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A kind of bromine-free bread and its production method

A bread and weight percentage technology, which is applied in pre-baked dough processing, baking, baked food, etc., can solve problems such as safety hazards, explosions, and unsuitability for production cycles, and achieve the effect of improving kneading resistance and reducing safety hazards.

Active Publication Date: 2016-06-22
北京市好利来食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ADA fails in the late stage of fermentation and lacks the rapid expansion of potassium bromate in the furnace. It is not suitable for the bread process with a long production cycle, and it may catch fire and explode when it meets organic substances such as flour, which poses a safety hazard in production.
Therefore, ADA is not a good potassium bromate substitute

Method used

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  • A kind of bromine-free bread and its production method
  • A kind of bromine-free bread and its production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of bread food additive of the present invention is as follows table 1:

[0023] Table 1

[0024] components

weight percentage

glucose oxidase

0.1%

fungal alpha-amylase

0.1%

pentosanase

0.7%

Protease

0.2%

Oxidase

0.1%

gelatin

1%

Vitamin C

3%

calcium iodide

3%

Diacetyl tartrate monoglyceride

8%

starch

83.8%

[0025] Weigh each component to prepare the raw materials according to the ratio of each raw material shown in the above table 1 in Example 1, add and mix one by one, and then carry out the following steps to obtain the finished product: stirring (passing into oxygen-rich air during the dough stirring process) or CO 2 )→fermentation→segmentation→rounding→relaxation→shaping→final proofing→baking→cooling.

[0026] One of the key points of the present invention is that vitamin C and calcium iodide are used instead of potassium ...

Embodiment 2

[0036] Two of the key point of the present invention is to pass into oxygen-rich air or CO in the process of kneading the dough 2 . V C The functional structure of the oxidized V C (dehydroascorbic acid). can therefore depend on V C Oxidized during dough mixing. Introducing oxygen-rich air during dough mixing can accelerate this oxidation, making V C More effective. CO under the same conditions 2 With the same effect, it can produce dehydrogenated V in batter, fermented liquid and dough C . In a large-capacity air-limited stirrer, the dehydrogenation V C than using V alone C The effect on the dough is good, and the effect is more uniform. The following is verified by experiment.

[0037] The production method of described potassium bromate-free bread food additive provided by the invention is to carry out as follows:

[0038] Weigh each component to prepare the raw materials according to the ratio of each raw material shown in Table 1 in Example 1, add and mix one...

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PUM

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Abstract

The invention discloses a bromine-free bread and a production method thereof, which is prepared by compounding enzyme preparation, emulsifier, vitamin C, calcium iodide, thickener and filler. In this formula, vitamin C and calcium iodide are used to replace potassium bromate, which reduces the potential safety hazard in production, and at the same time, there is no harm to the human body caused by residual potassium bromate in bread. The invention can effectively improve the operability of the dough, improve the softness of the bread during bread making, increase the nutritional value of the bread, and supplement the intake of human vitamins and iodine.

Description

technical field [0001] The invention designs a kind of bread and its production method, more specifically, relates to a bromine-free bread and its production method. Background technique [0002] As the most important bread additive, potassium bromate once played an extremely important role in bread making. As the most effective dough improver, it has a significant effect on increasing the volume of bread and improving the tissue structure of bread, so it is widely used. However, after the bread is baked, there is still a very small amount of potassium bromate, and potassium bromate has also been proved to be a carcinogen that poisons genes, and potassium bromate is a strong oxidant. When it contacts with organic materials (such as wheat flour), it may cause Violent combustion or explosion. Long-term consumption of bread containing potassium bromate will cause potential harm to the human body. Many countries banned the use of potassium bromate in the 1990s, and the FAO / WHO ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D8/04A21D8/02
Inventor 沈旭东林冬玲
Owner 北京市好利来食品有限公司
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