Method for improving fermentability and nutritional property of gluten protein-free dough

A gluten- and protein-free technology, which is applied in the directions of dough processing, pre-baking dough processing, baking, etc., can solve the problems of limited improvement in the fermentation performance of gluten-free dough, and achieve easy industrial production, simple preparation method, and improved performance. The effect of the ability to hold the gas

Active Publication Date: 2014-11-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Other possible ways to improve gluten-free doughs include the use of modified starches or enzymes, with limited improvement in leavening properties of gluten-free doughs

Method used

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  • Method for improving fermentability and nutritional property of gluten protein-free dough
  • Method for improving fermentability and nutritional property of gluten protein-free dough
  • Method for improving fermentability and nutritional property of gluten protein-free dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The addition amount of carboxypropyl methylcellulose in gluten-free fermented dough of embodiment 1

[0033] Take 140g of potato starch, 40g of whole potato powder, and 20g of whey protein concentrate, mix well, and dissolve 0, 0.15, 0.25, 0.75, 1.0, 1.5, 2.0g of carboxypropyl methylcellulose (HPMC) in 100g of 50°C water respectively , then add the above mixture and stir at a low speed of 80-90rpm for 5min to mix evenly, then stir at a medium speed of 110-120rpm for 5min; weigh 1.0% yeast and dissolve it in 50g of water, activate it at 35°C for 10min and add it to the above mixture, stir at a medium speed of 110-120rpm 5min until the dough is formed, then fermented at 36°C and 85% humidity for 50min.

[0034] The dough made by the above method, along with the increase of HPMC addition, the water absorption of dough increases, the viscosity increases, and the consistency of dough increases (the change of turbidity reduces, figure 1 ), the fermentability of the dough gra...

Embodiment 2

[0035] The amount of whey protein isolate in embodiment 2 gluten-free fermented dough

[0036] Take 40g of whole potato powder, 0, 5, 10, 15, 20, 25g of whey protein isolate (WPI), 200g of potato starch, and 1g of HPMC, dissolve in 100g of water at 50°C, stir at a low speed of 80-90rpm for 5min to mix evenly, then mix at a medium speed of 110 Stir at -120rpm for 5min; weigh 2g of yeast and dissolve in 50g of water, activate at 35°C for 10min and add to the above mixture, stir at a medium speed of 110-120rpm for 5min until dough forms. Take 5g of dough and put it into a test tube, then ferment for 50min at 36°C and 85% humidity.

[0037] The dough made by the above method, along with the increase of WPI addition, the fermentability of dough increases, and the fermentation volume increases ( figure 2 ).

[0038] The effects of different additions of whey protein isolate on the dough structure and the effects of different additions of whey protein isolate on the structure of f...

Embodiment 3

[0039] The preparation of the gluten-free dough of embodiment 3 fermentability and nutritional characteristic improvement

[0040]Dissolve 0.02g of protease A and 0.6g of TGase in 50g of warm water at 30°C and activate for 10 minutes at 50°C; dissolve 2g of yeast in 30g of warm water at 30°C and activate for 10min at 35°C; dissolve 2g of citrus pectin and 0.5g of HPMC in 50g of water at 50°C Make a gel solution; take 80g of potato powder, 100g of potato starch, and 20g of whey protein, add the above gel solution, stir at a low speed of 80-90rpm for 5min and mix well, add the activated protease A and TGase solution at a medium speed of 110-120rpm Stir for 5 minutes, then add the activated yeast solution and 20g of warm water, and stir for 5 minutes at a medium speed of 110-120rpm until the dough is formed. Finally, ferment for 45 minutes at 37°C and 85% humidity.

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Abstract

The invention provides a method for improving fermentability and nutritional property of gluten protein-free dough. The method includes the steps of 1) activating glutamic acid transaminase, protease A and yeast; 2) peptizing food in water with temperature 50-100 degrees to be evenly mixed with whole flour free of gluten protein, proteins, starches, sugars and salts; 3) adding the activated glutamic acid transaminase and protease A to the mixture for evenly mixing; 4) adding and stirring the activated yeast in the mixture to form the dough; 5) fermenting the mixture within 40-90mins at the temperature of 36-40 degrees and at the humidity of 70-85%. The method is simple and greatly improves the nutritional property and the fermentability of the gluten protein-free dough at the same time. Thus fermentation size of the dough is increased by 1-3 times, contents of vitamin, protein, dietary fiber, mineral elements and the like are remarkably increased, structures and sizes of fermented products such as breads, steamed breads and steamed sponge cakes are improved, and nutritional value of the fermented products is increased.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a method for improving the fermentation performance and nutritional properties of gluten-free dough. Background technique [0002] In recent years, the number of patients with celiac disease has gradually increased, accounting for about 1% of the world's population. Celiac disease is a digestive disorder that results in malabsorption of nutrients such as minerals, folic acid, and fat-soluble vitamins. People with celiac disease should avoid grains that contain gluten, such as rye, barley, and triticale. Currently, the only effective treatment is a lifelong intake of gluten-free foods. Therefore, in order to meet the needs of this type of consumer groups, it is urgent to develop gluten-free foods. [0003] Fermented food is one of the common food types, such as bread, steamed buns and hair cakes. Traditional fermented food is generally made of wheat flour. Gliadin and glutenin a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/36
Inventor 木泰华刘兴丽张苗孙红男陈井旺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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