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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

Inactive Publication Date: 2010-06-16
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few studies on Shaqima in my country, and there is no relevant national standard, and the research on its modifier is also in the preliminary stage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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

[0033] Calcium peroxide 5g

[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.

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PUM

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Abstract

The invention discloses a caramel treat flour modifier which deeply researches flour quality mainly according to the characteristics of demand of each component of caramel treat and fully utilizes the mutual synergy of emulsifier, phosphate, enzymic preparation and calcium peroxide to ensure that gluten matrix is perfected so as to cover gas generated by chemical leavening agent, thus increasing caramel treat leavening degree, and improving the organization structure and the mouth feel of the product.

Description

technical field [0001] The invention relates to a flour improver, in particular to a flour improver for making Shaqima. Background technique [0002] Shaqima (also known as Saqima) is a famous dish in the court of Qingming Dynasty. It is passed down from the ethnic minorities in China. . With the improvement of people's living standards, traditional staple foods can no longer meet the needs of people's daily life. As a snack food, Shaqima is accepted and loved by more and more people, so Shaqima powder has become a popular choice in recent years. It is one of the special flours mainly developed by various flour manufacturers. At first, each manufacturer used a kind of bread flour as the base flour, and then added a certain proportion of gluten powder to produce Shaqima flour. Although it could meet the market demand to a certain extent, with the rapid development of modern food technology With the development, people have higher and higher requirements for the quality of ...

Claims

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Application Information

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IPC IPC(8): A21D2/14A21D8/04A23G3/34
Inventor 刘晓真李丹阳
Owner 河南兴泰科技实业有限公司
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