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Composite modifier for bread

A improver and bread technology, applied in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of poor taste, unhealthy preservatives, and tarnished skin, etc., to achieve long flavor and taste Effects of time retention, improvement of flavor and texture, and increase in water absorption capacity

Inactive Publication Date: 2015-12-30
JINAN SHUNXIANG MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bread is a nutrient-rich convenience food, but bread will age during storage, manifested by loss of luster on the skin, loss of moisture, hardening and slag, etc., reducing the taste or even deterioration, resulting in greater waste
[0003] In the prior art, preservatives are usually added to increase the shelf life of bread, but the problem of poor taste of bread still cannot be improved, and the way of using preservatives is not healthy enough and is not accepted by the majority of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0017] The bread compound improver sodium alginate 20, potato starch 22, citric acid 3, vitamin C5, calcium stearoyl lactylate 10, glyceryl monostearate 6, carboxymethyl cellulose 7, diacetyl tartaric acid monoglyceride 5 , sodium polyacrylate 5, calcium peroxide 4, sodium dihydrogen phosphate 6, disodium hydrogen phosphate 6, salt 18, psyllium seed gum 5, okra gum 5, compound enzyme 22.

[0018] The amount of compound improver added is 2-5% of flour by weight.

[0019] Add the bread compound improver to certain conventional commercially available bread flour in proportion to prepare bread. The finished product has beautiful appearance, bright skin, moderate volume, elastic, delicate and soft taste.

[0020] After the bread prepared by the composite improver in Example 1 of the present invention was stored under the same conditions as the commercially available bread for one week, the color of the commercially available bread’s skin changed significantly, the mouthfeel was sig...

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PUM

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Abstract

The invention discloses a composite modifier for bread, comprising the following components: sodium alginate, potato starch, citric acid, vitamin C, calcium lactate stearate, glycerin monostearate, carboxymethylcellulose, sodium dihydrogen phosphate, disodium hydrogen phosphate, salt, psyllium seed gum, okra gum and a compound enzyme. The composite modifier for bread dislcosed by the invention is good in mixing performance, high in safety, convenient to use, abundant in nutrition, and capable of effectively improving processability of bread in the preparation process, thus enabling the flavor and taste of the bread to be obviously perfected and kept for a long term, and prolonging the shelf life of bread.

Description

technical field [0001] The invention relates to the technical field of food compound improver, in particular to a bread compound improver. Background technique [0002] Bread is a nutrient-rich convenience food, but it will age during storage, manifested by loss of gloss on the skin, loss of moisture, hardening and slag, etc., reducing the taste and even deterioration, resulting in greater waste. [0003] In the prior art, preservatives are usually added to improve the shelf life of bread, but the problem of poor taste of bread still cannot be improved, and the method of using preservatives is not healthy enough and is not accepted by the majority of people. In addition, in the baking process, how to make the bread look better, improve the texture and flavor of the bread, and enhance the chewiness of the bread are also problems that people need to solve. Since the prohibition of potassium bromate, related industries such as flour improver industry, flour production industry...

Claims

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Application Information

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IPC IPC(8): A21D2/14A21D2/18A21D2/22A21D2/08A21D2/02A21D2/16A21D8/04
CPCA21D2/145A21D2/02A21D2/08A21D2/16A21D2/183A21D2/186A21D2/188A21D2/22A21D8/042
Inventor 王亚君
Owner JINAN SHUNXIANG MEDICINE SCI & TECH
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