Method for preparing raw wet flour products

A technology of raw and wet noodle products and production methods, applied in dough processing, pre-baking dough processing, baking, etc., to achieve the effects of not being easy to break and boil, improving the gluten network structure, and good elasticity

Active Publication Date: 2011-11-09
TAIXING YIMING BIOLOGICAL PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Transglutaminase as a new protease has been widely used i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] A flour quality improver 100g, its formula is as follows:

[0034] Gluten 20g

[0035] Whey Powder 60g

[0036] Glucose 1g

[0037] Glucose Oxidase 0.2g

[0038] Lipase 0.1g

[0039] Pentosanase 0.1g

[0040] Alpha-amylase 0.01g

[0041] Transglutaminase 0.2g

[0042] Cellulase 8.39g

[0043] Sodium Caseinate 10g

[0044] The flour quality improver can be prepared by mixing the above-mentioned substances in a mixing mixer according to the above-mentioned amounts. Take 180 g of flour and 0.8 g of flour quality improver and mix them evenly, knead the dough, and proof the dough. The proofing temperature is 40° C. and the time is 1 hour to form. The prepared bread has a smooth and shiny surface, elastic tissue structure, large volume and no crumbs.

Example Embodiment

[0045] Example 2

[0046] A flour quality improver 100g, its formula is as follows:

[0047] Gluten 25g

[0048] Whey Powder 53.4g

[0049] Glucose 2g

[0050] Glucose Oxidase 0.5g

[0051] Lipase 1g

[0052] Pentosanase 1g

[0053] Alpha-amylase 0.1g

[0054] Transglutaminase 1g

[0055] Cellulase 15g

[0056] Sodium Caseinate 1g

[0057] The flour quality improver can be prepared by mixing the above-mentioned substances in a mixing mixer according to the above-mentioned amounts. Take 160g of flour and 1.2g of flour quality improver and mix them evenly, knead the dough and proof it, the proofing temperature is 50℃, the time is 30 minutes, and it is formed. It's bulky and doesn't crumb.

Example Embodiment

[0058] Example 3

[0059] A flour quality improver 100g, its formula is as follows:

[0060] Gluten 30g

[0061] Whey Powder 50g

[0062] Glucose 1.5g

[0063] Glucose Oxidase 0.4g

[0064] Lipase 0.6g

[0065] Pentosanase 0.6g

[0066] Alpha-amylase 0.07g

[0067]Transglutaminase 0.83g

[0068] Cellulase 6g

[0069] Sodium Caseinate 2.5g

[0070] Locust Bean Gum 5g

[0071] Guar Gum 2.5g

[0072] The flour quality improver can be prepared by mixing the above-mentioned substances in a mixing mixer according to the above-mentioned amounts. After taking 180 g of flour and 0.4 g of flour quality improver, mixing, kneading and proofing, proofing temperature at 30° C. for 1.5 hours, and forming a dough product.

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PUM

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Abstract

The invention discloses a method for preparing raw wet flour products, which comprises the following steps of: 1) adding a quality modifier of transglutaminase into flour in a certain ratio, and mixing; 2) kneading to form dough; 3) keeping the temperature for a certain time; and 4) preparing to form a finished product. In the method, the modifier can improve the processing performance of dough and improve a mesh structure of gluten, so that noodles are insusceptible to breaking when cooked, dissolved matters are reduced, and the frost crack of the noodles is prevented during freezing; and the modifier also has the functions of improving the volume of bread, reinforcing the edge wall of the bread, improving the slicing performance, shortening fermentation time, increasing the absorption of moisture and the like.

Description

technical field [0001] The invention relates to a method for making raw wet noodle products. Background technique [0002] At present, most flour improvers are chemically synthesized. Chemically formed quality improvers may potentially have unstable factors for human health and safety. With the improvement of people's living standards, more and more people begin to pay attention to food safety and food nutrition issues. A large number of chemical modifiers that would have adverse effects on human health were banned, such as potassium bromate, etc. This makes the research and development and production of natural and safe modifiers a trend of future development. [0003] Enzyme preparation is a natural, green and safe product, and its application in flour products has its unique advantages and irreplaceable role. As a new type of protease, transglutaminase has been widely used in meat products, but there is no related product in flour. Its principle of action is to catal...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D8/04
Inventor 李赟高郭宏明
Owner TAIXING YIMING BIOLOGICAL PRODS
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