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Method for improving quality of dough and bread by adding pectin

A technology of pectin and dough, which is applied in dough processing, baked food, baking, etc., can solve the problems of limited effect of dough and bread modification, and achieve good application effect

Inactive Publication Date: 2018-11-16
趣园食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved in the present invention is to overcome the defect that pectin has limited effect on dough and bread modification in the prior art, and provide a method for improving the quality of dough and bread by adding pectin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Pectin is mixed with water first and then added

[0014] Get degree of esterification 20%, the low-ester pectin of molecular weight 300kDa, the mass ratio with high-gluten flour (13% of protein content) is 0.5:100; The mass ratio of calcium chloride and pectin is 1:100; The glue is fully dissolved in water, and the calcium chloride is fully mixed with the flour; then the water in which the pectin has been dissolved is mixed with the flour mixed with calcium chloride and other auxiliary ingredients to make dough. The water absorption of the dough is 67.20%. The maximum tensile resistance is 524BU, and the dough fermentation height is 8.06cm. The dough was cut, shaped, fermented, baked and made into bread. The specific volume of the bread was 5.510mL / g, and the hardness was 158.2g. After 10 days of storage, the bread hardness was 1208.9g.

Embodiment 2

[0015] Embodiment two pectin is first mixed with water and added after dissolving

[0016] Get 35% degree of esterification, the low-ester pectin of molecular weight 650kDa, the mass ratio with high-gluten flour (13% protein content) is 1.0:100, the mass ratio of water and flour is 5:9; Calcium chloride and pectin The mass ratio is 5:100; first fully dissolve pectin in water, and fully mix calcium chloride and flour; then mix the water in which pectin is dissolved with flour mixed with calcium chloride and other auxiliary ingredients Make the dough, the water absorption of the dough is 76.50%, the maximum tensile resistance of the dough is 558BU, and the fermentation height of the dough is 8.53cm. The dough was cut, shaped, fermented, baked and made into bread. The specific volume of the bread was 5.874mL / g, and the hardness was 149.4g. After 10 days of storage, the bread hardness was 1134.4g.

Embodiment 3

[0017] Embodiment three pectin is first mixed with water and added after dissolving

[0018] Get degree of esterification 40%, the low-ester pectin of molecular weight 100kDa, the mass ratio with high-gluten flour (13% protein content) is 0.8:100, the mass ratio of water and flour is 5:9; Calcium chloride and pectin The mass ratio is 5:100; first fully dissolve pectin in water, and fully mix calcium chloride and flour; then mix the water in which pectin is dissolved with flour mixed with calcium chloride and other auxiliary ingredients Make the dough, the water absorption of the dough is 65.50%, the maximum tensile resistance of the dough is 518BU, and the fermentation height of the dough is 8.35cm. The dough was cut, shaped, fermented, baked and made into bread. The specific volume of the bread was 5.674mL / g, and the hardness was 159.4g. After 10 days of storage, the bread hardness was 1244.6g.

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Abstract

The invention discloses a method for improving the quality of dough and bread by adding pectin. The pectin is mixed with water and then mixed with flour and other ingredients, low-ester pectin achieves network structure strengthening under the coordination of Ca2+ in calcium chloride, the gluten network is synergistically enhanced, the water retaining and gluten enhancing effects of hydrophilic colloid are achieved, and when the addition amount is same, a better application effect is obtained. Meanwhile, pectin is the hydrophilic colloid which is natural and free of odor, the flavor of products is not affected. The water absorption amount, maximum tensile resistance and fermentation height of dough can be improved by about 15-30%, the bread is obtained by baking the prepared dough, the bread specific volume is improved by 10-15%, the hardness can be decreased by 10-15%, and the hardness can be reduced by 10-15% after the bread is preserved for 10 days. Compared with an existing methodin which the same amount of pectin is directly added in the dough in the powder form, the property of the dough prepared by the method can be improved obviously.

Description

technical field [0001] The invention discloses a method for improving the quality of dough and bread by adding pectin, which belongs to the baking food processing technology, and particularly relates to improving the network structure of baked dough and improving the quality of bread by water-soluble dietary fiber pectin. Background technique [0002] Pectin is a natural and safe polysaccharide, which is used as a hydrophilic colloid in food processing, generally to thicken, gel and stabilize. The structure of natural pectin generally includes three components, that is, the homogalacturonic acid region (HG region) formed by galacturonic acid (GalA) connected by β (1,4) glycosidic bonds; rhamnose and Rhamnogalacturonic acid region I (RG-I region) composed of alternating galacturonic acid and rhamnogalacturonic acid composed of galactose, rhamnose, xylose, mannose and other monosaccharides linked by different glycosidic bonds Lacturonic acid domain II (RG-II domain). In part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/18
CPCA21D2/181A21D13/00
Inventor 麦兆峰谭耀强王娟
Owner 趣园食品股份有限公司
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