Caramel treat flour modifier
A flour improver and starch technology, which is applied in dough processing, pre-baking dough processing, baking, etc., can solve the problem of less research on Shaqima, and achieve the effect of internal organization improvement
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0028] A 100g heavy flour improver, its formula is as follows:
[0029] Calcium stearoyl lactylate 40g
[0030] Potassium dihydrogen phosphate 6g
[0031] Glucose Oxidase 2g
[0032] Lipoxygenase 0.4g
[0034] Starch 46.6g
[0035] Calcium stearoyl lactylate 40g, potassium dihydrogen phosphate 6g, glucose oxidase 2g, lipoxygenase 0.4g, calcium peroxide 5g, starch 46.6g are mixed, stir in mixing agitator, make this present invention The above-mentioned Shaqima improver is added to Shaqima flour according to the addition amount of 0.15% to make finished products.
[0036] How to make Shaqima:
[0037] Raw material ratio
[0038] Shaqima Special Flour: 100%
[0039] Gluten: 10%
[0040] Eggs: 60%
[0041] Baking powder: 1%
[0042] Smelly powder: 1%
[0043] crafting process:
[0044] 1. First add the Sachima improver, baking powder and gluten powder into the special flour for Sachima, and mix well.
[0045] 2. Add the stinky powder to t...
Embodiment 2
[0060] A 100g heavy flour improver, its formula is as follows:
[0061] Calcium stearoyl lactylate 30g
[0062] Potassium dihydrogen phosphate 10g
[0063] Glucose Oxidase 3g
[0064] Lipoxygenase 0.5g
[0065] Calcium peroxide 3g
[0066] Starch 53.5g
[0067]As in Example 1, the above-mentioned components are mixed in proportion, and stirred evenly in a mixing agitator to make this Sachima improver according to the present invention, which is added to Sakima according to the addition amount of 0.17%. The finished product is made in mala flour. Table 2 shows the results of personnel evaluation. Compared with the control group, the improved group Sachima after adding Example 2 has greatly improved in terms of shape, internal structure and taste.
Embodiment 3
[0069] A 100g heavy flour improver, its formula is as follows:
[0070] Calcium stearoyl lactylate 50g
[0071] Potassium dihydrogen phosphate 5g
[0072] Glucose oxidase 1g
[0073] Lipoxygenase 0.4g
[0074] Calcium peroxide 2g
[0075] Starch 41.6g
[0076] As with the above method, mix the above components in proportion, and stir evenly in the mixing and stirring to make the Sachima improver according to the present invention, and add it to the Sachima flour according to the addition amount of 0.18%. in the production of finished products. Compared with the control group in Table 3, the improvement group Sachima after adding Example 3 has great improvements in the rise, internal structure and mouthfeel.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com