Vitamin C oxidase bread improver and application thereof

Abstract

The invention provides a vitamin C oxidase bread improver and application thereof, and the vitamin C oxidase bread improver comprises the following components in parts by weight: 25-50 parts of vitamin C oxidase, 5-10 parts of acidic cellulase and 5-10 parts of phospholipase. Acid cellulase, phospholipase and vitamin C oxidase are compounded, CS is used for decomposing cellulose in the dough, the CS and VC oxidase are synergistically oxidized, a gluten network of the dough is optimized, the viscosity of the dough is reduced, LPF and VC oxidase are compounded, the size and the sudden swelling effect of bread are further improved, the gluten power of the dough is remarkably enhanced, and the bread has the good taste. According to the present invention, the anti-collapse ability is improved, the synergistic effect between the enzymes is enhanced, the addition amount of CS and LPF can be reduced, the physical characteristics of the dough and the quality of the bread are improved, the addition amount is less, the cost is low, the preparation is simple, the cost performance is high, the natural, safe and efficient effects are provided, the addition amount of the complex enzyme can be effectively reduced, the quality of the bread product can be improved, and the good economic benefits are provided.

Description

Technical Field

[0001] The invention relates to the technical field of baked food additives, in particular to a vitamin C oxidase bread improver and application thereof. Background Art

[0002] Bread is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, water is added to make dough, and it is processed through processes such as segmentation, shaping, proofing, baking, and cooling. It is also called artificial fruit, with a wide variety of varieties and different flavors. With the improvement of people's living standards and the continuous improvement of dietary structure, people are increasingly favoring bread. High-quality bread should be safe to eat, soft and delicious, rich in nutrition, easy to digest, and easy to carry. However, the dough of general bread flour is elastic, hard, easy to break, has large expansion resistance during dough fermentation, and takes a long time to ferment; the bread produced is small in size, compact in texture, poor in looseness, and easy to break on the surface. Therefore, in the process of bread making, adding bread improvement and / or dough improvement additives to bread dough to improve the texture, volume, flavor, freshness of bread, and to improve the mechanical operability of dough is a common method in the food industry.

[0003] In recent years, a variety of enzymes have been used as dough and / or bread improvers, such as α-amylase, glucose oxidase, phospholipase, cellulase, hemicellulase, etc., which can effectively improve the rheological properties of dough, improve the dough's handling performance and mechanical processing performance, rapid expansion in the oven, significantly increase the volume of the finished product, improve the internal structure, taste, water retention, etc. of the finished product, delay the aging of the finished product, and extend the shelf life. It has low cost and simple process, can meet the growing demand for multifunctional food at home and abroad, and has broad market prospects.

[0004] However, special attention should be paid to the ingredients and amount of bread improvers. If the amount is too little, the effect will not be achieved; if the amount is too much, side effects will occur. For example, in the traditional bread making process, acid cellulase (CS) and phospholipase (LPF) are widely used to improve the processing properties of dough and the texture of bread. However, high doses of these enzymes may have adverse effects on cost and health.

[0005] Chinese patent CN101361500B "A bromine-free bread improver formula and its production method" discloses a bread improver including α-amylase, pentosanase, lipase, cellulase, hemicellulase, and glucose oxidase. Through the composite application of multiple enzymes, the dough's stirring resistance and the stability of the dough during fermentation, as well as the bread's good expansion in the oven during baking, are solved. However, the amount of compound enzyme added is too much, and the quality of bread products still needs to be further optimized.

[0006] Therefore, in order to meet the baking industry's requirements for safe, natural and efficient bread improvers, it is of great significance to provide a vitamin C oxidase bread improver and its application that can effectively reduce the amount of complex enzyme added and improve the quality of bread products. Summary of the invention

[0007] In view of the problem that the existing bread improvers have too much added compound enzyme and the quality of bread products still needs to be further optimized, the present invention provides a vitamin C oxidase bread improver and application thereof, which can enhance the synergistic effect between enzymes and improve the physical properties of dough and the quality of bread by compounding acid cellulase (CS), phospholipase (LPF) and vitamin C oxidase (VC oxidase) in dough, while reducing the added amounts of CS and LPF, and adding VC oxidase for compounding.

[0008] To achieve the above object, the technical solution adopted by the present invention is:

[0009] A vitamin C oxidase bread improver comprises the following components by weight: 20-50 parts of vitamin C oxidase, 5-10 parts of acid cellulase and 5-10 parts of phospholipase.

