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Bread improver capable of postponing bread aging and prolonging bread shelf life apparently

A bread improver and shelf life technology, applied in the field of food additives, can solve the problems of easy aging, product quality decline, and poor bread quality during storage.

Inactive Publication Date: 2014-03-19
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the current problems of poor quality of bread in my country and its tendency to age during storage, resulting in product quality decline, the invention develops a bread improver capable of improving bread quality and inhibiting its aging, and solves key technical problems in this industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] First be the ascorbic acid of 0.5% by mass percentage, the calcium stearoyl lactylate of 1.5% by mass percentage, the sodium stearoyl lactylate of 1.5% by mass percentage, the glucose oxidase of 250ppm by mass percentage, the lipase of 150ppm by mass percentage, the lipase of mass percentage 0.8 % monoglyceride, the transglutaminase of mass percentage 250ppm, the xanthan gum of mass percentage 1.5% mix homogeneously;

[0015] The above-mentioned raw materials after mixing are added in the gluten powder of mass fraction 25% and the wheat germ powder of mass fraction 15%, mix homogeneously;

[0016] Add the above raw materials into pregelatinized starch with a mass fraction of 54.2%, and mix well.

Embodiment 2

[0018] First be the ascorbic acid of 0.4% by mass percentage, the calcium stearoyl lactylate of 1% by mass percentage, the sodium stearoyl lactylate of 1% by mass percentage, the glucose oxidase of 200ppm by mass percentage, the lipase of 100ppm by mass percentage, the lipase of 0.5% by mass percentage % monoglyceride, the transglutaminase of mass percentage 200ppm, the xanthan gum of mass percentage 1% mix homogeneously;

[0019] The above-mentioned raw materials after mixing uniformly are added in the gluten powder of mass fraction 20% and the wheat germ powder of mass fraction 10%, mix homogeneously;

[0020] Add the above raw materials into the pregelatinized starch with a mass fraction of 66.9%, and mix well.

Embodiment 3

[0022] First be the ascorbic acid of 0.6% by mass percentage, the calcium stearoyl lactylate of 2% by mass percentage, the sodium stearoyl lactylate of 2% by mass percentage, the glucose oxidase of 300ppm by mass percentage, the lipase of 200ppm by mass percentage, the lipase of mass percentage 1 % monoglyceride, the transglutaminase of mass percentage 300ppm, the xanthan gum of mass percentage 2% mix homogeneously;

[0023] The above-mentioned raw materials after mixing uniformly are added in the gluten powder of mass fraction 30% and the wheat germ powder of mass fraction 20%, mix homogeneously;

[0024] Add the above raw materials into the pregelatinized starch with a mass fraction of 42.4%, and mix well.

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PUM

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Abstract

The invention discloses a bread improver capable of postponing bread aging and prolonging the bread shelf life apparently. The novel improver is capable of both prolonging the bread expiration date, reducing costs, preventing bread from aging, improving texture structures, increasing bread flavor, improving tastes, increasing tendon and size and prolonging the bread shelf life. When the bread improver is used for bread making, about 3% to 5% of the flour total mass is used, and by a conventional bread making process, bread products of which the bread texture structures can be improved, the bread size can be increased, the gluten progress can be increased, the dough physical properties can be improved, machining properties can be improved, bread aging can be postponed and bread tastes can be increased and the like can be obtained, and bread products of which the bread aging can be postponed and the bread shelf life can be obtained.

Description

technical field [0001] The invention relates to a bread improving agent which obviously delays the aging of bread and prolongs the shelf life of bread, and belongs to the field of food additives. Background technique [0002] Bread improver is a food additive added in the bread production process. It is composed of reducing agents, oxidants, enzyme preparations, thickeners, emulsifiers, buffers, water hardness and pH regulators, etc., together with natural mixed with dispersants. It is a multifunctional food additive, which can prevent or delay the aging of bread, change the strength of gluten, improve the mechanical processing performance of dough, and improve the quality of bread. [0003] In western countries, people regard bread as the main staple food. In order to meet the requirements of different tastes of different ages in different regions, there are 200-300 kinds of food additives for bread researched and developed abroad, and a lot of manpower and material resour...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/22A21D2/14A21D2/16A21D8/04A21D13/00
Inventor 董书阁侯文燕董静静段智岗侯文杰肖龙虻
Owner QINGDAO JIARUI BIOLOGICAL TECH