Quality modifier for compound multi-grain bread powder
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
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Embodiment 1
[0022] Embodiment 1: prepare 1000g multigrain bread of the present invention, its formula is as follows:
[0023] Bread flour (Weifang Kite Flour Co., Ltd.) 660g
[0024] Oat Flour (Anhui Yanzhifang) 150g
[0025] Buckwheat Flour (Anhui Yanzhifang) 50g
[0026] Corn Flour (Anhui Yanzhifang) 50g
[0027] Glutinous Rice Flour (Anhui Yanzhifang) 50g
[0028] Sweet potato starch (Nanjing Panyuan Food Co., Ltd.) 40g
[0029] Gluten powder (Anhui Ruifuxiang Food Co., Ltd.) 37.7g
[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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