[0010] Vitamin C oxidase is a copper-containing enzyme that exists in melons, seeds, grains, fruits, and vegetables. It is located in the cytoplasm or combined with the cell wall, and is coupled with other redox reactions to act as a terminal oxidase. It can catalyze the oxidation of vitamin C to produce water and dehydrogenated vitamin C, and has anti-aging effects. It plays an important role in the metabolism of substances in plants. Under the catalysis of this enzyme, molecular oxygen can oxidize vitamin C into dehydrogenated vitamin C, which is currently mainly used in medicine.

[0011] Vitamin C (VC) is a commonly used additive for bread-based baked goods. It is often used as an oxidant in baking. It promotes dough fermentation and expansion and also has the effect of enhancing stability, which helps to improve the elasticity and extensibility of the dough. By using VC oxidase, a similar oxidant effect can be achieved to help increase the fluffiness and volume of the dough. The present application achieves a similar oxidant effect by adding vitamin C oxidase to replace part of VC, helping to increase the fluffiness and volume of the dough, maintain the stability of the dough, and ensure consistent product quality.

[0012] At the same time, the present application compounds acidic cellulase, phospholipase and vitamin C oxidase. VC oxidase can enhance the gluten network by catalyzing oxidation reaction, improve the elasticity and mechanical stirring resistance of dough, thereby increasing the volume of bread and improving its delicate and uniform internal structure; CS decomposes cellulose in the dough, and cooperates with the oxidation action of VC oxidase to optimize the gluten network of dough, reduce dough viscosity, enhance dough elasticity and stability, and effectively reduce stickiness and improve dough operability without sacrificing bread volume and rapid rising effect; and LPF and VC oxidase are compounded to achieve When the gluten strength of the dough is insufficient or the volume of the bread is large, the stability of the dough is improved, the volume of the bread and the rapid rising effect are further increased, and at the same time, the phenomenon of bread collapse during baking or after being taken out of the oven is effectively avoided, that is, the center part of the bread is sunken, which affects the quality and appearance of the bread, and the gluten strength of the dough is significantly enhanced, and its ability to resist collapse is improved; by compounding CS, LPF and VC oxidase as bread improver ingredients, the synergistic effect between enzymes is enhanced, the addition amount of CS and LPF can be reduced, the cost can be reduced, and adverse effects on human health can be avoided, while the physical properties of the dough and the quality of the bread are improved.

[0013] Furthermore, the vitamin C oxidase bread improver also includes 1-2 parts of fungal amylase.

[0014] Fungal amylase (Fungal α-amylase, FAA) is purified by fermentation of Aspergillus oryzae. It can hydrolyze the 1,4-α-glycosidic bonds of amylose and amylopectin to produce dextrin and maltose, and arbitrarily cut into short-chain dextrins of varying lengths and a small amount of low-molecular sugars. It decomposes amylose and amylopectin in an irregular form, thereby reducing the viscosity of starch dextrin, making bread softer, enhancing its extensibility and gas retention capacity, increasing its volume, and having a good effect on improving the color of bread crust.

[0015] The present application preferably adds 1-2 parts of fungal amylase to the vitamin C oxidase bread improver, which is beneficial to further improve the quality of the bread.

[0016] Another object of the present invention is to provide a bread containing vitamin C oxidase bread improver.

[0017] A bread, characterized in that it is made according to any of the above-mentioned vitamin C oxidase bread improvers.

[0018] Furthermore, the content of the vitamin C oxidase bread improver in the bread is 30-80 ppm.

[0019] Furthermore, the bread is rolls and / or toast.

[0020] Another object of the present invention is to provide a method for baking bread containing vitamin C oxidase bread improver.

[0021] A bread baking method according to any of the above items, comprising the following steps:

[0022] S1. Add vitamin C oxidase bread improver, water and yeast to the flour and stir well to obtain dough;

[0023] S2. Divide the dough obtained in S1, let it stand for fermentation and proofing to obtain bread dough;

[0024] S3. Bake the bread dough obtained in S2 to obtain the bread.

[0025] Furthermore, the step S1 further includes adding one or more of eggs, salt, sugar, vitamin C, and shortening.

[0026] Furthermore, the sufficient stirring in S1 includes stirring at 136 rpm for 3 minutes, stirring at 280 rpm for 2 minutes, stirring at 136 rpm again for 3 minutes, and finally stirring at 280 rpm for 1 minute.

[0027] Furthermore, the proofing temperature in S2 is 35° C. and the humidity is 80%.

[0028] Furthermore, in the baking step S3, the temperature is set to 170° C. for the upper fire and 210° C. for the lower fire.

