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Improver for barley fermented flour products and application of improver to premixed flour

A technology of barley fermentation and improver, which is applied in the fields of application, baked food, pre-baked dough treatment, etc., and achieves the effect of low price, simple and convenient use, safe and effective use

Inactive Publication Date: 2014-06-11
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The main purpose of the present invention is to improve the quality of bread rich in barley flour by using improver, that is to solve the problem that the bread with high content of barley is small in size, rough in structure and hard in texture. problems such as poor elasticity and palatability; another object of the present invention is to provide a bread improver rich in barley flour and its application method in bread preparation

Method used

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  • Improver for barley fermented flour products and application of improver to premixed flour
  • Improver for barley fermented flour products and application of improver to premixed flour
  • Improver for barley fermented flour products and application of improver to premixed flour

Examples

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Effect test

Embodiment 1

[0042] Bread recipe: bread flour (including 30 g of barley flour and 210 g of high-gluten wheat flour) is 300 g in total, calculated based on the total weight of barley and wheat mixed flour, and the content of other ingredients is: dry yeast 3 g, white sugar 30 g, salt 3 g, butter 12 g, β-glucanase 0.12 g, water 165 g.

[0043]Bread making process: First, mix barley flour, wheat flour, white sugar, salt, and improver at a slow speed for 1 minute, add the pre-dissolved yeast solution, stir at a slow speed for 2 minutes, then add butter, stir at a slow speed for 2 minutes, and then quickly Stir for 1 minute, press the dough with a noodle press until the gluten is fully expanded, relax the dough for 10 minutes, divide it, each dough is 450 g, and shape (toast); proofing: temperature is 37°C, relative humidity is 85%, proofing time 70 minutes; baking: upper and lower heat 200 ℃, time 22 minutes; cooling, packaging.

Embodiment 2

[0045] Bread was made in the same manner as in Example 1, except that in Example 2, 120 g of barley flour, 180 g of wheat flour, 171 g of water, and 0.159 g of β-glucanase were added.

Embodiment 3

[0047] Bread was made in the same manner as in Example 1, except that in Example 3, 150 g of barley flour, 150 g of wheat flour, 177 g of water, and 0.201 g of β-glucanase were added.

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Abstract

The invention relates to an improver for barley fermented flour products and an application of the improver to premixed flour, belonging to the technical field of improvers for fermented flour products rich in barley flour. The improver provided by the invention is beta-glucanase, and the premixed flour is barley and wheat mixed flour containing the improver. When 20-60% of barley flour is added, bread is prepared from the improver accounting for 0.008-0.2% of total mass of the flour and the improver-contained premixed flour of the bread, steamed buns and the like by using a conventional bread making method or a household bread making machine; when 30% of barley flour is added, a product with the quality equal to that of wheat bread can be obtained by using the improver provided by the invention. The improver used by the invention is simple in use, low in price, safe and effective, capable of effectively improving the volume and internal organization structure of the bread, and suitable for being used as a barley-flour-rich bread improver to be applied to industrial production.

Description

technical field [0001] The invention relates to a novel and simple improver for fermented flour products such as bread and steamed buns rich in barley flour and its application in ready-mix flour, belonging to the technical field of improver for fermented flour products rich in barley flour. Background technique [0002] Barley is the food richest in "three highs and two lows" (high protein, high fiber, high vitamins, low fat, and low sugar). Barley contains a large amount of high-quality protein and balanced amino acids; the dietary fiber rich in barley has the functions of regulating sugar, lowering fat, and anti-cancer. It can promote gastrointestinal motility, improve constipation, maintain intestinal health, and provide intestinal Microorganisms provide rich "food" and are prebiotics of intestinal microorganisms, which are beneficial to the growth of intestinal probiotics and regulate the balance of intestinal flora. Intestinal probiotics ferment barley dietary fiber ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/00
Inventor 董英李真陈国平常宪辉周兴华
Owner JIANGSU UNIV
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