Biological enzyme-improved double-cooked toast and preparation process thereof

A production process and bio-enzyme technology, applied in food science, dough processing, pre-baked dough processing, etc., can solve problems such as easy aging, and achieve the effect of improving flavor, simple ingredient information, good taste and experience

Active Publication Date: 2020-10-13
武汉市仟吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that toast is easy to age without using emulsifiers in the production, the application provides a double-cooked toast improved by biological enzymes and its production process

Method used

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  • Biological enzyme-improved double-cooked toast and preparation process thereof
  • Biological enzyme-improved double-cooked toast and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] It is a kind of double-cooked toast improved by biological enzyme disclosed in this application, which is processed from the components shown in Table 1 in parts by weight.

[0060] The application also discloses a process for making double-cooked toast improved by biological enzymes, which includes the following steps:

[0061] A. Hot noodle processing;

[0062] a1: Pour water with a pH of 6.8 and a hardness of less than 80 into a steam jacketed pot, heat it to 85°C, and add wheat flour and maltose amylase for stirring; the stirring process is divided into two stirrings, the first stirring is without adding wheat flour After putting in, keep stirring at a speed of 20r / s within 60s. After the first stirring is completed, increase the rotating speed to 30r / s for the second stirring, and continue stirring for 40s. After the stirring is completed, the temperature of the mixture in the stirring pot is measured to drop to 64 ℃.

[0063] a2: Pack and heat-seal the material ...

Embodiment 2-3

[0076] The difference from Example 1 is that the parts by weight of each component for making the double-cooked toast improved with biological enzymes are different, see Table 1 for details.

Embodiment 4

[0078] The difference between this example and Example 2 is that no maltogenic amylase is added in making hot noodles.

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PUM

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Abstract

The invention discloses biological enzyme-improved double-cooked toast and a preparation process thereof, belongs to the technical field of bread food preparation, and solves the problem that toast iseasy to age when an emulsifier is not used. The technical key points are as follows: the biological enzyme-improved double-cooked toast is prepared from the following components in parts by weight: dough made with boiling water: 950 to 1100 parts of wheat flour and 950 to 1100 parts of water; seed dough: 5500 to 6500 parts of wheat flour, 110 to 130 parts of yeast, 3400 to 3800 parts of water, 0.18 to 0.24 part of an enzyme preparation group and 0.085 to 0.12 part of vitamin C; and main dough: 2500 to 3500 parts of wheat flour, 57 to 63 parts of yeast, 900 to 1100 parts of white granulated sugar, 550 to 650 parts of butter, 130 to 150 parts of a edible salt and 2050 to 2350 parts of water. According to the scheme, the change rate of various texture data of the prepared double-cooked toastis effectively reduced, so that the change amplitudes of hardness, elasticity, chewiness and resilience of the double-cooked toast within the same time are effectively reduced, and the double-cookedtoast has relatively good ageing resistance.

Description

technical field [0001] This application relates to the technical field of bread food production, in particular to a double-cooked toast improved by biological enzymes and its production process. Background technique [0002] With the development of the economy, people are paying more and more attention to whether the food is green and healthy in their lives, especially for additives. For example, the emulsifier added in the toast product will be identified in the product ingredient information table, making it compatible with Nowadays, there are certain conflicts in the concept of consumption choices of most consumers, which is not conducive to the majority of consumers to make purchases. However, due to the use of wheat flour containing emulsifiers for toast production, emulsifiers can improve the aging of toast products, so that if no emulsifiers are added, there will be quality problems in toast products, and then to address this contradiction. , the inventor thinks that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/22A21D8/02A21D8/04A21D8/06
CPCA21D13/80A21D2/22A21D8/042A21D8/06A21D8/02A21D8/047Y02A40/90
Inventor 陆伟陈挚杜明舒文娉
Owner 武汉市仟吉食品有限公司
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