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Composite quality improver for coarse cereal-sourced steamed bread and using method thereof

A quality improver, steamed bread technology, applied in the direction of food ingredients as a taste improver, application, food ingredients, etc., can solve the problems of small size, uneven surface, difficult nutrition and other problems of miscellaneous grain steamed bread, and achieve simple use method and good rheology Chemical characteristics, delicate taste effect

Inactive Publication Date: 2018-10-09
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, there is no compound quality improver for miscellaneous grain steamed bread. People have great expectations for solving the problems of miscellaneous grain steamed bread, such as small volume, small specific volume, rough taste, uneven surface, and difficult nutrition absorption by the human body.

Method used

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  • Composite quality improver for coarse cereal-sourced steamed bread and using method thereof
  • Composite quality improver for coarse cereal-sourced steamed bread and using method thereof
  • Composite quality improver for coarse cereal-sourced steamed bread and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The multigrain steamed bread composite quality improver includes the following raw materials in parts by weight: 0.06 parts of α-amylase, 0.2 parts of composite cellulase, 0.2 parts of xylanase, 0.01 part of azodicarbonamide (ADA), 0.01 part of azodicarbonamide (ADA), transglutaminase (TG) 0.1 part, wheat protein 3 parts, dietary fiber 1 part, sodium stearoyl lactylate 2 parts, calcium sulfate or ammonia 0.8 part, tapioca starch 84 parts.

[0034] The method of using the multigrain steamed bread compound quality improver includes:

[0035] S1: according to the quantity of producing miscellaneous grain steamed buns, take the required amount of miscellaneous grain powder, active dry yeast, white granulated sugar, drinking water and multigrain steamed bread compound quality improver of 0.6% by weight of miscellaneous grain powder;

[0036] S2: Put the active dry yeast in drinking water at 32°C in a weight ratio of 1:10 and rehydrate for 10 minutes to make a yeast emulsion....

Embodiment 2

[0044] The multigrain steamed bread composite quality improver includes the following raw materials in parts by weight: 0.15 parts of α-amylase, 0.8 parts of composite cellulase, 0.6 parts of xylanase, 0.05 parts of azodicarbonamide (ADA), transglutaminase (TG) 0.4 parts, wheat protein 8 parts, dietary fiber 4 parts, sodium stearoyl lactylate 5 parts, calcium sulfate or ammonia 1.4 parts, tapioca starch 92 parts.

[0045] The method of using the multigrain steamed bread compound quality improver includes:

[0046]S1: according to the quantity of producing miscellaneous grain steamed bread, take the required amount of miscellaneous grain powder, active dry yeast, white granulated sugar, drinking water and multigrain steamed bread composite quality improver of 1.2% by weight of miscellaneous grain powder;

[0047] S2: Put the active dry yeast in drinking water at 36°C in a ratio of 1:10 by weight and rehydrate for 15 minutes to make yeast emulsion.

[0048] S3: Pour multigrain ...

Embodiment 3

[0055] The multigrain steamed bread composite quality improver includes the following raw materials in parts by weight: 0.09 parts of α-amylase, 0.5 parts of composite cellulase, 0.4 parts of xylanase, 0.03 parts of azodicarbonamide (ADA), 0.03 parts of azodicarbonamide (ADA), transglutaminase (TG) 0.3 parts, wheat protein 5 parts, dietary fiber 2 parts, sodium stearoyl lactylate 3 parts, calcium sulfate or ammonia 1.1 parts, tapioca starch 88 parts.

[0056] The method of using the multigrain steamed bread compound quality improver includes:

[0057] S1: according to the quantity of producing miscellaneous grain steamed buns, take the required amount of miscellaneous grain powder, active dry yeast, white granulated sugar, drinking water and multigrain steamed bread compound quality improver of 0.9% by weight of miscellaneous grain powder;

[0058] S2: Put the active dry yeast in drinking water at 34°C at a ratio of 1:10 by weight and rehydrate for 12 minutes to make yeast emu...

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Abstract

The invention relates to a composite quality improver for coarse cereal-sourced steamed bread and a using method thereof. In order to solve the problems that the coarse cereal-sourced steamed bread issmall in volume, small in specific volume, rough in mouth feel and nonuniform in surface, nutrients thereof are not easily absorbed by a human body and the like, the invention develops the compositequality improver which effectively improves the quality of whole-coarse cereal steamed bread through organic and reasonable cooridaintion of a composite cellulase, glutamine transaminase, azodicarbonamide (ADA), an emulsifier, wheat protein and the like, the using method thereof and the coarse cereal-sourced steamed bread produced by using the composite quality improver for the coarse cereal-sourced steamed bread. The invention further finds that joint addition of the glutamine transaminase and the azodicarbonamide into the steamed bread better improves the specific volume, the aspect ratio, the outer shape and the mouth feel of the steamed bread than separate addition of any one into the steamed bread, and a very good effect of improving the outer shape and the mouth feel can be achievedthrough lower addition amount of the glutamine transaminase and the azodicarbonamide than the dosage of any separately added component.

Description

technical field [0001] The invention relates to the technical field of a compound quality improver for starch products, in particular to a compound quality improver for miscellaneous grains and steamed bread and its application method. Background technique [0002] As one of the traditional fermented staple foods of the people in northern my country, steamed buns have been eaten for thousands of years and have distinctive Chinese characteristics. Its production process is simple, and it is mainly made of flour, water and leavening agent. Since the process does not involve Maillard reaction, it will not reduce the nutritional value, and will not produce harmful substances such as acrylamide and furan. [0003] With the development of my country's economy and the improvement of people's living standards, the market needs steamed buns with rich varieties, unique flavors and high nutritional value to meet the different needs of different consumer groups. Due to the wide variety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/12A23L29/00
CPCA23L7/104A23L19/12A23L29/045A23V2002/00A23V2200/14A23V2250/5486A23V2250/5116A23V2250/1578A23V2250/5118A23V2250/106A23V2250/1614A23V2250/76
Inventor 康建平杨健张星灿钟雪婷任元元
Owner 四川东方主食产业技术研究院
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