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Bread modifying agent, preparation method thereof and flour product

A bread improver and emulsifier technology, which is applied in food science, dough processing, pre-baked dough processing, etc., can solve the problems of insufficient bread volume, insufficient anti-aging effect, and insufficient quality, and achieves a high-diameter ratio. Increase, improve anti-aging effect, composition and proportion of reasonable effect

Active Publication Date: 2012-07-04
ANGELYEAST CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although the bread improvers provided in the prior art use enzyme preparations, colloids, emulsifiers or combinations thereof, the anti-aging effect is not ideal, and the volume of the bread made is not full enough, and the quality is not delicate enough

Method used

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  • Bread modifying agent, preparation method thereof and flour product

Examples

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preparation example Construction

[0030] Example Bread Preparation

[0031] The raw material formula (weight) of bread: 100% bread flour, 2% dry yeast, 20% white sugar, 0.3% improver, 4% whole milk powder, 10% whole egg, 0.5% milk powder, 0.8% salt, water 32%, margarine cream 12%, sodium dehydroacetate 0.03%.

[0032] Bread operation process: Mix bread flour, improver, whole milk powder, milk flavor powder, salt and sodium dehydroacetate at a slow speed for 1 minute, add the pre-dissolved dry yeast and white sugar solution respectively, add whole eggs and stir slowly for 2 Minutes, then add margarine, stir slowly for 2 minutes, stir quickly for 1 minute, press the dough with a noodle press until the gluten is fully expanded, and the dough temperature is 26-28°C; divide, each dough 30g; round, the surface is dazzling; proof, The temperature is 38° C., the relative humidity is 80%, and the time is 2.5 hours; the baking temperature is 200° C., and the heating temperature is 190° C., and the time is 7 minutes; co...

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Abstract

The invention discloses a bread modifying agent, a preparation method thereof and a flour product. The bread modifying agent comprises the following components in percentage by weight: 0.5 to 1 percent of bacterial amylase, 0.1 to 0.3 percent of fungal xylanase, 0.1 to 0.3 percent of bacterial xylanase, 0.5 to 0.9 percent of azodicarbonamide, 10 to 25 percent of emulsifying agent, 1 to 3 percent of ascorbic acid, 10 to 30 percent of calcium sulfate, 3 to 15 percent of active soybean powder, 0.5 to 2 percent of calper calcium peroxide and 22.5 to 74.3 percent of starch. The preparation method comprises the following steps: weighing the components in the proportion; mixing the components; and weighing and packaging the mixture to obtain a finished product. The invention also provides a flour product produced by utilizing the bread modifying agent. The components and proportion of the bread modifying agent are scientific and reasonable; bread with plump volume and obvious anti-aging effect can be prepared by using a small amount of the bread modifying agent; and the quality guarantee period of the bread is prolonged.

Description

technical field [0001] The invention relates to the technical field of a pasta product improver, in particular to a bread improver, a preparation method thereof and a pasta product. Background technique [0002] The shelf life of bread includes two factors: one is the influence of microorganisms, that is, the common mold of bread belongs to this category; the other factor is an aging phenomenon of bread itself. Aging is a phenomenon that occurs during the storage process after bread is baked and leaves the oven. It is manifested by the loss of luster on the skin, the disappearance of aroma, the reduction of moisture, the hardening and slag, etc., which will reduce the quality of bread and shorten the shelf life. According to statistics, the annual output of bread in my country is about 700,000-800,000 tons, while the loss caused by aging of bread reaches 3%-7%, about 120-330 million RMB. Therefore, finding the cause of bread aging and inhibiting bread aging has become the f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/04A21D2/36
Inventor 俞学锋李知洪余明华姚鹃冷建新胡新平
Owner ANGELYEAST CO LTD