Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Application of functional oligosaccharide to improvement of ductility of dough

A functional oligosaccharide and oligosaccharide technology, applied in the field of flour product processing, can solve the problems of high cost of L-cysteine ​​and protease, damage to food nutrients, instability, etc., and achieve stable properties, easy storage, low cost effect

Pending Publication Date: 2022-04-15
JIANGNAN UNIV
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of sulfites needs to be strictly controlled. Excessive use will not only destroy the nutrients of food, but also cause allergic reactions such as headaches and nausea after eating
However, L-cysteine ​​and protease have the disadvantages of high cost, instability, and difficulty in preservation.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Application of functional oligosaccharide to improvement of ductility of dough
  • Application of functional oligosaccharide to improvement of ductility of dough
  • Application of functional oligosaccharide to improvement of ductility of dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 200g wheat flour is placed in the noodle pot, the water of 95g is mixed with 4g functional oligosaccharides (functional oligosaccharides are 15% xylooligosaccharides, 35% galactooligosaccharides and 50% isomaltooligosaccharides), Turn on the dough mixer while adding water to the noodle pot, stir at 60rpm for 2min, then continue to stir at 100rpm for 5min, then stir at 60rpm for 3min to obtain functional oligosaccharide dough.

[0033] The stretching distance of the prepared functional oligosaccharide dough was 81.42±1.59mm.

Embodiment 2

[0035] Put 200g of wheat flour in the kneading pot, mix 95g of water with 2g, 4g, 6g, 8g, 10g of functional oligosaccharides, start the kneading machine while adding water to the kneading pot, stir at 60rpm for 2min, then 100rpm Continue to stir for 5min, then stir at 60rpm for 3min to obtain functional oligosaccharide dough.

[0036] In order to explore the effect of different functional oligosaccharides on the stretchability of dough, the functional oligosaccharides were selected from xylooligosaccharides, galactooligosaccharides, fructooligosaccharides, isomaltooligosaccharides, stachyose, and gentiooligosaccharides. , raffinose and cyclodextrins.

[0037] The extensibility of the prepared functional oligosaccharide dough is shown in Table 1, and the dough without adding the functional oligosaccharide was used as a blank control. The analysis found that among the 8 kinds of prebiotics, xylo-oligosaccharides, galacto-oligosaccharides, fructo-oligosaccharides and isomalto-ol...

Embodiment 3

[0042] Xylo-oligosaccharides, galacto-oligosaccharides, fructo-oligosaccharides and isomalto-oligosaccharides are easily soluble in water and have strong water holding capacity. Adding them to wheat dough will definitely affect the binding state and distribution of water molecules in the dough , which may be the key to the influence of oligosaccharides on dough extensibility.

[0043] Put 200g of wheat flour in the kneading pot, mix 95g of water with 2g, 6g, and 10g of functional oligosaccharides, start the kneading machine while adding water to the kneading pot, stir at 60rpm for 2min, then continue stirring at 100rpm for 5min. Then stir at 60rpm for 3min to obtain functional oligosaccharide dough.

[0044] Analyze the binding state and distribution of water molecules in functional oligosaccharide dough. Four kinds of functional oligosaccharides were used in this experiment, namely xylooligosaccharides, isomaltooligosaccharides, galactooligosaccharides and fructooligosacchar...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses application of functional oligosaccharide to improvement of dough ductility, the functional oligosaccharide is used as a dough ductility improver, so that the problems of high cost, instability, difficulty in storage and the like of a traditional improver are avoided, and a probiotic effect is endowed to the dough while the ductility of the dough is improved. Xylooligosaccharide, galactooligosaccharide, fructo-oligosaccharide and isomaltooligosaccharide have a remarkable effect of remarkably improving the ductility of the dough, and have the potential of serving as a novel dough extension agent.

Description

technical field [0001] The invention relates to the application of functional oligosaccharides in improving dough extensibility, and belongs to the field of noodle product processing. Background technique [0002] my country is a big grain producer and a big grain consumer in the world. The flour processing and noodle products industry plays an important role in the field of food processing. At present, natural wheat flour is difficult to meet the requirements of noodle products such as ramen and flying cakes, which require high dough extensibility, so it is necessary to add improvers to meet the processing requirements of noodle products. [0003] Currently commonly used dough extensibility improvers include sulfite, L-cysteine ​​and protease. The use of sulfites needs to be strictly controlled. Excessive use will not only destroy the nutrients of food, but also cause allergic reactions such as headaches and nausea after consumption. However, L-cysteine ​​and protease hav...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D2/18A21D13/062
CPCA21D2/181A21D13/062
Inventor 李兆丰李益文李才明顾正彪班宵逢程力洪雁
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com