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Flour quality improver and application thereof

A technology of flour quality and improving agent, applied in the food field, can solve the problems such as the inability to improve the dough stability time, the inability to reduce the degree of dough weakening, the inability to improve the dough rheological properties, etc., and to achieve the effect of improving the stability time

Pending Publication Date: 2022-05-24
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN102763697A discloses a flour improver or flour product improver, which can make the handle feel dry after use, significantly improve the air holding capacity of the dough, increase the volume and stiffness of the bread, improve the fineness and softness of the tissue, and improve the dough quality. The fluffiness and subjective sensory aspects of the product after baking are improved, which are often difficult to judge, and the improver cannot improve the rheological properties of the dough
[0004] CN104054764A discloses a flour improver and its application in bread making, which can improve the processing performance of dough, which is mainly reflected in specific volume (that is, fluffy degree), acidity, etc. Other aspects also use the scoring system to evaluate the improver The improvement effect of dough products is more subjective, and it cannot improve the rheological properties of dough
[0007] (1) The existing flour improvers cannot improve the stability time of the dough after adding water to the flour;
[0008] (2) Existing flour improvers cannot reduce the degree of dough weakening after adding water to the flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Preparation of modified inulin

[0039] a. Pre-gelatinization

[0040] Mix inulin with deionized water, heat it up to 65°C for 10 minutes, make it swell and split, keep the temperature at 100 r / min and stir for 90 minutes to obtain pre-gelatinized inulin, which is then dried in a vacuum drying oven to obtain dry pre-gelatinized inulin. pink;

[0041] The inulin average degree of polymerization DP is 6;

[0042] The mass ratio of inulin and deionized water is 1:4;

[0043] b. Modification

[0044] Mix the dry pregelatinized inulin with deionized water, add a mixture of 3-methylthiopropanal, glyceryl acetyl tartaric acid fatty acid ester and carrageenan, stir at 60° C. for 120 min, and evaporate the water to obtain the modified inulin;

[0045] The mass ratio of the dry pregelatinized inulin and deionized water is 1:20;

[0046] The mass ratio of described 3-methylthiopropionaldehyde, glyceryl acetyl tartaric acid fatty acid ester, carrageenan is 1:4:2;

[0047]...

Embodiment 2

[0064] (1) Preparation of modified inulin

[0065] a. Pre-gelatinization

[0066] Mix inulin with deionized water, raise the temperature to 70°C for 15min, make it swell and split, keep the temperature at 80r / min and stir for 100min to obtain pregelatinized inulin, which is then dried in a vacuum drying oven to obtain dry pregelatinized inulin pink;

[0067] The inulin average degree of polymerization DP is 5;

[0068] The mass ratio of inulin and deionized water is 1:3.5;

[0069] b. Modification

[0070] Mixing the dry pregelatinized inulin with deionized water, adding a mixture of 3-methylthiopropanal, glyceryl acetyl tartaric acid fatty acid ester and carrageenan, stirring at 50° C. for 150 min, and evaporating the water to obtain the modified inulin;

[0071] The mass ratio of the dry pregelatinized inulin and deionized water is 1:18;

[0072] The mass ratio of described 3-methylthiopropionaldehyde, glyceryl acetyl tartaric acid fatty acid ester, carrageenan is 0.8:3...

Embodiment 3

[0090] (1) Preparation of modified inulin

[0091] a. Pre-gelatinization

[0092] Mix inulin with deionized water, raise the temperature to 60°C for 5 minutes, make it swell and split, keep the temperature at 150 r / min and stir for 80 minutes to obtain pre-gelatinized inulin, which is then dried in a vacuum drying oven to obtain dry pre-gelatinized inulin. pink;

[0093] The average degree of polymerization of the inulin is 7;

[0094] The mass ratio of inulin and deionized water is 1:4.5;

[0095] b. Modification

[0096] Mix the dry pregelatinized inulin with deionized water, add a mixture of 3-methylthiopropanal, glyceryl acetyl tartaric acid fatty acid ester and carrageenan, stir at 70 ° C for 100 min, and evaporate the water to obtain the modified inulin;

[0097] The mass ratio of the dry pregelatinized inulin and deionized water is 1:22;

[0098] The mass ratio of described 3-methylthiopropionaldehyde, glyceryl acetyl tartrate fatty acid ester, carrageenan is 1.2:4...

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PUM

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Abstract

The invention discloses a flour quality improver and an application of the flour quality improver. Comprising the following components in parts by weight: 4.5 to 5.5 parts of modified inulin, 2.5 to 3.5 parts of food-grade calcium carbonate composite ascorbic acid, 4.5 to 5.5 parts of starch, 1.8 to 2.2 parts of sodium polyacrylate, 1.8 to 2.2 parts of calcium carbonate, 0.8 to 1.2 parts of sodium pyrophosphate, 0.8 to 1.2 parts of sodium tripolyphosphate, 0.8 to 1.2 parts of propyl gallate and 0.8 to 1.2 parts of food-grade titanium dioxide. According to the flour quality improver prepared by the method disclosed by the invention, the stabilization time of dough formed by adding water into the flour can be prolonged, the stabilization time without using the improver is 12.4 min, and the stabilization time after using the improver prepared by the embodiment is 16.9-17.3 min.

Description

technical field [0001] The invention relates to a flour quality improver and application thereof, and belongs to the technical field of food. Background technique [0002] Wheat flour is one of the most important foods for human beings. Wheat is the second largest food crop in the world in terms of total output. It is an important raw material for the processing of flour products. Its quality directly affects the quality of flour products. A class of chemically synthesized or natural substances that improve the quality of wheat flour and its products, prolong the shelf life of food, improve food processing performance, and enhance the nutritional value of food, play an important role in the preparation of modern special flour and the production of flour products. [0003] CN102763697A discloses a flour improver or a flour product improver, which can make the operation feel dry after use, significantly improve the air-holding property of dough, increase the volume and stiffne...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/02A21D2/22A21D2/14A21D2/16A21D10/00
CPCA21D2/181A21D2/02A21D2/22A21D2/186A21D2/145A21D2/16A21D10/002Y02A40/90
Inventor 张永泽侯汉学
Owner SHANDONG AGRICULTURAL UNIVERSITY
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