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A bread flour improver
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A technology of improver and bread flour, which is applied in dough processing, pre-baking dough processing, baking, etc. It can solve the problems of human body harm, loss of nutritional enhancement, and nutrient destruction, so as to reduce harm, improve baking performance, and avoid The effect of nutrient destruction
Inactive Publication Date: 2011-12-14
SHENZHEN OCEAN POWER INDUSTRIAL CO LTD +1
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Summary
Abstract
Description
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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
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Effect test
Embodiment 1
[0022] Pass all raw materials through a 100-mesh steel wire sieve for later use, weigh 3g of vitamin C, 20g of calcium stearoyl lactylate, 10g of sodium stearoyl lactylate, 1.5g of amylase, 1g of xylanase, and 2.5g of lipase , 5g of glucose oxidase, 40g of phosphate, 10g of starch, 0.5g of silicon dioxide, fully mix all the weighed raw materials evenly, and then use an 80-mesh steel wire sieve for inspection, requiring a pass rate of 100%, and finally become bread powder improver.
[0023] Take 2g of bread flour improver and add it to 1000g of special bread flour. The resulting bread has a beautiful and round appearance, bright skin, moderate volume, and a delicate and soft bread core.
Embodiment 2
[0025] Pass all raw materials through a 100-mesh steel wire sieve for later use, weigh 6.5g of vitamin C, 15g of calcium stearoyl lactylate, 7.5g of sodium stearoyl lactylate, 1g of amylase, 3g of xylanase, and 1g of lipase , 2.5g of glucose oxidase, 20g of phosphate, 34g of starch, 0.5g of silicon dioxide, fully mix all the weighed raw materials evenly, and then use an 80-mesh steel wire sieve for inspection, requiring a pass rate of 100%, and finally become bread powder improver.
[0026] Take 2g of bread flour improver and add it to 1000g of special bread flour. The resulting bread has a beautiful and round appearance, bright skin, moderate volume, and a delicate and soft bread core.
Embodiment 3
[0028] Pass all raw materials through a 100-mesh steel wire sieve for later use, weigh 10g of vitamin C, 10g of calcium stearoyl lactylate, 5g of sodium stearoyl lactylate, 2g of amylase, 2g of xylanase, 5g of lipase, 1g Glucose oxidase, 30g of phosphate, 50g of starch, 0.5g of silicon dioxide, fully mix all the weighed raw materials, and then use 80-mesh steel wire sieve to test, the pass rate is required to be 100%, and finally become bread flour improvement agent.
[0029] Take 2g of bread flour improver and add it to 1000g of special bread flour. The resulting bread has a beautiful and round appearance, bright skin, moderate volume, and a delicate and soft bread core.
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PUM
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Abstract
The invention discloses a bread flour improving agent, which is composed of: 3-10 parts of vitamin C; 10-20 parts of calcium stearoyl lactylate; 5-10 parts of sodium stearoyl lactylate; 1-2 parts by weight 1-3 parts of xylanase; 1-5 parts of lipase; 1-5 parts of glucose oxidase; 20-40 parts of phosphate; 10-50 parts of starch; Siliconoxide, the above raw materials should meet the requirements of the food additive use hygiene standard GB2760. The improver of the present invention does not improve the baking performance of bread by means of oxidants, but improves the baking performance of bread through the synergistic effect of safe and reliable raw materials, such as vitamin C, emulsifier, enzyme preparation, phosphate and the like. No chemical oxidant is used in the invention, which can reduce the harm caused by the abuse of non-food oxidant to the human body, and avoid the nutritional destruction of flour caused by the use of chemical oxidant.
Description
【Technical field】 [0001] The invention relates to the field of food, in particular to a bread flour improver. 【Background technique】 [0002] Oxidants have a strong improvement effect on bread baking, which can make bread look better, increase bread volume, improve bread tissue structure, and enhance bread chewiness, etc. Benzoyl peroxide, potassiumbromate, azodicarbonamide, and calciumperoxide are widely used as oxidants in flour improvement, among which potassiumbromate has the strongest effect on improving the baking performance of bread. [0003] However, because potassiumbromate is carcinogenic to humans, it has been banned since June 2005. After the ban of potassium bromate, 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 oxidant raw materials that are more toxic than potassium bromate t...
Claims
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Application Information
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