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Method for making coarse cereal food

A production method and food technology, applied in food preparation, food science, application, etc., can solve the problems of unavailable products, poor sensory quality, small size of flour products, etc., to improve processing and stirring performance, improve smoothness and whiteness , Improve the effect of network structure

Inactive Publication Date: 2011-11-09
史百鸣
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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, irregular in shape, poor in sensory quality, and cannot be made into products that people like, so the utilization rate in people's daily life is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of multigrain flour 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 materials are mixed in the mixing mixer according to the above-mentioned amounts, and the quality improver of the multigrain powder can be prepared. Take 20g of buckwheat, 180g of flour, and 0.8g of miscellaneous grain powder quality improver, mix them evenly, knead the dough, proofen, the proofing temperature is 40°C, and the proofing time is 1 hour, and molded to obtain 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 2

[0049] A kind of multigrain flour 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 materials are mixed in the mixing mixer according to the above-mentioned amounts, and the quality improver of the multigrain powder can be prepared. Take 40g of buckwheat, 160g of flour, and 1.2g of miscellaneous grain powder quality improver, mix them evenly, knead the dough, proofen, the proofing temperature is 50°C, and the proofing time is 30 minutes, and molded to obtain 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 kind of multigrain flour 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 materials are mixed in the mixing mixer according to the above-mentioned amounts, and the quality improver of the multigrain powder can be prepared. Take 20g of oats, 180g of flour, and 0.4g of miscellaneous grain powder quality improver, mix them evenly, knead the dough, and proof the dough at a temperature of 30°C for 1.5 hours. Then, shape it to obtain oatmeal bread.

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PUM

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Abstract

The invention discloses a method for making a coarse cereal food, and the method comprises the following specific steps: 1) adding a quality modifying agent containing transglutaminase into coarse cereal powder in a certain proportion and mixing; 2) kneading dough; 3) performing heat preservation for certain time; and 4) preparing a finished product. By adopting the modifying agent, the processing performance of the coarse cereal powder dough can be improved, the network structure of the coarse cereal powder can be improved, the volume of the coarse cereal food can be improved, the side wall of coarse cereal bread can be reinforced, the slicing performance can be improved, the fermentation time can be shortened, the water absorption can be increased, dissolving-out substances can be reduced during stewing, and frost cracking can be prevented during freezing.

Description

technical field [0001] The invention relates to a method for making miscellaneous grains. Background technique [0002] At present, most of the quality improvers of grain powder 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, which has its unique advantages and irreplaceable role in the application of cereals. As a new type of protease, transglutaminase has been widely used in meat products, but there is no related product in cereals. Its principle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/03A23L7/10A23L29/00
Inventor 李赟高郭宏明
Owner 史百鸣
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