Method of producing antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase

A technology of pentosanase and lipase, which is applied in the field of food processing, can solve the problems of dough damage, bread specific volume reduction, gluten structure weakening, etc., and achieve the effects of prolonging shelf life, reducing interfacial tension, and enhancing stability

Inactive Publication Date: 2012-06-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The frozen dough method not only simplifies the production process of each bakery, saves repeated investment in equipment, enables consumers to eat freshly baked bread at any time, but also ensures consistent product quality, but the ice crystals formed during the freezing process will destroy the dough The gluten network structure reduces the strength of the dough, the specific volume of the bread, and the quality. At the same time, freezing will also cause the water in the yeast cells to form ice crystals. These ice crystals destroy the cell tissue structure and release the reducing substance glutathione, resulting in The gluten structure is further weakened, so the quality of the bread produced is poor
It has been found that the combined use of recombinant lipase and pentosanase in dough has a synergistic effect, but so far, the research of recombinant lipase and pentosanase in frozen waxy wheat dough system is still rarely reported

Method used

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  • Method of producing antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase
  • Method of producing antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase

Examples

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Effect test

Embodiment 1

[0022] In the embodiment of the present invention, 2.6% by weight of glutinous wheat flour, 50.1% by weight of high-gluten flour, 7.0% by weight of granulated sugar, 0.7% by weight of salt, 2.0% by weight of milk powder, 5.0% by weight of shortening, 1.2% by weight of yeast, and 0.0026% by weight of recombinant lipase %, pentosanase 0.0016% by weight, water 31.3958% by weight.

[0023] First take 0.0026% by weight of recombinant lipase and 0.0016% by weight of pentosanase and dissolve them in ice water (appropriate amount) to prepare a solution. The concentration of the solution is 3.5% by weight. Activation in a constant temperature incubator at 32°C for standby use; 1.2% by weight of active yeast was dissolved in ice water (appropriate amount) to prepare a solution with a concentration of 2.5% by weight, and placed in a constant temperature incubator at 28°C for activation. Mix glutinous wheat flour, high-gluten flour, granulated sugar, salt, milk powder, and shortening even...

Embodiment 2

[0025] In the embodiment of the present invention, 10.4% by weight of glutinous wheat flour, 41.0% by weight of high-gluten flour, 6.0% by weight of granulated sugar, 0.5% by weight of salt, 2.5% by weight of milk powder, 6.0% by weight of shortening, 1.0% by weight of yeast, and 0.0042% by weight of recombinant lipase %, pentosanase 0.0021% by weight, water 32.5937% by weight.

[0026] First take 0.0042% by weight of recombinant lipase and 0.0021% by weight of pentosanase and dissolve them in ice water (appropriate amount) to prepare a solution. 1.0% by weight of active yeast was dissolved in ice water (appropriate amount) to prepare a solution with a solution concentration of 2.5% by weight, and placed in a constant temperature incubator at 28°C for activation. Mix glutinous wheat flour, high-gluten flour, granulated sugar, salt, milk powder, and shortening evenly, add the remaining ice water, stir for 4 minutes at a slow speed, and stir for 4 minutes at a fast speed, then m...

Embodiment 3

[0028] In the embodiment of the present invention, 20.8% by weight of glutinous wheat flour, 31.2% by weight of high-gluten flour, 5.0% by weight of granulated sugar, 0.9% by weight of salt, 1.5% by weight of milk powder, 5.8% by weight of shortening, 0.8% by weight of yeast, and 0.0062% by weight of recombinant lipase %, pentosanase 0.0026% by weight, water 33.9912% by weight.

[0029]First take 0.0062% by weight of recombinant lipase and 0.0026% by weight of pentosanase and dissolve them in ice water (appropriate amount) to prepare a solution. The concentration of the solution is 4.5% by weight. Activate in a constant temperature incubator at °C for use; Dissolve 0.8% by weight of active yeast in ice water (appropriate amount) to prepare a solution with a concentration of 3.0% by weight, and place it in a constant temperature incubator at 30°C for activation for use. Mix glutinous wheat flour, high-gluten flour, granulated sugar, salt, milk powder, and shortening evenly, add...

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Abstract

The invention relates to a method of producing antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase, which belongs to the technical field of food processing and includes: respectively preparing recombinant lipase, pentosanase and yeast into solution, placing the solution into an incubator for activation; adding icy water into well mixture of waxy wheat flour, high gluten flour, granulated sugar, salt, milk powder and shortening prior to kneading; adding the activated solution of the recombinant lipase, the pentosanase and the year; mixing and kneading to obtain dough; and slicing, rounding and allowing the dough to loosen and shape, and obtaining a finished product after freezing. The invention provides a bio-enzyme preparation from recombinant lipase and pentosanase, destruction of the gluten in the frozen dough by ice crystal is repaired, gluten protein molecules in the dough are interconnected, the strength of the dough is enhanced further, specific volume and stability of bread made of the frozen waxy wheat dough are enhanced, and texture and taste of final products are improved.

Description

technical field [0001] The invention relates to a production method of antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase, which utilizes the synergistic effect of recombinant lipase and pentosanase to improve the strength of gluten in the frozen waxy wheat dough, increasing The invention relates to the extensibility and air retention of frozen glutinous wheat dough and the improvement of the texture of bread, belonging to the technical field of food processing. Background technique [0002] Waxy wheat flour is a new wheat variety developed in recent years. It has strong water holding capacity, good freeze-thaw stability, high retrogradation resistance, good anti-aging performance, and can prolong the shelf life of baked products. It is suitable for It is used in the production of refrigerated and quick-frozen food. [0003] The frozen dough method not only simplifies the production process of each bakery, saves repeated investment in...

Claims

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Application Information

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IPC IPC(8): A21D2/26A21D13/00
Inventor 黄卫宁汤晓娟张峦李珍妮贾春利王凤姚远郑建仙刘海燕
Owner JIANGNAN UNIV
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