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Method for producing wheat dough containing soybean protein

A technology of soybean protein and raw dough, which is applied in the direction of dough processing, baking, baked food, etc., and can solve the problems of increased hardness of dough and damage to usability

Inactive Publication Date: 2016-04-20
QINGDAO SEIICHI INTPROP SERVICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in all these methods, the dough using soybean protein is affected by the strong water absorption property of soybean protein, and the hardness of the dough increases with time, thus impairing the workability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

experiment Embodiment 1 to 3

[0032] The plastic mixtures of soybean protein / liquid sugar in Experimental Examples 1 to 3 were mixed by mixing 80 parts, 70 parts and 60 parts of reduced maltose starch syrup (manufactured by Towa Chemical Industry Co., Ltd., "AmaltySyrup", with a solid content of 75 wt. %, water activity value Aw is 0.79) and 20 parts, 30 parts and 40 parts of soybean milk powder (FujiOilCo., Ltd. manufacture, "SoyFit2000", protein content is 63% by weight of solid content) and 20 parts, 30 parts and 40 parts of preparation grade to obtain, its Mixing at moderate speed with a Kenwood mixer (manufactured by Aikoh) equipped with a mixing wing agitator at 20X: room temperature. Further, these plastic mixtures are allowed to stand at room temperature for 0 minutes to 1 hour, so that the sugar can be fully adapted to the soybean milk powder of the preparation grade.

experiment Embodiment 4 to 8

[0034] In the same manner as in Experimental Examples 1 to 3, the plastic mixture of soybean protein / liquid sugar in Experimental Examples 4 to 8 was formulated using a sorbitol solution (Towa Chemical Industry Co., Ltd. Manufacturing, "Foodie70",

[0035] Containing 54% D-sorbitol, 16% reduced starch saccharification product, 30% water, water activity value Aw is 0.75), reduced maltose starch syrup (Towa Chemical Industry Co., Ltd. manufacture, "AmaltySyrup", solid content is 75% by weight, water activity value Aw is 0.79) and powdery soybean protein isolate (manufactured by Fuji Oil Co., Ltd., "NewFujipro1200", protein content is 93% by weight as solid matter) to obtain. They are summarized in Table 1. Similarly, these mixtures were allowed to stand at room temperature for 0 minutes to 1 hour.

experiment Embodiment 9 and 10

[0038] Results of Experimental Examples 1 to 10

[0039] Since the soybean protein / liquid sugar plastic mixture in Experimental Example 1 contained 12.6% by weight of soybean protein, was low-viscosity and pasty, it was acceptable in terms of softness. Further, the soybean protein in the plastic mixture of Experimental Example 7 is 37.2% by weight, which is acceptable in terms of hardness. Still further, the water activity value of the liquid sugar is preferably 0.95 or less from the viewpoint of storage. Also, similarly, the water activity value of the soybean protein / liquid sugar plastic mixture is preferably 0.95 or less, more preferably 0.90 or less from the standpoint of storage. From the viewpoint of being suitable for easily kneading the plastic mixture of soybean protein / liquid sugar into wheat dough containing soybean protein, the amount of soybean protein in the plastic mixture of soybean protein / liquid sugar is preferably 1 2 -38% by weight, more preferably 18-3...

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PUM

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Abstract

The invention aims to provide a method for producing wheat dough containing soybean protein. Dough containing soybean protein which is hardly influenced by strong hygroscopicity of soybeans is used, the change of the hardness of the dough is small along with the lapse of time, and the dough has favorable workability. The method for producing wheat dough containing soybean protein is characterized by comprising the following step of adding the soybean protein which is used as a pre-prepared plasticity mixture of soybean protein and sugar, wherein under the situation that the plasticity mixture contains the soybean protein and the liquid sugar, the content of the soybean protein in the plasticity mixture is 12-38wt% according to solid soybean protein, and humid activity of the liquid sugar used in the plasticity mixture is 0.95 or below. The invention further provides a method for producing wheat products, and the method is characterized by comprising the step of heating the wheat dough.

Description

technical field [0001] The present invention relates to a method of producing wheat dough containing soy protein, wherein the soy protein is added as a plastic mixture with liquid sugar, and a method of producing wheat products by heating the dough. Background technique [0002] In recent years, the health effects of soy foods, soymilk, etc. have been paid attention to, and the demand for wheat products using soy protein such as baked confectionary, bread, etc. is also increasing in consideration of good health. Since cookies, as one of the baked confectionery, are readily available and conveniently eaten at various locations, there have been some attempts to use soy protein in cookies. Cookie dough is malleable and can be molded into various shapes by molding machines such as pressing or crusting, and baked. [0003] In the stage of confectionery production, the stability of plasticity of dough is important, and as when the plasticity of dough varies greatly over time, pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/00
Inventor 苗增春
Owner QINGDAO SEIICHI INTPROP SERVICE CO LTD
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