Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof

A kind of ready-mixed flour and anti-aging technology, which can be used in the processing of dough, pre-baked dough, baking, etc. It can solve the problems of poor bread elasticity and unsatisfactory anti-aging effect, so as to delay aging and improve the ability of locking water and moisturizing. , the effect of enhancing water holding capacity

Inactive Publication Date: 2014-05-07
TIANJIN YIBEIKE FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional soups use hot water to scald noodles, and the materials to be scalded are limited to flour. The bread made in this way has a certain degree of softness, but the elasticity of the bread is very poor, and the anti-aging effect is not ideal. The freshness of the bread is only low. It can last for about 3-4 days, which is far from meeting the manufacturer's requirements for shelf life. Therefore, although most manufacturers know about Tangzhong bread, there are very few companies that actually use the Tangzhong method to produce bread. The reason is that Although the traditional Tangzhong bread production process has some effects, it is still far from meeting the requirements of modern bread manufacturers for bread quality and production adaptability. aging process, thereby prolonging the shelf life and improving the economic benefits of the enterprise, so improving the technology of soup bread has become one of the effective ways to improve the quality of bread

Method used

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  • Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof
  • Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof
  • Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Using the Chinese seed method to make mellow cooked bread

[0024] (1) Sieve 96 grams of water-milled rice flour, 96 grams of all-purpose flour, and 24 grams of wheat starch, respectively, and mix with 11.0 grams of calcium sulfate, 11.0 grams of monoglyceride fatty acid ester, 0.6 grams of ascorbic acid, 0.7 grams of α-amylase, and triphosphate Calcium 0.7 g mixed, stirred evenly, to obtain 240 g of alcohol-cooked bread premix;

[0025] (2) Put the mellow cooked bread pre-mix powder obtained in step 1 into the mixing tank, weigh 240 grams of freshly boiled water, quickly pour it into the mixing tank, and stir at a low speed for about 1 minute, the pre-mix powder is basically mixed, and the dough is formed Put the hot pre-mixed powder dough into a basin, cover with plastic wrap, put it in a refrigerator at 2-4°C, and refrigerate overnight for later use.

[0026] (3) To make medium-sized dough, weigh 1500 grams of high-gluten flour and 90 grams of fresh ye...

Embodiment 2

[0041]Embodiment 2: Adopt fast method to make mellow cooked bread

[0042] (1) Sieve 100 grams of puffed rice flour, 80 grams of all-purpose flour, and 10 grams of wheat starch, respectively, and mix with 4.4 grams of calcium sulfate, 4.4 grams of monoglyceride fatty acid ester, 0.4 grams of ascorbic acid, 0.4 grams of α-amylase, and triphosphate Calcium 0.4 g mixed, stirred evenly, to obtain 200 g of alcohol-cooked bread premix;

[0043] (2) Put the mellow cooked bread premix powder obtained in step 1 into a mixing tank, weigh 200 grams of freshly boiled water, quickly pour it into the mixing tank, and stir at a low speed for about 1 minute, until the premix powder is basically stirred evenly, and the dough becomes Put the hot pre-mixed powder dough into a basin, cover with plastic wrap, put it in a refrigerator at 2-4°C, and refrigerate overnight for later use.

[0044] (3) Beat the dough and weigh the following raw materials: 3000 grams of high-gluten flour, 240 grams of s...

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PUM

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Abstract

The invention relates to an aging-resistant starch gelatinizing type bread mix. The mix consists of the following components in percentage by weight: 30% to 80% of rice powder, 10% to 50% of wheat powder, 1% to 10% of starch powder, 1% to 5% of calcium sulphate, 1% to 5% of glycerin fatty acid ester, 0.001% to 0.5% of ascorbic acid, 0.001% to 0.5% of alpha-amylase, and 0.001% to 0.5% of tricalcium phosphate. The mix has the advantages that the rice powder, the starch and the auxiliary wheat powder are scientifically used, so the anti-aging performance of the starch gelatinizing type bread is greatly improved, the manufactured bread has wet and soft mouth feel and elasticity, the freshness and softness can be maintained for 15 to 20 days at the room temperature, and the aging-retarding effect is very obvious.

Description

technical field [0001] The invention belongs to the technical field of bread, and in particular relates to a premixed powder for mellow cooked bread with excellent anti-aging performance, mellow cooked bread and a preparation method thereof. Background technique [0002] Pre-mixed powder (some are also called pre-mixed powder) refers to the part used for baking according to the formula, the raw and auxiliary materials are pre-mixed, and then sold to the manufacturer for use. Baking premix powder is a compound semi-finished product that contains some baking technology content in the form of compound powder, which is essentially different from a single raw material in the general sense. It is a product that contains technology (sometimes very advanced physics, chemistry, biology and other high-tech technologies), but it is displayed in front of baking personnel in a very ordinary appearance and in a simple and popular form. It is not a raw material in the general sense. Pre-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D8/04A21D13/00
Inventor 田冬曹志清薄宏健
Owner TIANJIN YIBEIKE FOOD TECH DEV
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