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High-efficiency bread flour modifying agent

A technology of bread flour and improver, which is applied in the field of food additives, can solve problems such as carcinogenicity, violation of the principles of food additive use, and harm to the human body, and achieve the effects of extending the shelf life, increasing the volume, and improving the internal structure

Inactive Publication Date: 2012-07-04
GUANGZHOU BAILE FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because potassium bromate is carcinogenic to humans, it has been banned since June 2005.
After potassium bromate is banned, related industries such as flour improver industry, flour production industry, and baking industry are all facing the problem of how to improve the quality of bread baking. Potassium bromate is harmful to the human body and is contrary to the principle of using food additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare 100g bread flour improver of the present invention, its formula is as follows:

[0036] Alpha-amylase 2g

[0037] Sulfhydryl Oxidase 2g

[0038] Hemicellulase 1g

[0039] Lipase 1g

[0040] Azodicarbonamide (ADA) 0.2g

[0041] Monoglyceride 20g

[0042] Calcium stearoyl lactylate 10g

[0043] Diacetyl Tartrate Monoglyceride 10g

[0044] Konjac Gum 3g

[0045] Monosodium glutamate 2g

[0046] Modified starch 48.8g

[0047] 2g α-amylase, 2g sulfhydryl oxidase, 1g hemicellulase, 1g lipase, 0.2g azodicarbonamide, 20g monoglyceride, 10g calcium stearoyl lactate, 10g diacetyl tartrate monoglyceride, 3g konjac Glue, 2g of sodium glutamate, and 48.8g of modified starch are evenly mixed in a mixer. This is a high-efficiency bread improver based on new enzyme preparations. Add 0.2% to the flour, and the bread made is better than ordinary The volume of the bread is obviously increased, the structure is uniform, the skin is smooth, the taste and the shelf life are...

Embodiment 2

[0049] Prepare 100g bread flour improver of the present invention, its formula is as follows:

[0050] Alpha-amylase 2g

[0051] Sulfhydryl Oxidase 3g

[0052] Hemicellulase 3g

[0053] Lipase 3g

[0054] Azodicarbonamide (ADA) 1g

[0055] Monoglyceride 20g

[0056] Calcium stearoyl lactylate 10g

[0057] Diacetyl Tartrate Monoglyceride 10g

[0058] Alginate 4g

[0059] Glucose 1g

[0060] Modified starch 43g

[0061] 2g α-amylase, 3g sulfhydryl oxidase, 3g hemicellulase, 3g fat emulsifying enzyme, 1g azodicarbonamide, 20g monoglyceride, 10g calcium stearoyl lactylate, 10g diacetyl tartrate monoglyceride, 4g seaweed Glue, 1g of glucose, and 43g of modified starch are evenly mixed in a blender. This is a high-efficiency bread improver based on new enzyme preparations. Add 0.1% to the flour, and the bread made is larger than ordinary bread. Increase, uniform structure, smooth skin, taste and shelf life are significantly improved.

Embodiment 3

[0063] Prepare 100g bread flour improver of the present invention, its formula is as follows:

[0064] Alpha-amylase 1.5g

[0065] Sulfhydryl Oxidase 2g

[0066] Hemicellulase 2g

[0067] Lipase 2.5g

[0068] Azodicarbonamide (ADA) 0.6g

[0069] Monoglyceride 25g

[0070] Calcium stearoyl lactylate 10g

[0071] Diacetyl Tartrate Monoglyceride 10g

[0072] Alginate 2g

[0073] Monosodium glutamate 3g

[0074] Modified starch 41.4g

[0075] 1.5g α-amylase, 2g sulfhydryl oxidase, 2g hemicellulase, 2.5g fat emulsifying enzyme, 0.6g azodicarbonamide, 25g monoglyceride, 10g calcium stearoyl lactate, 10g diacetyl tartrate monoglyceride , 2g of seaweed gel, 3g of sodium glutamate, and 41.4g of modified starch are uniformly mixed in a mixer. This is a high-efficiency bread improver based on a new type of enzyme preparation. It is added to the flour in an amount of 0.15%. Compared with ordinary bread, the volume of the bread is obviously larger, the structure is uniform, the ski...

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PUM

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Abstract

The invention belongs to the field of food additives, and particularly discloses a high-efficiency bread flour modifying agent. The high-efficiency bread powder modifying agent is prepared by taking alpha-amylase, thiol oxidase, hemicellulase, lipase, azodicarbonamide, glycerol monostearate, calcium stearoyl lactate, diacetyl tartaric acid monoglyceride and modified starch as raw materials; and uniformly mixing the raw materials in certain weight percentage. The high-efficiency bread flour modifying agent has simple preparation, is green and safe, can effectively improve the processing performance of bread flour, obviously increases the volume of bread, improves internal structures, makes the surface of the bread smooth and elastic, and can prolong quality guarantee period of the bread.

Description

(1) Technical field [0001] The invention belongs to the field of food additives, in particular to a high-efficiency bread flour improver. (2) Background technology [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. Among flour improvers, benzoyl peroxide, potassium bromate, azodicarbonamide and calcium peroxide are widely used as oxidants, among which potassium bromate has the strongest effect on improving the baking performance of bread. [0003] However, because potassium bromate is carcinogenic to humans, it has been banned since June 2005. After potassium bromate is banned, related industries such as flour improver industry, flour production industry, and baking industry are all faced with the problem of how to improve the quality of bread baking. Potassium bromate is harmful to the human body and is contrary to the principle of usi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/04A21D2/36
Inventor 刘全卫
Owner GUANGZHOU BAILE FOOD TECH DEV
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