Steamed bread modifier

A technology of improving agent and steamed bread, which is applied in the direction of pre-baked dough processing, etc. It can solve the problems of being too soft, spotting and hardening of the skin, and achieve the effect of improving production efficiency and yield, and improving product quality

Active Publication Date: 2009-07-29
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of steamed buns, there are problems such as poor fermentation of steamed buns, too soft or hard, spots on the skin, and poor taste

Method used

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  • Steamed bread modifier
  • Steamed bread modifier
  • Steamed bread modifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Use the ratio 1 in Table 1 to prepare the steamed bread improver. The steamed bun improver was used to make northern steamed buns (sugar-free steamed buns) in Example 1. See Table 2 for the raw material formula for making northern steamed buns (sugar-free). Each component is added by weight part. Among them, the amount of yeast and the amount of water added fluctuate according to the season and the water absorption of the flour, and are added according to the operation requirements.

[0015] Table 2: Raw material formula of northern steamed bread (sugar-free)

[0016] raw material

yeast

flour

Improver

salt

water

Northern Mantou

0.5

100

0.3

0.5

46

[0017] Then, the following processes are carried out: kneading dough, pressing dough, forming, fermenting, steaming and measuring. The specific method is as follows.

[0018] Dissolve the yeast in an appropriate amount of warm water, pour it into the flour,...

Embodiment 2

[0025] Proportion 2 in Table 1 was used to prepare the steamed bread improver used in Example 2. Example 2 is the same as Example 1 except that the formulation of the steamed bread improver is different.

Embodiment 3

[0027] Proportion 3 in Table 1 was used to prepare the steamed bread improver used in Example 3. Embodiment 3 is the same as Embodiment 1 except that the formula of the steamed bread improver is different.

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PUM

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Abstract

The invention relates to a steamed bread modifier, which contains 0.1 to 0.3 weight portion of amylase, 0.2 to 0.4 weight portion of glucose oxidase, 0.4 to 0.8 weight portion of xylanase, 2 to 3 weight portions of vitamin C, 6 to 8 weight portions of calcium stearyl lactylate or sodium stearoyl lactylate, 5 to 8 weight portions of full-fat soybean powder, 80 weight portions of corn starch, 0.8 to 1 weight portion of calcium peroxide, and 2.5 to 5 weight portions of monoglyceride. The steamed bread modifier can comprehensively modify the quality of steamed bread in aspects such as the volume of the steamed bread, skin whiteness, and internal structure.

Description

technical field [0001] The invention relates to a steamed bun improving agent, which is used for comprehensively improving the quality of steamed buns. Background technique [0002] Mantou is a traditional steamed food made of fermented dough in China, and it is the staple food of Chinese people, especially northerners. In the production of steamed buns, there are problems such as poor fermentation of steamed buns, too soft or hard, spots on the skin, and poor taste. Therefore, people use flour improver or steamed bread improver to improve the quality of steamed bread. [0003] Chinese patent application CN1498542A discloses a flour improver, which comprises the following components: 20-30% calcium stearoyl lactylate (CSL), 10-20% sodium stearoyl lactylate (SSL), 5-10% Vitamin C, 0.1-0.5% alpha-amylase, 0.2-0.5% glucose oxidase (GOD), 1-3% lipase, 1-3% xylanase and 20-55% starch. All percentages are by weight. When it is added to flour products at a ratio of 0.12%-0.18% ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/02A21D8/04
Inventor 俞学锋李知洪余明华姚娟冷建新杨清华
Owner ANGELYEAST CO LTD
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