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Bread improver and preparation method and application thereof

A technology for a bread improver and flour, applied in the food field, can solve the problems of no bread improver related reports, inability to achieve the taste, flavor and shelf life of soup bread, limited increase in product quality and the like

Active Publication Date: 2012-11-28
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bread improvers currently on the market mainly use flour oxidants, emulsifiers and enzyme preparations to increase the volume and softness of bread, but the degree of improvement in product quality is limited, and the taste, flavor and shelf life of soup bread cannot be achieved.
Public literature also does not have the related report of similar bread improver

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] After adding 0.02% mass percentage of azodicarbonamide and 1% mass percentage of calcium sulfate in the mixer and mixing, add 0.2% mass percentage of vitamin C, 0.005% mass percentage of α-amylase, 0.01% mass percentage of Xylanase, sodium stearoyl lactylate of 1% by mass, calcium stearoyl lactylate of 1% by mass, gluten powder of 20% by mass and pregelatinized potato starch of 76.765% by mass were mixed for 30 minutes to obtain Bread improver.

Embodiment 2

[0028] After adding 0.02% by mass of calcium peroxide and 1% by mass of calcium sulfate in the mixer and mixing, add 0.2% by mass of vitamin C, 0.005% by mass of α-amylase, 0.01% by mass of wood Glycanase, 20% by mass of gluten, 2% by mass of diacetyl tartrate mono(diglyceride) and 76.765% by mass of pregelatinized potato starch were mixed for 30 minutes to obtain a bread improver.

Embodiment 3

[0030] After adding 0.02% by mass of calcium peroxide and 1% by mass of calcium sulfate in the mixer and mixing, add 0.2% by mass of vitamin C, 0.005% by mass of α-amylase, 0.01% by mass of wood Glycanase, 20% by mass of gluten, 1% by mass of sodium stearoyl lactylate, 1% by mass of calcium stearoyl lactylate and 76.765% by mass of pregelatinized potato starch were mixed for 30 minutes to obtain bread Improver.

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PUM

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Abstract

The invention provides a bread improver and a preparation method and application thereof. The bread improver of the invention comprises the following components in percentage by mass: 0.011 to 0.55 percent of flour gluten fortifier, 0.001 to 0.1 percent of enzyme preparation, 0.5 to 4 percent of emulsifier, 0.5 to 1 percent of calcium sulfate, 15 to 25 percent of wheat gluten and 70 to 83.5 percent of pregelatinized starch. The bread improver of the invention which is 3 to 5 percent of the total mass of the flour can prepare the bread with taste, flavor and shelf life equal to those of recipebread through a conventional bread preparation process.

Description

technical field [0001] The invention relates to a food improver, in particular to a bread improver and its preparation method and application, belonging to the field of food. Background technique [0002] With the rapid economic growth and accelerated pace of life, people's diet has undergone profound changes. With its healthy, delicious and convenient characteristics, baked food has shown a rapid development trend since the end of the 20th century. Especially in economically developed areas such as coastal areas, baked food has become one of the important foods for people's three meals a day. As one of the most important varieties of baked goods, bread has already become a daily consumer product for people. With the continuous improvement of people's living standards, delicious and delicious bread is more and more popular. [0003] Tangzhong Bread is a bakery product developed by the bread engineers of Andersen Food Company in Japan based on the improvement of the producti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/26A21D8/04
Inventor 邹修菊郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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