Use method of quality modifying agent for flour and coarse cereal powder quality

A technology of quality improver and miscellaneous grain powder, which is applied in dough processing, application, food preparation, etc. It can solve the problems of low utilization rate, irregular shape, and small size of noodle products, so as to achieve the goal of not being easy to break and boil, and improving the skin Good smoothness, whiteness and 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

However, due to the low gluten protein content of miscellaneous grain flour or even no content, the prepared flour products are small in size, irr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A flour and miscellaneous grain powder quality improver 100g, its formula is as follows:

[0037] Gluten 20g

[0038] Whey powder 60g

[0039] Glucose 1g

[0040] Glucose oxidase 0.2g

[0041] Lipase 0.1g

[0042] Pentosanase 0.1g

[0043] Alpha-amylase 0.01g

[0044] Transglutaminase 0.2g

[0045] Cellulase 8.39g

[0046] Sodium Caseinate 10g

[0047] The above-mentioned substances are mixed in a mixing mixer according to the above-mentioned amounts, and the quality improver for flour and miscellaneous grain powder can be prepared. Take 20g of buckwheat, 180g of flour, 0.8g of quality improver for flour and miscellaneous grain powder and mix them evenly, then knead the dough and proof it. The surface of the prepared buckwheat bread is smooth and shiny, the tissue structure is elastic, large in volume and free from crumbs.

Embodiment 2

[0049] A flour and miscellaneous grain powder quality improver 100g, its formula is as follows:

[0050] Gluten 25g

[0051] Whey powder 53.4g

[0052] Glucose 2g

[0053] Glucose oxidase 0.5g

[0054] Lipase 1g

[0055] Pentosanase 1g

[0056] Alpha-amylase 0.1g

[0057] Transglutaminase 1g

[0058] Cellulase 15g

[0059] Sodium Caseinate 1g

[0060] The above-mentioned substances are mixed in a mixing mixer according to the above-mentioned amounts, and the quality improver for flour and miscellaneous grain powder can be prepared. Take 40g of buckwheat, 160g of flour, 1.2g of flour and miscellaneous grain powder quality improver and mix them evenly, then knead the dough and proof it. The proofing temperature is 50°C for 30 minutes and molded to make buckwheat bread. The surface of the prepared buckwheat bread is smooth and shiny, the tissue structure is elastic, large in volume and free from crumbs.

Embodiment 3

[0062] A flour and miscellaneous grain powder quality improver 100g, its formula is as follows:

[0063] Gluten 30g

[0064] Whey powder 50g

[0065] Glucose 1.5g

[0066] Glucose oxidase 0.4g

[0067] Lipase 0.6g

[0068] Pentosanase 0.6g

[0069] Alpha-amylase 0.07g

[0070] Transglutaminase 0.83g

[0071] Cellulase 6g

[0072] Sodium Caseinate 2.5g

[0073] Locust Bean Gum 5g

[0074] Guar Gum 2.5g

[0075] The above-mentioned substances are mixed in a mixing mixer according to the above-mentioned amounts, and the quality improver for flour and miscellaneous grain powder can be obtained. Take 20g of oats, 180g of flour, 0.4g of flour and miscellaneous grain powder quality improver and mix them evenly, then knead the dough and proof it. The proofing temperature is 30°C and the proofing time is 1.5 hours. Shape it to obtain oatmeal bread.

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PUM

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Abstract

The invention discloses a use method of quality modifying agent for flour and coarse cereal powder quality. The quality modifying agent is prepared by compounding transglutaminase, an enzymic preparation commonly used in flour products, other auxiliary materials and the like in a certain ratio. The invention relates to a method characterized in that the quality modifying agent containing transglutaminase is used for making uncooked wet flour products, baked food and coarse cereal food. The specific method comprises the following steps: (1) adding the quality modifying agent into coarse cerealor flour in a certain ratio, and mixing; (2) kneading dough; (3) keeping warm for a certain time period; and (4) preparing into a finished product. by the adoption of the modifying agent, dough processing property can be improved, the network structure of gluten is improved, noodles are hardly broken when being boiled and steamed so as to reduce leachable substances, and the noodles can be protected from frost splitting when being frozen; the processing property of the coarse cereal flour and flour can be improved; the volume of flour bread and coarse cereal bread is improved; the side wall of the flour bread and coarse cereal bread is reinforced to improve slicing performance; fermentation time is shortened; and functions, such as moisture adsorption and the like, are increased.

Description

technical field [0001] The invention relates to a method for using a pure natural, green and safe flour and miscellaneous grain powder quality improver, which can be widely used in the processing and production of raw wet noodle products such as noodles and dumpling wrappers, baked food, and miscellaneous grain 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 ...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D2/36A23L1/105A23L1/16A23L1/164A23L7/104A23L7/109
Inventor 李赟高郭宏明
Owner TAIXING YIMING BIOLOGICAL PRODS
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