Method for improving viscoelastic behavior of bread dough by employing complex enzyme preparations containing recombined lipase

A compound enzyme preparation and bread dough technology, applied in the field of food processing, can solve problems such as carcinogenicity, and achieve the effects of improving viscoelastic properties, improving quality and improving safety

Inactive Publication Date: 2014-12-10
JIANGNAN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, later studies have shown that potassium bromate has

Method used

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  • Method for improving viscoelastic behavior of bread dough by employing complex enzyme preparations containing recombined lipase

Examples

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Effect test

Embodiment 1

[0019] In this example, 47 parts of high-gluten wheat flour, 34 parts of water, 5 parts of white sugar, 7 parts of shortening, 0.3 parts of table salt, 0.5 parts of active dry yeast, and 0.5 parts of egg liquid : 5.5 parts, recombinant lipase: 0.001 parts, lipoxygenase: 0.003 parts, glucose oxidase: 0.004 parts, transglutaminase: 0.662 parts, laccase: 0.03 parts.

[0020] Take high-gluten wheat flour, active dry yeast, recombinant lipase, lipoxygenase, glucose oxidase, transglutaminase and laccase, and pre-mix evenly; then pour in water, white sugar, salt and egg liquid and stir Stir in the tank at a slow speed for 3 minutes, then stir quickly for 2 minutes; add shortening, stir at a slow speed for 1 minute, and then stir quickly for 3.5 minutes to obtain bread dough; take out the dough, let it rest for 10 minutes at room temperature, then divide it into large pieces, and then After 10 minutes of relaxation, spread the large piece of dough in a dough divider and rounder, divid...

Embodiment 2

[0022] In this example, 52 parts of high-gluten wheat flour, 27 parts of water, 8 parts of white sugar, 8 parts of shortening, 0.6 parts of table salt, 0.75 parts of active dry yeast, and 0.75 parts of egg liquid : 3 parts, recombinant lipase: 0.005 parts, lipoxygenase: 0.001 parts, glucose oxidase: 0.005 parts, transglutaminase: 0.61 parts, laccase: 0.029 parts.

[0023] Take high-gluten wheat flour, active dry yeast, recombinant lipase, lipoxygenase, glucose oxidase, transglutaminase and laccase, pre-mix evenly; then pour in water, white sugar, salt and egg liquid and stir Stir in the cylinder for 1.5 minutes at a slow speed and then stir for 3.5 minutes quickly; add shortening, stir for 2.5 minutes at a slow speed and then stir for 2.5 minutes quickly to obtain bread dough; take out the dough, let it rest for 12 minutes at room temperature, then divide it into large pieces, and then After 8 minutes of relaxation, spread the large piece of dough in a dough divider and rounde...

Embodiment 3

[0025] In this example, take high-gluten wheat flour: 56 parts, water: 30 parts, white sugar: 2 parts, shortening: 2.7 parts, salt: 0.8 parts, active dry yeast: 1 part, egg liquid: : 7 parts, recombinant lipase: 0.001 parts, lipoxygenase: 0.005 parts, glucose oxidase: 0.001 parts, transglutaminase: 0.483 parts, laccase: 0.01 parts.

[0026] Take high-gluten wheat flour, active dry yeast, recombinant lipase, lipoxygenase, glucose oxidase, transglutaminase and laccase, pre-mix evenly; then pour in water, white sugar, salt and egg liquid and stir Stir in the cylinder for 2 minutes at a slow speed and then stir for 3 minutes quickly; add shortening, stir for 2 minutes at a slow speed and then stir for 3 minutes quickly to obtain bread dough; take out the dough, let it rest at room temperature for 15 minutes, then divide it into large pieces, and then After 5 minutes of relaxation, spread the large piece of dough in a dough divider and rounder, divide it into 70g sizes, and round i...

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Abstract

The invention relates to a method for improving viscoelastic behavior for bread dough by employing complex enzyme preparations containing recombined lipase and belongs to the technical field of food processing. The method includes uniformly pre-mixing high and pouring gluten wheat flours, active dry yeasts, the recombined lipase, lipoxygenase, transglutaminase and laccase in a stirring bowl, then adding water, egg liquid, white sugars and salts in the mixture to stir, and adding shortening in the mixture to stir, so that the bread dough is achieved; after standing, dividing and rolling the bread dough; placing the dough in a fermenting box for fermentation; finally placing the fermented dough in an oven to achieve the final product. By applying the complex enzyme preparations such as the recombined lipase, the lipoxygenase, glucose oxidase, the transglutaminase and the laccase, gluten network structure of the bread dough is increased, and the viscoelastic behavior is improved, thus product quality is enhanced, and the problem of poor bread quality caused by insufficient flour strength during bread production is solved; and meanwhile, the chemical gluten strengthening agent is replaced by the biological enzyme preparations applied to fermented flour food, thus food safety is enhanced, and the method is safe.

Description

technical field [0001] The invention relates to a method for improving the viscoelastic properties of bread dough by using a compound enzyme preparation containing recombinant lipase, which belongs to the technical field of food processing. Background technique [0002] Potassium bromate was once a more commonly used additive in dough-based fermented foods, which can increase the viscoelastic properties of dough. However, later studies have shown that potassium bromate has carcinogenic effects, and my country has banned it in 2005. The production of bread requires flour to have strong viscoelastic properties to keep the gas generated during stirring, fermentation and baking. [0003] Enzyme preparation is a new type of food additive generally recognized as safe (GRAS). Product shelf life and other aspects have a good effect. In the final baking process, most of the enzymes are denatured and inactivated due to high temperature, and will not cause any toxic side effects to ...

Claims

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Application Information

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IPC IPC(8): A21D8/04
Inventor 黄卫宁邹奇波王凤张峦贾春利汤晓娟程晓燕李宁金宇清鲁茂林
Owner JIANGNAN UNIV
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