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Compound flour processing agent

A flour processing agent and tapioca starch technology, which is applied in the fields of dough processing, baking, food science, etc., can solve problems such as the inability to maintain the softness of bread, the inability to guarantee the effect of flour treatment, and the insignificant improvement of flour. , to achieve the effect of delaying the anti-aging effect of starch, improving the uniformity of internal tissue and good viscosity

Inactive Publication Date: 2017-02-01
ANHUI DANYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing flour treatment agent has no obvious improvement effect on flour, and is prone to instability. Its treatment effect on flour cannot be guaranteed, and it cannot maintain the softness of bread for a long time. Therefore, we propose a compound Flour treatment agent, used to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A compound flour treatment agent proposed by the present invention comprises the following raw materials in parts by weight: 70 parts of diethanolamine, 25 parts of calcium oxide, 40 parts of fatty acid, 6 parts of calcium hydroxide, 5 parts of edible phosphate, and 15 parts of active soybean powder , 20 parts of tapioca starch, 10 parts of walnut kernel, 1 part of vitamin C, 0.1 part of xylanase, 20 parts of sugarcane juice.

[0019] Its preparation method comprises the following steps:

[0020] S1. Weigh diethanolamine, calcium oxide, fatty acid, and calcium hydroxide according to the weight ratio, put the above raw materials into the reaction kettle in turn, react at a temperature of 70°C for 30 minutes, then weigh edible phosphate and add it to the reaction kettle, and stir well 5min, obtain mixture A;

[0021] S2. Weigh active soybean powder, tapioca starch, walnut kernels, and sugarcane juice according to the weight ratio, put the above raw materials into mixture...

Embodiment 2

[0024] A compound flour treatment agent proposed by the present invention comprises the following raw materials in parts by weight: 75 parts of diethanolamine, 27 parts of calcium oxide, 45 parts of fatty acid, 8 parts of calcium hydroxide, 6 parts of edible phosphate, and 20 parts of active soybean powder , 25 parts of tapioca starch, 15 parts of walnut kernel, 2 parts of vitamin C, 1 part of xylanase, 25 parts of sugarcane juice.

[0025] Its preparation method comprises the following steps:

[0026] S1. Weigh diethanolamine, calcium oxide, fatty acid, and calcium hydroxide according to the weight ratio, put the above raw materials into the reaction kettle in turn, react at a temperature of 75°C for 35 minutes, then weigh edible phosphate and add it to the reaction kettle, and stir well 6min, obtain mixture A;

[0027] S2. Weigh active soybean powder, tapioca starch, walnut kernels, and sugarcane juice according to the proportioning ratio, put the above-mentioned raw materi...

Embodiment 3

[0030] A compound flour treatment agent proposed by the present invention comprises the following raw materials in parts by weight: 80 parts of diethanolamine, 30 parts of calcium oxide, 50 parts of fatty acid, 10 parts of calcium hydroxide, 7 parts of edible phosphate, and 25 parts of active soybean powder , 30 parts of tapioca starch, 20 parts of walnut kernel, 3 parts of vitamin C, 1.2 parts of xylanase, 30 parts of sugarcane juice.

[0031] Its preparation method comprises the following steps:

[0032] S1. Weigh diethanolamine, calcium oxide, fatty acid, and calcium hydroxide according to the weight ratio, put the above raw materials into the reaction kettle in turn, react at a temperature of 80°C for 40 minutes, then weigh edible phosphate into the reaction kettle, and stir well 7.5min, obtain mixture A;

[0033] S2. Weigh active soybean powder, tapioca starch, walnut kernels, and sugarcane juice according to the proportioning ratio, put the above raw materials into mixt...

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PUM

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Abstract

The invention discloses a compound flour processing agent. The compound flour processing agent comprises the following raw materials in parts by weight: 70-90 parts of diethanol amine, 25-35 parts of calcium oxide, 40-60 parts of fatty acid, 6-14 parts of calcium hydroxide, 5-9 parts of table phosphate, 15-35 parts of active soybean meal, 20-40 parts of cassava starch, 10-30 parts of walnut kernels, 1-5 parts of vitamin C, 0.1-2 parts of xylanase and 20-40 parts of sugarcane juice. According to the compound flour processing agent, the stability of dough in the production process can be effectively improved, namely that the machine stirring resistance of the dough, the stability of the dough in a fermentation process and the like are improved; secondly, the in-furnace expansibility, mainly embodying in the volume of bread, of the dough is improved, and the uniformity of internal tissues of the bread is improved; and the long-term flexibility of the bread is maintained, namely that the anti-aging action and the like of the starch are delayed.

Description

technical field [0001] The invention relates to the technical field of flour treatment agents, in particular to a compound flour treatment agent. Background technique [0002] Flour treatment agent is a kind of food additive to whiten flour and improve the quality of bakery products. The benzoyl peroxide, potassium bromate and azamide, which are licensed in my country, all have a certain oxidative bleaching effect, which can whiten flour. And they also have a certain ripening effect. It can also inhibit the action of proteolytic enzymes in wheat flour to avoid protein decomposition, so as to enhance the elasticity, extensibility, and gas retention of dough, improve the texture of dough, and improve the quality of baked products. [0003] The existing flour treatment agent has no obvious improvement effect on flour, and is prone to instability. Its treatment effect on flour cannot be guaranteed, and it cannot maintain the softness of bread for a long time. Therefore, we propo...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/22A21D2/18A21D2/30
CPCA21D2/36A21D2/181A21D2/22A21D2/30A21D2/366
Inventor 赵兰清
Owner ANHUI DANYAN FOOD
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