Steamed bread slice making flour modifier and use thereof

Abstract

The invention relates to a flour modifier and use thereof, in particular to a steamed bread slice making flour modifier and use thereof. The flour modifier comprises an enzyme preparation, an oxidant,an emulsifier, a swelling agent, a phosphate and starch, can be used for making wheaten food product such as steamed bread and steamed bread slices, improve the structure of steamed bread slices, make the hole in the steamed bread slices more uniform, provide the steamed bread slices with good appearance and improve the crisp degree and yield of the steamed bread slices.

Description

technical field [0001] The invention relates to a flour improver and its application, more specifically, to a flour improver for steamed bun slices and its application. Background technique [0002] Steamed buns, also known as steamed buns (fragrant buns), are made of flour, yeast, and water as the main raw materials, supplemented with milk powder, salt, sugar, palm oil, eggs and other raw materials, and are fermented, steamed, baked (fried) It is a popular snack food that is rich in nutrition, crispy in taste, attractive in color, unique in flavor, and beneficial to all ages. There are various varieties of steamed buns, rich nutrition, attractive color, aroma and taste, crisp and delicious, convenient and affordable, and cater to the consumption fashion of modern people. Therefore, its market prospect is very broad. [0003] The production process of steamed buns is a combination of steamed bread production process and biscuit production process. It not only retains the c...

AI Technical Summary

Problems solved by technology

[0004] In the production of special flour, quality improvers are widely used because they can effectively improve the intrinsic quality of flour. However, at present, there is almost no research on flour improvers used in the production of steamed buns in China. The vast majority of flour improvers are not specially suitable for the production of steamed buns. For example, the flour improvers disclosed in Chinese patent documents CN1498542A, CN1530018A and CN1759691A are not related to the production of steamed buns.

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