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Modified starch for baking dough

A technology for modified starch and pastry, applied in the field of starch processing, can solve the problems of difficulty in forming dough, sticky dough, no elasticity, etc., and achieve the effects of strong water retention, increased freshness and good volume of finished products.

Inactive Publication Date: 2019-10-29
诸城兴贸玉米开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pre-gelatinized starch is widely used in pastry foods, such as biscuits, steamed buns, bread, cakes, etc., but the dough is still relatively soft after adding pre-gelatinized starch, and it is difficult to form the dough. The dough will not maintain a spherical shape when the stirring is stopped. It will collapse quickly, and the dough will be very sticky, or even mushy. The bread made in this way will have large internal pores, hard bread, no elasticity, and the surface of the bread will be flat or collapse. A good dough shape should be full hemispherical

Method used

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  • Modified starch for baking dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A modified starch for baked pastries, comprising the following steps:

[0020] Step 1. Mix tapioca starch with water and stir evenly. The mass ratio of starch to water is 2:3. Add hydrogen peroxide and stir for 30 minutes;

[0021] Step 2, dilute caustic soda to adjust the pH to 12, keep warm at 40°C, add propylene oxide, and react for 48 hours;

[0022] Step 3, raise the temperature to 45°C, add dilute acid to adjust the pH to 10.5, then add sodium trimetaphosphate, and react for 3 hours;

[0023] Step 4: Add dilute acid to adjust the pH to 5.7, swirl washing, dehydration and drying, and fully mix with pregelatinized starch at a ratio of 9:1 before packaging.

[0024] In addition, the pregelatinized starch in step 4 is prepared by the following steps:

[0025] ①Control the quality of raw materials: select fresh potatoes with a protein content of 1.5%-1.8% and an ash content of 0.3%-0.4%;

[0026] ② Add deionized water to the potato raw materials, and mix lactic acid...

Embodiment 2

[0028] Embodiment 2 Experimental comparison

[0029] Ingredients 1 (contains modified starch for baked pastries in Example 1):

[0030] 200 parts of water

[0031] 50 parts of egg liquid

[0032] 55 parts fine sugar

[0033] 200 parts of high-gluten flour

[0034] 20 parts of modified starch for the above baked pastries

[0035] 4 parts salt

[0036] 4 parts yeast

[0037] 30 parts of butter

[0038] Production Method:

[0039] ①Put the liquid (water, eggs) into the bread bucket first, stir well, then add salt and sugar, then add high-gluten flour and modified starch for baking pastries of the present invention, poke a small hole in the flour and put yeast, and knead the dough for 15 minutes .

[0040] ②After kneading the dough, add softened butter and ferment at 28°C for 2 hours.

[0041] ③ After the dough is fermented, it is sent to the bread machine to be processed into bread.

[0042] Ingredients 2 (excluding modified starch and other pregelatinized starches for...

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Abstract

The invention discloses a modified starch for baking dough. A method comprises the following steps that 1, tapioca starch is mixed with water and stirred uniformly, the mass ratio of the starch to thewater is 2:3, and hydrogen peroxide is added and stirred for 30 minutes; 2, diluted caustic soda is subjected to pH adjustment and heat preservation, and epoxypropane is added for reaction for 36 to48 hours; 3, temperature is raised, pH is adjusted by adding diluted acid, and then sodium trimetaphosphate is added for reaction for 2 to 3 hours; 4, pH is adjusted by adding the diluted acid, rotational flow washing is conducted, after dewatering and drying, thorough mixing with pregelatinized starch is conducted according to 9:1, and then packaging is conducted. The modified starch for baking dough can be used for food production of the elderly and infants, gluten in flour can be replaced, water-retaining property is high, the modified starch for baking dough can be used for improving quality of baked food, stability is good, and the product stability period can be prolonged.

Description

technical field [0001] The invention relates to the technical field of starch processing, in particular to a modified starch for baked pastries. Background technique [0002] Pregelatinized starch is a kind of modified starch with simple processing and wide application. When it is used, it only needs to be made into paste with cold water, which avoids the trouble of heating and gelatinizing. Widely used in medicine, food, cosmetics, feed, oil drilling, metal casting, textile, paper and many other industries. Pregelatinized starch is physically denatured and belongs to food raw materials; modified starch usually refers to chemical denaturation, which is commonly referred to as denatured starch, which is chemical denaturation and belongs to food additives. All kinds of raw starches that have been physically or chemically treated to change their properties or functions are collectively called modified starches or modified starches. Pregelatinized starch is a kind of modified s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/14C08B30/18C08B31/08
CPCA21D2/186A21D2/145C08B31/08C08B30/18
Inventor 卞希良干福良邱洪伟夏凤清邱立忠
Owner 诸城兴贸玉米开发有限公司
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