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Bread crisping sauce premixed flour, crisping sauce and preparation method of crisping sauce

A premixed powder and bread technology, which is applied in the field of food processing, can solve problems such as insufficient extensibility of sauce, fuzzy texture of bread, unclear layers, etc., and achieve the effect of avoiding the increase of acid value, low processing cost and rich taste

Pending Publication Date: 2022-03-25
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crispy sauce made from this premixed powder effectively solves the problems that usually exist in the crispy process, such as insufficient ductility of the sauce body, excessive hardness, piercing through the dough, blending into the dough, fuzzy bread texture, and unclear layers, etc. The crisp opening process offers an easy and practical solution

Method used

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  • Bread crisping sauce premixed flour, crisping sauce and preparation method of crisping sauce
  • Bread crisping sauce premixed flour, crisping sauce and preparation method of crisping sauce
  • Bread crisping sauce premixed flour, crisping sauce and preparation method of crisping sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of pre-mixed bread powder, specifically, it consists of the following components by mass percentage: 40% powdered oil, 12% sugar, 16% starch, 4% colloid, 1% emulsifier, 18% inulin %, whey protein 4%, maltodextrin 5%.

[0047] The fat content of the powdered oil is 50%, preferably non-dairy creamer J50W from Shandong Tianmei Biotechnology Co., Ltd.

[0048] The sugars are composed of white granulated sugar and glucose in a mass ratio of 1:1.

[0049] The starchy substance is composed of pregelatinized hydroxypropyl distarch phosphate waxy cornstarch (HS-HPP-310, Henan Hengrui Starch Technology Co., Ltd.) and pregelatinized acetylated distarch phosphate waxy Corn starch (HS-APP-420, Henan Hengrui Starch Technology Co., Ltd.) was composed at a mass ratio of 2:1.

[0050] The colloid is composed of sodium carboxymethylcellulose (CMC0101, Changshu Weiyi Technology Co., Ltd.), xanthan gum (8920, Hebei Xinhe Biochemical Co., Ltd.) and microcrystalline cellulose (MCG 8...

Embodiment 2

[0058] A pre-mixed powder for bread and pastry sauce. Specifically, it consists of the following components in terms of mass percentage: 45% powdered oil, 8.3% sugar, 14% starch, 3.5% colloid, 1.2% emulsifier, and 16% inulin %, whey protein 5%, maltodextrin 7%.

[0059] The fat content of the powdered oil is 50%.

[0060] The sugars are composed of white granulated sugar and isomaltooligosaccharide (IMO-90, Baolingbao Biological Co., Ltd.) in a mass ratio of 1:1.

[0061] The starchy substance is composed of pregelatinized hydroxypropyl distarch phosphate waxy cornstarch and pregelatinized acetylated distarch phosphate waxy cornstarch in a mass ratio of 1:1.

[0062] The colloid is composed of sodium carboxymethylcellulose, xanthan gum and microcrystalline cellulose in a mass ratio of 1:2:1.

[0063] The emulsifier is composed of sucrose fatty acid esters and mono- and diglycerin fatty acid esters in a mass ratio of 1:2.

[0064] The whey protein is concentrated whey protei...

Embodiment 3

[0069] A kind of pre-mixed bread powder, specifically, it consists of the following components by mass percentage: 50% powdered oil, 6% sugar, 12% starch, 3% colloid, 1.4% emulsifier, 14% inulin %, whey protein 5.6%, maltodextrin 8%.

[0070] The fat content of the powdered oil is 30% (J30W, non-dairy creamer from Shandong Tianmei Biotechnology Co., Ltd.).

[0071] The sugars are composed of white granulated sugar and trehalose (MHF-01, Meihua Biotechnology Group Co., Ltd.) in a mass ratio of 1:1.

[0072] The starchy substance is composed of pregelatinized hydroxypropyl distarch phosphate waxy cornstarch and pregelatinized acetylated distarch phosphate waxy cornstarch in a mass ratio of 3:1.

[0073] The colloid is composed of sodium carboxymethylcellulose, xanthan gum and microcrystalline cellulose in a mass ratio of 1:1:2.

[0074] The emulsifier is composed of polyglycerol fatty acid ester (RIKEMAL JV-3081, Riken Vitamin Co., Ltd.), sucrose fatty acid ester and mono- and...

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Abstract

The invention discloses bread crisping sauce premixed flour, crisping sauce and a preparation method of the crisping sauce. According to the invention, powdered oil, modified starch, an emulsifier, saccharides, colloid, inulin, whey protein and maltodextrin are reasonably matched to form the crispy sauce premixed flour. The crisping sauce prepared from the premixed flour effectively solves the common problems in the crisping process that the sauce body is insufficient in ductility, too high in hardness to break the dough, fused into the dough, blurred in bread texture, unclear in layering and the like, and the sauce body is fine and smooth in taste, good in mouth melting property and outstanding in characteristic flavor, and can enrich the taste and enhance the flavor when being used for crisping the bread. The crisping sauce premixed flour is used for making crisping sauce through a cold processing technology, and a simple and feasible solution is provided for the bread crisping process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a premixed powder of bread cracker sauce, cracker sauce and a preparation method thereof. Background technique [0002] Bread is a baked food made of wheat flour as the main raw material, mixed with yeast and other auxiliary materials to make dough, and then processed through fermentation, shaping, baking and other processes. As the current popular kaisu bread has the characteristics of crispy taste, clear layers and strong fragrance. The production process of crispy bread is relatively complicated, especially the crackling process. At present, special oil for cracking and flaky custard sauce products are commonly used in the cracking process, all of which are made by thermal processing. These two raw materials have relatively high fat content, and also have the disadvantages of high cost, low continuous production efficiency, and single flavor. [0003] In ...

Claims

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Application Information

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IPC IPC(8): A21D2/16A21D2/18A21D2/26
CPCA21D2/16A21D2/181A21D2/186A21D2/18A21D2/263A21D2/188
Inventor 兰海龙周雪松郭桦曾建新蒋文真
Owner 广州合诚实业有限公司
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