Shredded bread improver, method for preparing same and application of shredded bread improver
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A bread improver and hand tearing technology, applied in the food field, can solve problems such as inconvenience of consumers, and achieve the effects of simple raw materials, simple production and application process, and extended shelf life
Inactive Publication Date: 2015-03-25
广州合诚实业有限公司
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Problems solved by technology
As a convenience food, bread needs to be baked again before eating, which brings inconvenience to consumers
Method used
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Embodiment 1
[0027] A preferred version of shredded bread improver: sodium stearoyl lactylate 15%, calcium stearoyl lactylate 15%, α-amylase (AB32, Wuxi Innoc Technology Co., Ltd.) 0.3%, lipase (Novozymes, Guangzhou Mingyuan Industry and Trade Co., Ltd.) 0.2%, xanthan gum 10%, ascorbyl palmitate 3%, sodium pyrophosphate 10%, corn starch 46.5%.
Embodiment 2
[0029] A preferred version of shredded bread improver: sodium stearoyl lactylate 15%, sucrose fatty acid ester 5%, α-amylase 0.2%, glucose oxidase (Novozymes, Guangzhou Mingyuan Industry and Trade Co., Ltd.) 0.2%, Gelatin 3%, sodium polyacrylate (Renqiu Wanfang Chemical Co., Ltd., molecular weight 4-10 million) 3%, ascorbyl palmitate 2%, sodium pyrophosphate 3%, calcium dihydrogen phosphate 5%, pregelatinization Starch (French Roquette, PRCH20) 63.6%
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Abstract
The invention discloses a shredded bread improver, a method for preparing the same and application of the shredded bread improver. The shredded bread improver comprises, by weight, 10%-30% of food emulsifiers, 1%-3% of antioxidants, 0.3%-0.5% of enzyme preparations, 5%-10% of edible gum, 5%-10% of salt and the balance fillers. The method includes mixing the food emulsifiers, the antioxidants, the enzyme preparations, the edible gum, the salt and the fillers with one another to obtain mixtures; sieving the mixtures by CQ20 sieves to obtain the shredded bread improver. The shredded bread improver, the method and the application have the advantages that the shredded bread improver is reasonable in formula, bread with the improver can be hermetically stored for longer than 3 months without being kept in dark places under the condition that the water activity and the water content of the bread respectively are 0.80-0.85 and 20%-23%, and accordingly the shelf life can be greatly prolonged as compared with the shelf life, which is 3-7 days, of existing shredded bread made by bakers; the shredded bread is ready to eat after a bag is opened and is convenient to eat as compared with bread with shelf life prolonged by the aid of low water content and low water activity.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to a shredded bread improver and its preparation method and application. Background technique [0002] Shredded bread is a new type of bread, rich in fat, crispy on the outside and soft on the inside, and rich in aroma. , roll the slightly gluten dough thin, wrap it in flaky fat, and then repeatedly roll it thin and fold it (if the bread dough has a large gluten during the thinning process, it needs to be left to relax) until the dough layer appears, Finally, it is made by shaping, fermenting and baking. Because it needs to be folded repeatedly after being wrapped in oil in the production process, it brings certain difficulties to industrial production, especially the bread is rich in oil, which brings difficulties to preservation and cannot be industrialized. At present, most of the shredded bread on the market is freshly made bread with a short shelf life of 3 to 7 days; the few ...
Claims
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Application Information
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