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Quality modifier for compound multi-grain bread powder
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A technology of quality improver and bread flour, which is applied in the field of food additives, can solve problems such as bread collapse, and achieve the effects of improving stability, easy dispersion, and improving gluten network structure
Inactive Publication Date: 2012-10-31
HEFEI UNIV OF TECH
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[0005] In order to solve the problems of bread collapse and other problems caused by the mixing of coarse grain powder in making multigrain bread, the invention provides a quality improver for compound multigrain bread flour
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Embodiment 1
[0022] Embodiment 1: prepare 1000g multigrain bread of the present invention, its formula is as follows:
[0030] Xanthan gum (Henan Zhengtong Chemical Co., Ltd.) 10g
[0031] Guar Gum (Beijing Institute of Mine Treatment) 3.7g
[0032] Sodium stearoyl lactylate (Henan Zhengtong Chemical Co., Ltd.) 3.4g
[0033] Firstly, the above-mentioned bread flour and miscellaneous grain powder are mixed evenly, then the improver is added and mixed evenly, and then the bread is prepared according to the general bread making method. For the corresponding powder test results, s...
Embodiment 2
[0035] Embodiment 2: make bread in the same manner as in Example 1, the difference is that the bread improver in Example 1 is changed, in Example 2, add 40g gluten, 11g xanthan gum, 3g guar gum and 3g sodium stearoyl lactylate. For the corresponding powder test results, see image 3 .
Embodiment 3
[0036] Embodiment 3: make bread in the same manner as in Example 1, the difference is that the bread improver in Example 1 is changed, in Example 3, 20g gluten powder, 7g xanthan gum, 3g guar gum and 3g sodium stearoyl lactylate. For the corresponding powder test results, see Figure 4 .
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Abstract
The invention relates to a quality modifier for compound multi-grain bread powder. The quality modifier comprises, by weight, 20-40 parts of wheat gluten, 7-11 parts of xanthan gum, 3-4 parts of guar gum and 3-4 parts of sodium stearyl lactate. The wheat gluten is also known as vital wheat gluten or glutenpowder, the xanthan gum and the guar gum are thickening agents, and the sodium stearyl lactate is an emulsifier. The usage amount of the quality modifier accounts for 3.1-5.9% of the weight of the bread powder. The quality modifier is designed according to rheological property of the bread powder and quality promotion, the synergistic stabilizing effect of the natural wheat gluten, the xanthan gum and the guar gum is utilized, the emulsifier is added simultaneously, so that rheological parameters of the multi-grain bread powder are greatly improved, and simultaneously the optimized modifier enables storage stability of a final finished product and sensory quality of bread to be improved.
Description
technical field [0001] The invention belongs to the field of food additives and relates to a novel quality improver for miscellaneous grain bread flour. Background technique [0002] With the changes in the dietary structure of Chinese residents, the incidence of various "affluent" chronic diseases such as diabetes, obesity, cardiovascular disease, and colon cancer in my country has increased year by year. The main reason is that we often eat too fine and too fine grains. According to the data presented by Chinese nutritionists at a research conference on "grain saving and nutrition", it shows that the combination of coarse and fine grains has higher nutritional value than eating one kind of grain alone. Modern nutritionists believe that it is best for people to eat 30 to 40 kinds of food every day, and at least 14 kinds of food, in order to ensure the nutrient requirements. my country's dietary guidelines also put forward the suggestion of "pay attention to the combinati...
Claims
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