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Preparation method of biscuits

A technology for biscuits and flour, applied in the preparation of biscuits, the application field of glutaminase in increasing the crispness of biscuits and/or increasing the umami taste of biscuits, which can solve the problems affecting the flavor of flour products, etc.

Pending Publication Date: 2022-04-12
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive hydrolysis of gluten by protease will generate some bitter peptides, which will affect the flavor of noodle products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Gluten-weakening effect of glutaminase

[0038] In this experiment, the gluten-weakening effect of glutaminase was determined according to the following materials and methods:

[0039] 1) Experimental materials

[0040] Experimental wheat flour: high-gluten flour without additives.

[0041] Enzyme preparation: used in the experiment HDB, GBW was purchased from DSM, and SD-C100S was purchased from Amano Enzyme Co., Ltd. in, HDB and GBW is a special enzyme preparation for biscuit dough, the former contains protease and xylanase, and the latter contains protease. SD-C100S is a glutaminase preparation derived from Bacillus amyloliquefaciens.

[0042] Instruments and equipment: EM10 standard oven, purchased from Chopin Technologies, France; Mixolab mixing tester, purchased from Chopin Technologies, France.

[0043] 2) Experimental method

[0044] a) Determination of moisture content in flour

[0045] The moisture content of flour is determined acco...

Embodiment 2

[0067] Embodiment 2: the preparation of soda cracker

[0068] Prepare soda crackers as follows:

[0069] 1) Flour mixing for the first time: 135g of the 300g of test flour was added to 2g of fresh yeast liquid that had been melted with 65g of warm water in advance, and stirred in a Hobart dough mixer at a slow speed for 3 minutes to form a dough.

[0070] 2) First fermentation: Put the prepared dough into a plastic box, put it into a temperature-adjusting and humidity-adjusting box for fermentation, the temperature is about 38°C, the relative humidity is about 70%, and the fermentation time is 2 hours.

[0071] 3) The second powder adjustment: Add 135g flour, 40.5g fat, 1.1g maltose syrup, 12.5g milk powder, 1.25g refined salt, 1.0g NaHCO to the dough fermented for the first time 3 , 0.7gNH 4 HCO 3 , and 30g of warm water and other auxiliary materials, mix thoroughly, and stir at a slow speed for 5 minutes.

[0072] 4) Second fermentation: Put the dough into a temperatur...

Embodiment 3

[0079] Embodiment 3: the preparation of short biscuit

[0080] 1) Weigh 85.5g of white granulated sugar and add about 15ml of water. Heat to dissolve, cool to about 30°C, and add 13.8g of maltose.

[0081] 2) Heat and melt 45g of shortening and 6g of cream together, then cool to about 30°C, and add 0.012g of citric acid therein.

[0082]3) Dissolve 0.21g of the weighed baking soda in 5ml of cold water, and dissolve 0.9g of the weighed table salt and 0.9g of ammonium bicarbonate in 5ml of cold water.

[0083] 4) Mix the oil and sugar together, stir for 10 seconds with a Hobart dough mixer at low speed, then add 50g of eggs and stir until uniform (about 20 seconds at medium speed).

[0084] 5) Then add sodium bicarbonate solution, stir evenly at low speed, then add the mixture of salt and ammonium bicarbonate, stir at low speed until uniform.

[0085] 6) Mix all auxiliary materials (except milk powder) evenly for about 1 minute.

[0086] 7) Mix 13.8g of milk powder and 300...

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Abstract

The invention relates to a preparation method of biscuits. The preparation method comprises the step of adding glutaminase to flour or dough containing the flour. Glutaminase is used for treating flour or dough, gluten can be weakened, the mechanical operation performance of the dough can be improved, biscuits prepared from the treated flour or dough are high in crispness, regular in shape and clear in pattern, and the palatable taste is improved.

Description

[0001] field of invention [0002] The invention relates to the field of food processing, in particular to a method for preparing biscuits and the application of glutaminase in increasing the crispness and / or umami taste of biscuits. Background technique [0003] As an important fast-selling food, biscuits occupy a large consumer market in my country. Flour is an important raw material for the production of biscuits. However, my country's wheat flour is mainly medium-gluten flour, which is more suitable for the production of medium-gluten flour products such as steamed buns, noodles, and dumplings, but not suitable for the production of low-gluten flour products such as biscuits. As the demand for low-gluten flour products such as biscuits increases year by year, the market demand for low-gluten flour is also increasing. Since the processing quality of wheat flour in my country cannot meet the production of low-gluten flour products, it is necessary to develop low-gluten flour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/40A21D13/44A21D13/80
Inventor 张一华权中华赫尔马·阿丽娜·斯托尔泽-拉格韦奇李晓毅
Owner DSM IP ASSETS BV
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