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A flour improver and its application

A flour improver and edible fungus technology, applied in the field of flour improver, flour improver containing active bacillus and edible fungus, can solve the problems of skin loss, bread quality decline, shelf life shortening, etc., to achieve skin gloss, Longer shelf life and improved softness

Active Publication Date: 2016-06-15
CHINA THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the bread improver prepared by the prior art has a certain effect on increasing the volume of bread, improving the firmness of bread and improving the fineness of bread tissue, the prepared bread will still lose its luster, lose its aroma, and lose its luster during storage. Reduced moisture, hardened slag and other phenomena will reduce the quality of bread and shorten the shelf life

Method used

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  • A flour improver and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Soy protein isolate, wheat bran powder, and konjac extract that meet food-grade requirements are passed through an 80-mesh sieve.

[0034] Get soybean protein isolate to prepare soybean protein isolate culture, the method is as follows:

[0035] a. Using a conventional method, use wort juice with 8 degrees Baume as a medium, and culture Bacillus subtilis liquid strains for 24 hours at 37° C. and 200 r / min.

[0036] b. Spray evenly the liquid strain cultured in a on the soybean protein isolate, wherein, material: bacterial liquid = 1:2.3, mix well, and culture at 37°C for 36 hours.

[0037] c. Dry the soy protein isolate cultured in b in a hot air drying oven at 60°C until the water content is below 10%, and then pulverize to obtain the soy protein isolate culture.

[0038] The bacterial content in the culture is ≥2.1×10 10 cfu / g.

[0039] Get wheat bran powder and prepare wheat bran culture, the method is as follows:

[0040] a. Using the conventional method, use th...

Embodiment 2

[0046] Soy protein isolate, wheat bran powder, and konjac extract that meet food-grade requirements are passed through an 80-mesh sieve.

[0047] Get soybean protein isolate to prepare soybean protein isolate culture, the method is as follows:

[0048] a. Using a conventional method, use wort juice with 8 degrees Baume as the medium, and culture Bacillus natto liquid strains for 28 hours at 35° C. and 180 r / min.

[0049] b. Spray the cultured liquid bacteria in a evenly on the soybean protein isolate, wherein, material: bacteria liquid = 1:2.5, mix well, and culture at 35°C for 24 hours.

[0050] c. Dry the soy protein isolate cultivated in b in a hot air drying oven at 70°C until the water content is below 10%, and then pulverize to obtain the isolated soy protein culture.

[0051] The bacterial content in the culture is ≥2.0×10 10 cfu / g.

[0052] Get wheat bran powder and prepare wheat bran culture, the method is as follows:

[0053] a. Adopt conventional method, take wo...

Embodiment 3

[0059] Soy protein isolate, wheat bran powder, and konjac extract that meet food-grade requirements are passed through an 80-mesh sieve.

[0060] Get soybean protein isolate to prepare soybean protein isolate culture, the method is as follows:

[0061] a. Using a conventional method, use wort juice of 8 degrees Baume as a culture medium, and culture Bacillus subtilis liquid strains for 26 hours at 36° C. and 180 r / min in squeeze bottles.

[0062] b. Spray evenly the liquid strain cultured in a on the soybean protein isolate, wherein, material: bacteria liquid = 1:2.4, mix well, and culture at 36°C for 30 hours.

[0063] c. Dry the soy protein isolate cultured in b in a hot air drying oven at 65°C until the water content is below 10%, and then crush to obtain the soy protein isolate culture.

[0064] The bacterial content in the culture is ≥1.8×10 10 cfu / g.

[0065] Get wheat bran powder and prepare wheat bran culture, the method is as follows:

[0066] a. Adopt conventiona...

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Abstract

The invention discloses a flour improver and its application in bread making. The flour improver contains soybean protein isolate culture, wheat bran culture and konjac powder. Wherein, by weight percentage, it includes 70-73% soybean protein isolate culture, 20-25% wheat bran culture, and the balance konjac powder. The amount of improver added in bread making is 1-2% of the weight of flour. The dough that uses the improver of the present invention in bread making has high gluten, good air retention, and proofing resistance. The kneaded dough feels dry and has high elasticity, which improves the dough processing performance; after the dough is baked in the oven Large expansion, high stiffness, fine texture, large volume of bread, good flavor, soft taste, and significantly improved bread softness.

Description

technical field [0001] The invention relates to a flour improver, in particular to a flour improver containing active bacillus and edible fungi, belonging to the field of flour product additives. Background technique [0002] Bread is a nutritious convenience food. During its processing, it has high requirements on the quality of flour. Generally, high-gluten flour is used as raw material to make it. The essence is the requirement on the quality of wheat gluten. The quality of wheat gluten has a great influence on the quality of flour products, and scientific researchers at home and abroad try to improve the quality of gluten through various methods. These methods include wheat breeding, adjustment of wheat processing technology, and addition of appropriate food additives. Adding appropriate food additives is a relatively simple and efficient method, but it also introduces some food safety problems. Potassium bromate was considered to be the best gluten-strengthening agent ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36
Inventor 邵伟熊泽唐明陈国华
Owner CHINA THREE GORGES UNIV
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