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Bread improver, its preparation method and bread containing it

A bread improver and bread technology, which is applied in the fields of dough preparation, dough treatment, pre-baked dough treatment, etc., can solve the problems of unreasonable formula and inability to effectively improve the water absorption of dough.

Active Publication Date: 2021-11-09
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Bread improver, its preparation method and bread containing it
  • Bread improver, its preparation method and bread containing it
  • Bread improver, its preparation method and bread containing it

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A bread improving agent, which comprises the following raw material components in parts by weight: 20 parts of monoglyceride, 10 parts of diacetyl tartrate monoglyceride, 0.4 part of lipase, 0.12 part of pectinase, 0.06 parts of ascorbic acid and 10 parts of gluten.

Embodiment 2

[0032] A bread improving agent, which comprises the following raw material components in parts by weight: 50 parts of monoglyceride, 3 parts of diacetyl tartrate monoglyceride, 0.8 part of lipase, 0.07 part of pectinase, 0.10 parts of ascorbic acid and 25 parts of gluten.

Embodiment 3

[0034] A bread improving agent, which comprises the following raw material components in parts by weight: 35 parts of monoglyceride, 5 parts of diacetyl tartrate monoglyceride, 0.1 part of lipase, 0.03 part of pectinase, 0.02 parts of ascorbic acid and 45 parts of gluten.

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Abstract

The present application discloses a bread improving agent, which comprises the following raw material components in parts by weight: 20-65 parts of monoglyceride, 3-12 parts of diacetyl tartrate monoglyceride, 0.1-0.8 parts of Lipase, 0.03-0.12 parts of pectinase, 0.02-0.15 parts of ascorbic acid, 10-45 parts of gluten. The preparation method of the bread improver is as follows: taking raw materials in proportion, mixing, weighing and subpackaging to obtain the finished bread improver. The present application also provides bread using the bread improver. The application solves the technical problem that the existing bread improving agent cannot effectively improve the water absorption, stability, extensibility, air holding property and aging rate of bread products caused by the unreasonable formula of the existing bread improver.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/064A21D2/36A21D2/16A21D2/22A21D2/26A21D8/04
CPCA21D2/16A21D2/22A21D2/265A21D2/36A21D2/366A21D8/042A21D13/064
Inventor 段盛林王玺文剑苑鹏刘士伟刘亚旭马芙俊韩晓峰柳嘉夏凯崔立柱
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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