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Bread flour improver

A technology of improver and bread flour, applied in the direction of dough processing, pre-baking dough processing, baking, etc., can solve the problems of loss of nutrition fortification, human body harm, destruction of nutrients, etc., to avoid nutritional damage, improve baking performance, Harm reduction effect

Inactive Publication Date: 2009-09-09
SHENZHEN OCEAN POWER INDUSTRIAL CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some unscrupulous companies use non-food additive oxidant raw materials that are more toxic than potassium bromate to improve the baking effect of bread, causing greater harm to the human body, which is contrary to the spirit of banning potassium bromate
[0004] The addition of chemical oxidants to flour will cause the destruction of nutrients such as vitamins, which is even more detrimental to nutritionally fortified flour. Vitamin B1, vitamin B2, nicotinic acid, and folic acid added to nutritionally fortified flour are easily destroyed by external chemical oxidants and thus lost. The meaning of nutritional fortification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Pass all the raw materials through a 100-mesh steel wire sieve for use. Weigh 3g vitamin C, 20g calcium stearoyl lactate, 10g sodium stearoyl lactylate, 1.5g amylase, 1g xylanase, and 2.5g lipase. , 5g glucose oxidase, 40g phosphate, 10g starch, 0.5g silicon dioxide, fully mix all the weighed raw materials, and then use an 80-mesh steel wire sieve to test, the pass rate is 100%, and finally it becomes bread Powder improver.

[0023] Take 2g of bread flour improver and add 1000g of special bread flour to make bread with beautiful and round appearance, bright skin, moderate volume, and delicate and soft heart.

Embodiment 2

[0025] Pass all raw materials through a 100-mesh steel wire sieve for use. Weigh 6.5g vitamin C, 15g calcium stearoyl lactate, 7.5g sodium stearoyl lactylate, 1g amylase, 3g xylanase, and 1g lipase. , 2.5g of glucose oxidase, 20g of phosphate, 34g of starch, 0.5g of silicon dioxide, mix all the weighed raw materials thoroughly, and then use an 80-mesh steel wire sieve to test. The pass rate is 100%, and finally it becomes bread. Powder improver.

[0026] Take 2g of bread flour improver and add 1000g of special bread flour to make bread with beautiful and round appearance, bright skin, moderate volume, and delicate and soft heart.

Embodiment 3

[0028] Pass all the raw materials through a 100-mesh steel wire sieve. Weigh 10g vitamin C, 10g calcium stearoyl lactate, 5g sodium stearoyl lactylate, 2g amylase, 2g xylanase, 5g lipase, 1g Glucose oxidase, 30g phosphate, 50g starch, 0.5g silicon dioxide, all weighed raw materials are thoroughly mixed uniformly, and then tested with an 80-mesh steel wire sieve, the pass rate is 100%, and finally it becomes a bread flour improvement Agent.

[0029] Take 2g of bread flour improver and add 1000g of special bread flour to make bread with beautiful and round appearance, bright skin, moderate volume, and delicate and soft heart.

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PUM

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Abstract

The invention discloses a bread flour improver. The improver comprises the following components by weight portion: 3 to 10 portions of vitamin C, 10 to 20 portions of stearoyl calcium lactate, 5 to 10 portions of stearoyl sodium lactate, 1 to 2 portions of amylase, 1 to 3 portions of xylanase, 1 to 5 portions of lipase, 1 to 5 portions of glucose oxidase, 20 to 40 portions of phosphate, 10 to 50 portions of starch and 0.5 portions of silicon dioxide, wherein the raw materials meet the requirements of hygienic standards GB2760 for uses of food additives. The improver improves the bread-baking performance not by means of oxidant but through the synergy of the safe reliable raw materials, such as the vitamin C, emulsifier, enzyme preparation and the phosphate. As no chemical oxidant is used in the invention, the harm caused to human bodies by abusing non-food oxidant can be reduced, and the nutrition of flour is prevented from being destroyed by the application of the chemical oxidant.

Description

【Technical Field】 [0001] The invention relates to the field of food, in particular to a bread flour improver. 【Background technique】 [0002] Oxidant has a strong effect on bread baking, which can make bread look better, increase bread volume, improve bread tissue structure, and enhance bread chewiness. Among the oxidants used in flour improvement are benzoyl peroxide, potassium bromate, azoformamide, and calcium peroxide. Among them, potassium bromate has the strongest effect on improving the baking performance of bread. [0003] However, because potassium bromate has carcinogenic effects on the human body, it has been banned since June 2005. After potassium bromate is banned, related industries such as flour improver industry, flour production industry, baking industry, etc. are facing the challenge of how to improve the baking performance of bread. Some unscrupulous companies use non-food additive oxidizing materials that are more toxic than potassium bromate to improve the ba...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D2/22
Inventor 黄炅栋何唯平
Owner SHENZHEN OCEAN POWER INDUSTRIAL CO LTD
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