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Bread improver, whole wheat bread and preparation method of whole wheat bread

A technology of bread improver and whole-wheat bread, applied in the food field, can solve the problem of excessive additive components, and achieve the effect of improving antioxidant capacity, adding moisture and elasticity, and having good taste.

Pending Publication Date: 2022-01-11
多麦(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

What is even more worrying is that some additive ingredients exceed the standard, and even use prohibited additives

Method used

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  • Bread improver, whole wheat bread and preparation method of whole wheat bread
  • Bread improver, whole wheat bread and preparation method of whole wheat bread
  • Bread improver, whole wheat bread and preparation method of whole wheat bread

Examples

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Comparison scheme
Effect test

preparation example Construction

[0065] Preparation example of bread improver

[0066] Preparation Examples 1-3 disclose a bread improver prepared by uniformly mixing an emulsifier, an enzyme preparation and an antioxidant. The specific input amount (g) is shown in Table 1.

[0067] Table 1

[0068]

preparation example 4

[0070] The difference from Preparation Example 2 is that the antioxidant is compounded from 2.25g of black tea powder, 3.4g of oolong tea powder and 0.33g of bamboo leaf antioxidant.

preparation example 5

[0072] The difference from Preparation Example 2 is that the antioxidant is compounded from 0.84g of black tea powder, 4.56g of oolong tea powder and 0.51g of bamboo leaf antioxidant.

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Abstract

The invention relates to the field of food, and particularly discloses a bread improver, whole-wheat bread and a preparation method of the whole-wheat bread. The bread improver comprises 10-30 parts of an emulsifier; 1.0 to 3.0 parts of an enzyme preparation; 0.1 to 0.3 part of an antioxidant; the emulsifying agent is prepared by mixing maltitol, sorbitol and soluble soybean polysaccharide according to the mass ratio of 1: (0.15 to 0.3): (0.05 to 0.2); the enzyme preparation is prepared by mixing hemicellulase, lipase and TG enzyme in a mass ratio of 1: (0.2-0.5): (0.1-0.3); the mass ratio of the bread improver to the whole wheat flour is 1: (5-20). The whole wheat bread comprises whole wheat flour, water, milk, cream, a bread improver, a nutritional composition, seasonings, a humectant and yeast. The whole wheat bread prepared by the invention has natural light brown color, good taste and high elasticity and flexibility, and has wide market prospects.

Description

technical field [0001] The application relates to the field of food, more specifically, it relates to a bread improver, whole-wheat bread and a preparation method of whole-wheat bread. Background technique [0002] Whole-wheat bread refers to bread made with whole-wheat flour without removing the outer bran and germ. It is different from ordinary bread made with refined white flour. It is black in color, thick in quality, and bran is visible to the naked eye. The bran part is rich in B Vitamins, protein and dietary fiber, but the texture is rough and the taste is not good. [0003] To improve the taste of whole wheat bread, bread improvers are usually added. Bread improvers are generally compound food additives composed of emulsifiers, antioxidants and enzyme preparations. When used in bread making, they can promote bread softness, increase bread baking elasticity, and effectively delay bread aging. [0004] Potassium bromate was commonly used in previous bread improvers, ...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D2/18A21D2/34A21D2/36A21D8/02A21D8/06
CPCA21D8/042A21D2/181A21D2/18A21D2/36A21D2/34A21D8/02A21D8/06
Inventor 邱艺超洪庆年
Owner 多麦(福建)食品有限公司
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