Yeast contained sugarless or low sugar bread ameliorant and preparation method thereof

A technology of bread improver and yeast, which is applied in dough processing, pre-baking dough processing, baking, etc., to achieve the effect of improving the expansion rate of the oven, simplifying the production process, and obvious expansion rate of the oven

Active Publication Date: 2013-07-03
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no yeast-containing bread improver suitable for making sugar-free or low-sugar bread

Method used

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  • Yeast contained sugarless or low sugar bread ameliorant and preparation method thereof
  • Yeast contained sugarless or low sugar bread ameliorant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Weigh 0.05g of α-amylase, 0.2g of hemicellulase, 0.02g of glucose oxidase, 0.1g of lipase, 1g of vitamin C, 1g of full-fat soybean powder, Angel high activity instant dry yeast (low sugar type) 97.63 g.

[0049] Add the yeast, α-amylase, hemicellulase, glucose oxidase, lipase, vitamin C, and full-fat soybean powder weighed above into a three-dimensional mixer (model SWH-5) in sequence to obtain a mixture; Then the above mixture was mixed for 10 minutes, and the obtained mixture was the yeast composition of the present invention.

Embodiment 2 and 3

[0051] Embodiment 2 and 3 adopt the same method as embodiment 1, and the changed material parameters are shown in Table 1.

[0052] Table 1

[0053]

example 2

[0067] The yeast composition of B2-comparative example 2;

[0068] C-Angel Active Instant Dry Yeast (Low Sugar Type).

[0069] Note: In order to prevent errors caused by different yeast activities, the yeast used in the above test group is the yeast in test group C

[0070] Instruments: electric oven (SUN-MATE SEB-3Y-S), dough mixer (SINMAG SM-25), proofer (SINMAG SM-32S), square bag forming machine (SINMAG SM-307Y)

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Abstract

A yeast contained sugarless or low sugar bread ameliorant comprises the following components by weight percentage: 0.37 to 0.8 percent of zumin, 1 to 2 percent of vitamin C, 1 to 3 percent of full-fat soybean powder, and the rest of yeast; the zumin comprises 0.05 to 0.1 percent of diastase, 0.2 to 0.4 percent of hemicellulase, 0.02 to 0.1 percent of glucose oxidase and 0.1 to 0.2 percent of lipase. The yeast contained sugarless or low sugar bread ameliorant provided by the invention is suitable for manufacturing sugarless or low sugar breads, can shorten fermentation time, and improve bread furnace expansion ratio. According to the invention, while the bread production process is simplified, the product quality is stabilized, and the manufacturing cost is lowered.

Description

technical field [0001] The invention relates to a yeast-containing bread improver and a preparation method thereof, in particular to a yeast-containing sugar-free or low-sugar bread improver and a preparation method thereof. The active ingredients of the bread improver are optimized and added to the low-sugar dry In yeast, it is used to make sugar-free or low-sugar (less than 7% sugar) bread. Background technique [0002] Bread improvers such as yeast, enzyme preparations, and emulsifiers are used when making bread. The traditional production method is to add sugar-free yeast, enzyme preparations, and emulsifiers step by step. The process is complicated and the production cost is increased. Therefore, in order to simplify the bread production process and save costs, bread improvers have been added to baker's yeast so that the resulting composition can simultaneously improve bread and ferment. For example, the patent of Chinese Patent Publication No. CN101361500A discloses a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D8/04
Inventor 郑毓俞学锋李知洪余明华姚鹃胡新平
Owner ANGELYEAST CO LTD
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