Frozen sweet bread with low acrylamide content and preparation method of frozen sweet bread

A technology of acrylamide and frozen dough, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., and can solve the problems of easy formation of acrylamide

Active Publication Date: 2019-12-24
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its high-sugar and high-starch composition,

Method used

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  • Frozen sweet bread with low acrylamide content and preparation method of frozen sweet bread
  • Frozen sweet bread with low acrylamide content and preparation method of frozen sweet bread
  • Frozen sweet bread with low acrylamide content and preparation method of frozen sweet bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This embodiment provides a frozen sweet bread with low acrylamide content and its preparation process.

[0053] Low acrylamide frozen sweet bread ingredients consist of:

[0054] 45 parts by weight of special powder for frozen dough, 20 parts by weight of water, 6 parts by weight of Xiaohei medicine extract, 3 parts by weight of yeast, 3 parts by weight of lactic acid, 2 parts by weight of whole milk powder, 2 parts by weight of butter, 2 parts by weight of ghee, whole 8 parts by weight of egg liquid, 0.5 part by weight of salt, 1 part by weight of frozen dough improver, 5 parts by weight of white sugar, 2 parts by weight of honey, and 0.5 part by weight of citric acid.

[0055] The preparation method of the little black medicine extract comprises the steps:

[0056] Soak 4 parts by weight of the impurity-removed, washed and pulverized small black medicine in 0.5% L-arginine aqueous solution for 1 hour, filter the residue until the granular small black medicine has a p...

Embodiment 2

[0060] The difference from Example 1 is that there are 7 parts by weight of Xiao Hei Yao extract, 4 parts by weight of lactic acid, and 0.6 parts by weight of citric acid.

[0061] Get the Frozen Sweet Bread S2.

Embodiment 3

[0063] The difference from Example 1 is that there are 8 parts by weight of Xiao Hei Yao extract, 5 parts by weight of lactic acid, and 0.7 parts by weight of citric acid.

[0064] Get the Frozen Sweet Bread S3.

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PUM

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Abstract

The invention discloses a frozen sweet bread with low acrylamide content and a preparation method of the frozen sweet bread. The frozen sweet bread with the low acrylamide content is prepared from theraw material compositions of special powder for frozen dough, water, extract of szechwan-yunnan sanicle root, yeast, lactic acid, whole milk powder, butter, ghee, whole egg liquid, salt, frozen doughimprover, sugar, and citric acid; and the extract of the szechwan-yunnan sanicle root is obtained after the szechwan-yunnan sanicle root is extracted. According to the frozen sweet bread with the lowacrylamide content and the preparation method of the frozen sweet bread, by jointly adding extracted active substances of the szechwan-yunnan sanicle root, the citric acid, the lactic acid, and water-soluble vitamin B group, the Maillard reaction accompanying the bread baking process is inhibited to prevent the synthesis of shiff bases, thus the formation of the acrylamide in the system is further inhibited, the produced acrylamide can be decomposed through light irradiation treatment of the baked finished bread, small molecular substances are generated, and the content of the acrylamide in the baked food is further deceased.

Description

technical field [0001] The invention belongs to the field of baked food processing, and more specifically relates to a frozen sweet bread with low acrylamide content and a preparation method thereof. Background technique [0002] Acrylamide, commonly known as C poison, is mainly a chemical pollutant formed by the Maillard reaction pathway of asparagine and reducing sugar during the heating process of starch-rich foods. It is a recognized neurotoxin and potential carcinogen . Acrylamide will be formed after food is fried, baked, or baked at high temperature, especially breakfast cereals, toast and other foods with high starch content. In view of the potential hazards of acrylamide in food to human health, how to take reasonable measures to reduce the content of acrylamide in food has gradually become a concern in the field of baked goods. [0003] At present, at home and abroad, the content of acrylamide is mainly reduced by inhibiting the formation of acrylamide in food pr...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/14A21D2/28A21D2/24
CPCA21D2/14A21D2/145A21D2/366A21D13/06
Inventor 付阳唐梦琦王学东陈挚胡先勤宋劲松刘艺璇
Owner WUHAN POLYTECHNIC UNIVERSITY
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