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Whole wheat flour bread improver with good water retention effect

A technology of bread improver and whole wheat flour, which is applied in the directions of dough preparation, dough treatment, pre-baking dough treatment, etc., can solve the problems of poor water retention performance of whole wheat flour bread, and achieves good water retention effect, enhanced physiological activity, and high water retention capacity. Effect

Pending Publication Date: 2021-02-23
安徽省宏伟制粉有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing whole-wheat flour bread has poor water-retention performance, so the present invention proposes a whole-wheat flour bread improver with good water-retention effect

Method used

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  • Whole wheat flour bread improver with good water retention effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A whole wheat flour bread improver with good water retention effect proposed by the present invention comprises the following raw materials in parts by weight: 3.5 parts of bean dregs, 0.1 part of Streptococcus thermophilus, 3.5 parts of grape pomace, 0.1 part of Lactobacillus bulgaricus, and 0.2 part of emulsifier , 0.1 part of thickener, 1.5 parts of carrageenan, 0.1 part of guar gum, and 0.5 part of β-glucan.

[0018] A kind of preparation method of whole-wheat flour bread improver with good water retention effect proposed by the present invention comprises the following method for preparing whole-wheat flour bread improver: 3.5 parts of bean dregs, 1.5 parts of carrageenan, 0.1 part of guar gum and 0.5 parts of β-glucan are mixed evenly and then mixed with 0.1 part of Streptococcus thermophilus, 3.5 parts of grape skin marc, 0.1 part of Lactobacillus bulgaricus, 0.1 part of thickener and 0.2 part of emulsifier, Get a whole wheat flour bread improver.

Embodiment 2

[0020] A whole wheat flour bread improver with good water retention effect proposed by the present invention comprises the following raw materials in parts by weight: 5.0 parts of bean dregs, 0.15 parts of Streptococcus thermophilus, 5.0 parts of grape pomace, 0.15 parts of Lactobacillus bulgaricus, and 0.3 parts of emulsifier , 0.15 parts of thickener, 2.0 parts of carrageenan, 0.15 parts of guar gum, and 1.0 part of β-glucan.

[0021] A kind of preparation method of whole-wheat flour bread improver with good water retention effect proposed by the present invention comprises the following method for preparing whole-wheat flour bread improver: 5.0 parts of bean dregs, 2 parts of carrageenan, 0.15 parts of guar gum and 1.0 part of β-glucan is mixed evenly with 0.15 part of Streptococcus thermophilus, 5.0 part of grape pomace, 0.15 part of Lactobacillus bulgaricus, 0.15 part of thickener and 0.3 part of emulsifier, Get a whole wheat flour bread improver.

Embodiment 3

[0023] A whole wheat flour bread improver with good water retention effect proposed by the present invention comprises the following raw materials in parts by weight: 6.5 parts of bean dregs, 0.2 parts of Streptococcus thermophilus, 6.5 parts of grape pomace, 0.2 parts of Lactobacillus bulgaricus, and 0.4 parts of emulsifier , 0.2 parts of thickener, 2.5 parts of carrageenan, 0.2 parts of guar gum, and 1.5 parts of β-glucan.

[0024] A kind of preparation method of whole-wheat flour bread improver with good water retention effect proposed by the present invention comprises the following method for preparing whole-wheat flour bread improver: 6.5 parts of bean dregs, 2.5 parts of carrageenan, 0.2 part of guar gum and 1.5 parts of β-glucan are mixed evenly with 0.2 parts of Streptococcus thermophilus, 6.5 parts of grape pomace, 0.2 parts of Lactobacillus bulgaricus, 0.2 parts of thickener and 0.4 parts of emulsifier, Get a whole wheat flour bread improver.

[0025] Three example...

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Abstract

The invention discloses a whole wheat flour bread improver with good water retention effect, and belongs to the technical field of food improvers. The improver comprises the following raw materials inparts by weight: 3.5-6.5 parts of bean dregs, 0.1-0.2 part of streptococcus thermophilus, 3.5-6.5 parts of grape skin pomace, 0.1-0.2 part of lactobacillus bulgaricus, 0.1-0.2 part of a thickener, 1.5-2.5 parts of carrageenan, 0.1-0.2 part of guar gum and 0.5-1.5 parts of beta-glucan. According to the improver, the bean dregs are used as raw materials, so that prepared dietary fiber powder has special fragrance, does not have original beany flavor and bitter taste of the bean dregs, is high in water retention capacity and strong in water absorption, is not prone to moisture loss in the processing process, and is obviously enhanced in physiological activity; and the grape skin pomace is used as raw materials, dietary fiber in the grape skin pomace are activated by adopting a streptococcusthermophilus and lactobacillus bulgaricus mixed fermentation technology, so that whole wheat flour bread prepared by the improver is very good in water retention effect and the improver is suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field of food improvers, in particular to a whole wheat flour bread improver with good water retention effect. Background technique [0002] Bread is a very convenient and popular food. However, during the storage of bread, aging will occur, manifested as loss of luster on the skin, loss of moisture, hardening and slag, etc., reducing the taste and even deterioration, resulting in greater waste. β-glucan is a water-soluble dietary fiber with food processing properties such as gelling, thickening, and water retention. It can effectively delay the aging of starch, improve the texture of products, and increase nutritional and health functions. [0003] The existing whole-wheat flour bread has poor water-retention performance, so the present invention proposes a whole-wheat flour bread improver with good water-retention effect. Contents of the invention [0004] The purpose of the present invention is to solve the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/18A21D2/16A21D2/08A21D8/04
CPCA21D2/362A21D2/36A21D2/183A21D2/181A21D2/186A21D2/16A21D2/08A21D8/045A23V2400/123A23V2400/249
Inventor 边宏达
Owner 安徽省宏伟制粉有限责任公司