Bread improver and application thereof in bread making

A bread improver and improver technology, applied in application, dough treatment, pre-baked dough treatment and other directions, can solve the problem of insignificant effect, etc., and achieve the effects of improving flavor, inhibiting aging, and improving operational performance

Active Publication Date: 2011-07-06
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although all these measures have a certain effect, the effect is

Method used

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  • Bread improver and application thereof in bread making
  • Bread improver and application thereof in bread making
  • Bread improver and application thereof in bread making

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 bread experimental data

[0037] First, mix 1000g of bread flour, 5g of bread improver, 12g of salt, 50g of white sugar, 40g of butter, 600g of water, and 2g of calcium propionate, then stir slowly for 3 minutes, then stir quickly 3 minutes. The dough was allowed to relax for 10 minutes, divided, 400g / piece, shaped (made into toast), and fermented at 37°C for 100 minutes. Then bake: heat up to 180°C, lower heat to 190°C for 25 minutes. It is then cooled and packaged. In this example, the bread improver consisted of 0.1% by weight alpha-amylase, 0.5% hemicellulase, 0.3% maltogenic amylase, 0.3% lipase, 20% inactivated dry yeast, 2% ascorbic acid (vitamin C) as an oxidizing agent, 10% diacetyl tartaric acid monoglyceride and 5% calcium / sodium stearoyl lactylate as an emulsifier, and 61.8% corn starch.

[0038] Accordingly, bread with the following characteristics can be obtained: low hardness, good taste and sufficient elasticity.

Embodiment 2

[0040] Bread was made in the same manner as in Example 1, except that the content of each ingredient in the bread improving agent in Example 1 was changed, and in Example 2, the bread improving agent was changed from 0.15% α- Amylase, 0.6% hemicellulase, 0.4% maltogenic amylase, 0.2% lipase, 15% inactivated dry yeast, 1% ascorbic acid (vitamin C) as oxidizing agent, 15% as emulsifier Diacetyl tartaric acid monoglyceride and 10% calcium / sodium stearoyl lactylate, and 57.65% corn starch.

Embodiment 3

[0042] Bread was made in the same manner as in Example 1, except that the content of each ingredient in the bread improver in Example 1 was changed, and in Example 3, the bread improver consisted of 0.2% α- Amylase, 0.7% hemicellulase, 0.5% maltogenic amylase, 0.1% lipase, 30% inactivated dry yeast, 3% ascorbic acid (vitamin C) as oxidizing agent, 15% as emulsifier Diacetyl tartaric acid monoglyceride and 15% calcium / sodium stearoyl lactylate, and 35.5% corn starch.

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Abstract

The invention relates to a bread improver and application thereof in bread making. The bread improver comprise the following ingredients in terms of the total weight of the improver: 0.9-2.3% of complex enzyme preparation, 0.5-4% of antioxidant, 10-30% of emulsifier, 15-40% of inactivated dried yeast and the balance of starch. The complex enzyme preparation comprises the following ingredients in terms of the total weight of the improver: 0.05-0.3% of alpha-amylase, 0.5-1% of hemicellulase, 0.3-0.7% of maltose amylase, and 0.05-0.3% of lipase. The improver provided by the invention is a composite additive for improving bread quality and can be used for improving the rheological properties and the processability of dough, effectively inhibiting dough aging and improving bread flavor.

Description

technical field [0001] The present invention relates to a new type of bread improving agent, more specifically, relates to a kind of synergistic effect of maltose amylase and α-amylase and other enzymes, inactivated yeast, and emulsifier, so that bread exhibits Bread improver with very good antiaging properties. Background technique [0002] Bread is a nutrient-rich convenience food, but it will age during storage, manifested by loss of gloss on the skin, loss of aroma, loss of moisture, hardening and slag, etc., which will reduce the quality of bread and shorten its shelf life, resulting in greater economic loss. According to statistics, the economic loss of bread due to aging is very large. Therefore, finding the factors affecting bread aging and inhibiting bread aging has become the focus of food researchers in recent years. A large number of research results have shown that the recrystallization of amylopectin is an important reason for bread aging. [0003] Studies h...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D13/00A21D2/08A21D2/18A21D2/22
Inventor 俞学锋李知洪余明华姚鹃胡新平
Owner ANGELYEAST CO LTD
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