Bread improver

A bread improver and amylase technology, which is applied in the field of bread food additives and bread improvers, can solve the problems of affecting the taste of consumers, shortening the shelf life of bread, and disappearing of bread aroma, so as to shorten the mixing time of materials and improve production Effect, mouthfeel effect

Active Publication Date: 2016-07-20
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the most obvious change in the storage process of bread is "aging". Bread aging will cause the loss of bread aroma, water loss, easy dregs,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0022] The following table 1 is the composition of the bread improver, wherein specific examples 1-6 are set according to the formula described in the application; comparative examples 1-2 are based on the formula described in the application, and the ingredients that play a major role therein are changed Do formulation design. Wherein the pregelatinized waxy cornstarch A used in the specific examples is the coarse pregelatinized waxy cornstarch A described in the application, and its particle size satisfies the retention after sieving with a 220 μm sieve ≤ 40%; comparative implementation The pregelatinized waxy cornstarch B used in the example is ordinary pregelatinized waxy cornstarch, and its particle size meets the retention after sieving with a 75 μm sieve ≤ 35%, and the retention after sieving with a 150 μm sieve is ≤ 2%; The gluten A used in the specific embodiment is the gluten described in the application, and its moisture content is 6.5-6.6%, and wet basis protein co...

Embodiment approach 2

[0033] The above-mentioned bread A and A' prepared when using the bread improver of specific example 1 and comparative example 1 were stored in cold storage, and then the bread cores at different storage days were analyzed for texture. The obtained results can be found in figure 1 shown. Depend on figure 1 It can be seen that in the first four days of refrigerated storage, the bread core elasticity of bread A and bread A' are similar; in the first two days of refrigerated storage, the bread core hardness of bread A and bread A' is the same, but on the third day and On the fourth day, the hardness of the bread core of bread A was lower than the hardness of the bread core of bread A'. The above results show that using the gluten used in the present application as a component of the bread improver can effectively improve the anti-aging performance of bread, and its anti-aging performance is obviously better than the situation when gluten is the most common component of the bread...

Embodiment approach 3

[0035]When preparing the bread improver shown in the formula of specific example 3 and comparative example 2 in the above table 1, the raw materials α-amylase, xylanase, maltose amylase, diacetyl tartaric acid monoglyceride, monoglyceride (Double) glycerol fatty acid esters, sodium stearoyl lactylate, xanthan gum, sodium carboxymethylcellulose, vitamin C and all of the pregelatinized waxy cornstarch are mixed evenly to form a mixture, and then the mixture is added to the standing Mix the rest of the pre-gelatinized waxy corn starch and all the gluten in the mixer for 20 minutes at a speed of 12 r / min, and then take samples from the four corners and the center of the mixer to obtain samples of the bread improver. Then the bread improver samples are added to the flour according to the mass ratio of 1.5 bread improver: 100 flour and mixed evenly, then the mixed bread is placed on the flour board, pressed to form a smooth slope, the flour board Immerse the pressed panel block in w...

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Abstract

The invention discloses a bread improver. The bread improver is prepared from alpha-amylase, xylanase, maltogenic amylase, diacetyl tartaric acid ester of monoglycerides, mono-and diglycerides of fatty acids, sodium stearoyl lactylate, xanthan gum, sodium carboxymethyl cellulose, vitamin C, coarse-grain pre-gelatinized waxy corn starch and vital wheat gluten. The grain size of the coarse-grain pre-gelatinized waxy corn starch meets a condition that a retention rate is smaller than or equal to 40% after the starch is filtered through a 220micrometer screen, and a lactic acid SRC value of the vital wheat gluten is 95.0-130.0%. Due to adoption of the high-fluidity coarse-grain pre-gelatinized waxy corn starch as a carrier, uniformity of components of the bread improver is improved under the conditions of equal time and equal rotation speed; by adoption of the vital wheat gluten with special performances, bread ageing is effectively decelerated to improve resilience of bread.

Description

technical field [0001] The invention relates to a food additive for bread, in particular to a bread improver, and belongs to the field of food additives. Background technique [0002] With the rapid economic growth and the accelerated pace of life, profound changes have taken place in the eating habits of Chinese people. Bread, with its healthy, delicious and convenient features, has already become a daily consumer product for people. However, the most obvious change in the storage process of bread is "aging". Bread aging will cause the loss of bread aroma, water loss, easy dregs, and shortened shelf life of bread, which not only affects the taste of consumers, but also leads to huge food waste. , resulting in large economic losses. According to statistics, this loss accounts for 3% to 7% of the loss in the bread industry, so how to extend the shelf life of bread has become an outstanding and urgent problem to be solved. Contents of the invention [0003] In order to ove...

Claims

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Application Information

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IPC IPC(8): A21D2/16A21D2/18A21D2/22A21D8/04A21D2/26
CPCA21D2/16A21D2/18A21D2/188A21D2/22A21D2/264A21D8/042
Inventor 史周方赵志伟
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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