassium bromate was banned in China in July 2005, and there is a need for a bromine-free bread improver to replace potassium bromate. Especially for flour with low gluten quality, it is necessary to add bread improver in the formula of making bread to solve the resistance of dough stirring and the stability of dough during fermentation, to ensure the stability of production process, and to make the majority of baking and fermentation Pasta users have better control over the production process and can also increase the volume and texture of the bread. Some bread improvers on the market ...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D8/04
Inventor 俞学锋李知洪余明华姚娟冷建新郑毓
Owner ANGELYEAST CO LTD
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