Premixing powder of soft and European-style bread and soft and European-style bread made by application thereof

A technology for soft European bread and ready-mixed powder, applied in the field of ready-mixed powder, can solve the problems of soft European bread with poor water-holding capacity, toughness and elasticity, poor taste, weak taste and flavor, weak water absorption and softness, and the like. Achieve the effect of improving anti-aging performance, improving fineness, softness and elasticity

Inactive Publication Date: 2017-08-18
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soft European bread premix is ​​a raw material used in baked food. The current soft European bread premix has weak water absorption and softness, and no bread improvers such as gluten, modified starch, and enzyme preparations are added. The obtained soft European bread has poor water retention capacity, toughness and elasticity, and the texture of the bread is rough, not delicate and soft enough, and the anti-aging performance is insufficient
[0003] At the same time, most of the existing methods for making soft European bread adopt simple fermentation, so that the soft European bread texture is slightly rough, and the taste and flavor are not strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] A soft European bread premix, the soft European bread premix comprises the following raw materials in parts by weight:

[0074] 60 servings of high-gluten wheat flour

[0075] Modified starch 10 parts

[0076] White sugar 5 parts

[0077] 2 parts gluten

[0078] 1 part table salt

[0079] Soy protein powder 0.1 parts

[0080] Vitamin C 0.01 parts

[0081] Calcium carbonate 0.01 parts

[0082] Emulsifier 0.01 parts

[0083] Preservative 0.05 parts

[0084] Enzyme preparation 0.01 parts.

[0085] The emulsifier is a mixture of glyceryl monostearate and sodium stearoyl lactylate in a weight ratio of 0.5:0.5; the preservative is embedded dehydroacetic acid.

[0086] The enzyme preparation includes the following raw materials in parts by weight:

[0087] Xylanase 0.001 parts

[0088] Lipase 0.002 parts

[0089] Glucose oxidase 0.004 parts

[0090] Alpha-amylase 0.003 part.

[0091] The invention discloses a method for preparing soft European bread premix powder...

Embodiment 2

[0098] A soft European bread premix, the soft European bread premix comprises the following raw materials in parts by weight:

[0099] 65 servings of high-gluten wheat flour

[0100] Modified starch 12 parts

[0101] 8 parts white sugar

[0102] 4 parts gluten

[0103] 1.5 parts of table salt

[0104] 1 part soy protein powder

[0105] Vitamin C 0.12 parts

[0106] Calcium carbonate 0.1 parts

[0107] Emulsifier 0.5 parts

[0108] Preservative 0.08 parts

[0109] Enzyme preparation 0.1 parts.

[0110] The emulsifier is a mixture of glyceryl monostearate and sodium stearoyl lactylate in a weight ratio of 0.8:0.4; the preservative is embedded dehydroacetic acid.

[0111] The enzyme preparation includes the following raw materials in parts by weight:

[0112] Xylanase 0.01 parts

[0113] Lipase 0.05 parts

[0114] Glucose oxidase 0.02 parts

[0115] Alpha-amylase 0.02 part.

[0116] The invention discloses a method for preparing soft European bread premix powder. Th...

Embodiment 3

[0123] A soft European bread premix, the soft European bread premix comprises the following raw materials in parts by weight:

[0124] 70 servings of high-gluten wheat flour

[0125] Modified starch 15 parts

[0126] 10 parts white sugar

[0127] 6 parts gluten

[0128] Salt 2 parts

[0129] 3 parts soy protein powder

[0130] Vitamin C 0.25 parts

[0131] Calcium carbonate 0.3 parts

[0132] Emulsifier 1.2 parts

[0133] Preservative 0.1 part

[0134] Enzyme preparation 0.25 parts.

[0135] The emulsifier is a mixture of glyceryl monostearate and sodium stearoyl lactylate at a weight ratio of 1.0:0.3; the preservative is embedded dehydroacetic acid.

[0136] The enzyme preparation includes the following raw materials in parts by weight:

[0137] Xylanase 0.1 parts

[0138] Lipase 0.05 parts

[0139] Glucose oxidase 0.05 parts

[0140] Alpha-amylase 0.05 parts.

[0141] The invention discloses a method for preparing soft European bread premix powder. The above ra...

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PUM

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Abstract

The invention relates to the technical field of premixing powder, in particular to premixing powder of soft and European-style bread and soft and European-style bread made by application thereof. The premixing powder of soft and European-style bread comprises the raw material, parts by weight, including high gluten wheat flour, modified starch, granulated sugar, gluten, salt, soy protein powder, vitamin C, calcium carbonate, emulsifier, preservatives and enzyme preparations. The premixing powder of soft and European-style bread and the soft and European-style bread made by application thereof have the following beneficial effects: by utilizing vital gluten, the content of proteins of flour is increased so that the bread is more resilient; by utilizing modified starches, flexibility and water retention of the bread are improved so that the bread keeps full; by use of enzyme preparations, the bread structure is softer and more dedicate so that ageing resistance of the bread is increased; by utilizing preservatives produced from micro-encapsulation technology, the impact on dough recovery is little so that a storage period of the bread is prolonged.

Description

technical field [0001] The invention relates to the technical field of premixed powder, in particular to soft European bread premixed powder and soft European bread prepared by using the premixed powder. Background technique [0002] Soft European bread premix is ​​a raw material used in baked food. The current soft European bread premix has weak water absorption and softness, and no bread improvers such as gluten, modified starch, and enzyme preparations are added. The obtained soft European bread has poor water retention capacity, toughness and elastic taste, rough bread texture, not fine and soft enough, and insufficient anti-aging performance. [0003] Simultaneously, most of the existing methods for making soft European bread adopt simple fermentation, and then the texture of the soft European bread made is slightly rough, and the mouthfeel and flavor sense are not strong. Contents of the invention [0004] In order to overcome the shortcomings and deficiencies in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/26A21D2/18A21D2/36A21D8/06A21D13/00
CPCA21D10/005A21D2/186A21D2/265A21D2/36A21D8/06A21D13/00
Inventor 何贝谢敏华苏子良何松
Owner GUANGDONG GUANGYI TECH IND
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