Frozen bread dough containing composite antifreeze agent made from plant antifreeze proteins, preparation method of dough and method for preparing bread with optimized process

A technology of bread dough and antifreeze protein, applied in the field of food processing, can solve the problems of poor bread specific volume and sensory quality, poor stability of gluten network structure, low quantity of macromolecular protein, etc., to achieve large specific volume and excellent sensory quality , the effect of increasing the transmission rate

Inactive Publication Date: 2018-06-15
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of high yeast mortality rate, low quantity of macromolecular protein in gluten protei...

Method used

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  • Frozen bread dough containing composite antifreeze agent made from plant antifreeze proteins, preparation method of dough and method for preparing bread with optimized process
  • Frozen bread dough containing composite antifreeze agent made from plant antifreeze proteins, preparation method of dough and method for preparing bread with optimized process
  • Frozen bread dough containing composite antifreeze agent made from plant antifreeze proteins, preparation method of dough and method for preparing bread with optimized process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Prepare a kind of frozen bread dough containing plant antifreeze protein compound antifreeze agent, in terms of the total weight of this frozen bread dough, described frozen bread dough comprises the following components: bread flour 48wt%, sugar 11.58wt%, yeast 1.2 wt%, sodium chloride 0.4wt%, milk powder 1.64wt%, shortening 8.3wt%, fenugreek gum 0.15wt%, diacetate monoglyceride tartrate 0.19wt%, water 27.5wt%, glutamine transaminase 0.07wt% , 0.07wt% xylanase, 0.9wt% antifreeze protein powder of Polygonum versicolor leaves.

[0034] Wherein, the preparation method of antifreeze protein powder of Polygonum victoriae leaves comprises the following steps:

[0035] Soak the leaves of Polygonum victoriae in PBS buffer solution, centrifuge, collect the supernatant, and precipitate in saturated ammonium sulfate with a concentration of 40% to 90%, redissolve the precipitate in water, dialyze with water, and vacuum freeze-dry The antifreeze protein powder of Polygonum vermilion...

Embodiment 2

[0042] The difference with Example 1 is:

[0043] Based on the total weight of the frozen bread dough, the frozen bread dough comprises the following components: bread flour 49wt%, sugar 10.3wt%, yeast 1.3wt%, sodium chloride 0.6wt%, milk powder 2.12wt%, shortening 9.3wt% , 0.09wt% fenugreek gum, 0.09wt% tartrate monoglyceride diacetate, 24.5wt% water, 0.1wt% transglutaminase, 0.1wt% xylanase, and 2.5wt% antifreeze protein powder from Polygonum versicolor leaves. Frozen bread dough S2 is obtained, and bread S2-2 is obtained accordingly.

[0044] The power of ultrasonic assisted fermentation when preparing bread is 400W.

Embodiment 3

[0046] The difference with Example 1 is:

[0047] Based on the total weight of the frozen bread dough, the frozen bread dough comprises the following components: bread flour 48wt%, sugar 10.5wt%, yeast 1.3wt%, sodium chloride 0.52wt%, milk powder 1.8wt%, shortening 9.0wt% , 0.09wt% fenugreek gum, 0.09wt% tartrate monoglyceride diacetate, 25.5wt% water, 0.1wt% transglutaminase, 0.1wt% xylanase, and 3wt% antifreeze protein powder from Polygonum versicolor leaves. Frozen bread dough S3 is obtained, and bread S3-3 is obtained accordingly.

[0048] The power of ultrasonic assisted fermentation when preparing bread is 500W.

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Abstract

The invention discloses frozen bread dough containing a composite antifreeze agent made from plant antifreeze proteins, a preparation method of the dough, and a method for preparing bread with an optimized process. The frozen bread dough comprises the following components in parts by weight: 40-55% by weight of bread specialized bread powder, 10-12.5% by weight of sugar, 0.5-1.5% by weight of yeast, 0.4-0.8% by weight of sodium chloride, 1.5-3% by weight of milk powder, 5-10.5% by weight of shortening, 0.05-0.15% by weight of bottle gourd Pakistan rubber, 0.05-0.30% by weight of diacetytartaric esters of monoglycerides, 20-30% by weight of water, 0.05-0.1% by weight of glutamine transaminase, 0.05-0.1% by weight of xylanase, and 0.5-3% by weight of antifreeze protein powder made of polygonum viviparum leaves. The produced frozen bread dough is subjected to thawing, curing and baking so as to form bread which has the characteristics of large specific volume, a soft and tasty mouth feeland excellent organoleptic quality.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a frozen bread dough containing a plant antifreeze protein compound antifreeze agent, a preparation method thereof, and a method for making bread with an optimized process. Background technique [0002] The noodle industry usually uses chemically synthesized gluten-strengthening agents such as ADA to improve the network structure of gluten protein, but excessive consumption of ADA will cause certain harm to the human body. Studies have shown that long-term exposure to ADA in occupational groups can cause respiratory symptoms, dermatitis and asthma. ADA is used as an additive in flour products, and its metabolites in the human body contain two toxic substances, semicarbazide and ethyl carbamate. Among them, semicarbazide may be mutagenic and carcinogenic to the human body, and ethyl carbamate is very harmful. It may have a carcinogenic effect on the human body. For t...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D2/26A21D6/00A21D8/04
CPCA21D2/264A21D6/001A21D8/042A21D8/047A21D10/002
Inventor 王学东张兴灵胡先勤陈挚吕庆云王洋洋
Owner WUHAN POLYTECHNIC UNIVERSITY
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