Bread improver, preparation method thereof and bread containing bread improver

Abstract

The present application discloses a bread improver. The bread improver comprises the following raw material components in parts by weight: 20-65 parts of monoglyceride, 3-12 parts of diacetyl tartaricacid esters of monoglycerides, 0.1-0.8 part of lipase, 0.03-0.12 part of pectinase, 0.02-0.15 part of ascorbic acid and 10-45 parts of wheat gluten. A preparation method of the bread improver is as follows: raw material weighing in ratios, mixing, weighing, sub-packaging and acquisition of the finished product of the bread improver. The present application also provides bread using the bread improver. The present application solves technical problems that the existing bread improver formulas are unreasonable, thus dough water absorption, stability, ductility, gas-holding capacity and bread product aging rate cannot be effectively improved.

Description

technical field [0001] The application relates to the field of food, in particular, to a bread improver, a preparation method thereof and bread containing the same. Background technique [0002] With the improvement of people's living standards and the continuous improvement of dietary structure, people are more and more fond of eating bread. High-quality bread should be safe to eat, soft and delicious, nutritious, easy to digest, and easy to carry. To produce high-quality bread, the quality indicators of the final dough must meet the following requirements: the water absorption of the flour is about 60%, the stability time of the dough is 10-12min, the softening degree is less than 50Bu, and the tensile resistance of the dough is 600-700Bu , The ratio of tensile resistance to extensibility is 3-5, and the energy value of the dough is 120-180cm 2 . Dough without bread improver has the following disadvantages: poor ductility of dough, easy to break, large expansion resistan...

AI Technical Summary

Problems solved by technology

[0004] The main purpose of this application is to provide a bread improver with a reasonable formula, a preparation method of the bread improver and bread using the bread improver, to solve the problem of not being able to effectively improve dough water absorption due to the unreasonable formula of the existing bread improver Technical issues of resistance, stability, extensibility, gas retention and aging rate of bread products

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