[0029] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0030] The vitamin C oxidase bread improver provided by the present invention is prepared by compounding acid cellulase, phospholipase and vitamin C oxidase, replacing part of VC with VC oxidase, so as to achieve a similar oxidant effect, help accelerate the fermentation process of dough, promote dough expansion, make the dough form a better gluten network structure, be more elastic and ductile, improve the dough feel, increase the volume of bread, improve the taste of bread, and at the same time shorten the processing time, promote the fermentation speed, thereby improving production efficiency and ensuring stable product quality; and by compounding VC oxidase and CS, the oxidation effect of VC oxidase and CS are comprehensively utilized to decompose cellulose in the dough, optimize the gluten network of the dough, reduce the viscosity of the dough, enhance the elasticity and stability of the dough, and can synergistically improve the dough operability, without sacrificing the volume of the bread and the rapid swelling effect. It can effectively reduce the stickiness and significantly improve the processing performance of the dough; by compounding LPF and VC oxidase, it can significantly enhance the gluten strength of the dough, improve its ability to resist collapse, enhance the stability of the dough, and further enhance the volume and rapid rising effect of the bread, which can effectively solve the problem of collapse caused by unstable dough structure and significantly improve the quality and taste of the bread; by compounding CS, LPF and VC oxidase as bread improver ingredients, the synergistic effect between enzymes is enhanced, the amount of CS and LPF added can be reduced, the cost can be reduced, and adverse effects on human health can be avoided. At the same time, the physical properties of the dough and the quality of the bread can be improved, the baked bread can be larger in volume, the rapid rising effect of the bread can be improved, there is no collapse phenomenon, the bread shape is fuller, the skin color and internal structure are improved, the bubbles are uniform, and the texture is better.

[0031] The vitamin C oxidase bread improver provided by the present invention reduces the addition amount of CS and LPF, and at the same time, enhances the synergistic effect between enzymes by adding VC oxidase for compounding, improves the physical properties of dough and the quality of bread, has small addition amount, low cost, simple preparation, high cost performance, is natural, safe and efficient, can effectively reduce the addition amount of composite enzymes, and can improve the quality of bread products, can become an ideal substitute for potassium bromate, and has good economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The invention is further described using the accompanying drawings, but the embodiments in the accompanying drawings do not constitute any limitation to the invention. A person skilled in the art can obtain other drawings based on the following drawings without creative work.

[0033] Figure 1 These are actual pictures of bread according to Example 4, Example 5 and Comparative Example 5 of the present application.

[0034] Figure 2 This is the MIXOLAB spectrum analysis of Example 4 and Comparative Example 5 of the present application.

[0035] Figure 3 This is the MIXOLAB data analysis of Example 4 and Comparative Example 5 of the present application. DETAILED DESCRIPTION

[0036] In order to better illustrate the purpose, technical scheme and advantages of the present invention, the present invention is further described by the following examples. Obviously, the following examples are only part of the embodiments of the present invention, rather than all the embodiments; it should be understood that the embodiments of the present invention are only used to illustrate the technical effects of the present invention, rather than to limit the scope of protection of the present invention.

[0037] The raw materials in the examples can be obtained commercially; the enzymes in the examples are all self-made by Guangzhou Xintuo Ke Biotechnology Co., Ltd.; unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field.

[0038] Example 1

[0039] A vitamin C oxidase bread improver, comprising the following components:

[0040] 25 parts of vitamin C oxidase, 10 parts of acid cellulase, 10 parts of phospholipase, and 1 part of fungal amylase.

[0041] Example 2

[0042] A vitamin C oxidase bread improver, comprising the following components:

[0043] 50 parts of vitamin C oxidase, 10 parts of acid cellulase, 10 parts of phospholipase, and 1 part of fungal amylase.

[0044] Example 3

[0045] A vitamin C oxidase bread improver, comprising the following components:

[0046] 25 parts of vitamin C oxidase, 5 parts of acid cellulase, 5 parts of phospholipase, and 1 part of fungal amylase.

[0047] Example 4

[0048] A method for baking toast bread using a vitamin C oxidase bread improver comprises the following steps:

[0049] S1. Add 46 ppm of the vitamin C oxidase bread improver obtained in Example 1, 480 mL of water (temperature <10° C.) and 10 g of yeast to 1000 g of flour, and add 2 eggs, 10 g of salt, 50 g of sugar, and 40 ppm of vitamin C. Stir at 136 rpm for 3 minutes, then at 280 rpm for 2 minutes, then at 136 rpm for 3 minutes again, and finally at 280 rpm for 1 minute to obtain a dough;

[0050] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 400 g / piece of toast bread dough, allowed to stand and ferment for 15 minutes, and after fermentation, it was sent to a proofing box and proofed at 35 ° C and 80% humidity to the same height as the mold to obtain bread dough;

[0051] S3. The bread dough obtained in S2 is put into an oven and baked at 170°C for 30 minutes to obtain the toast bread.

[0052] Example 5

[0053] A method for baking toast bread using a vitamin C oxidase bread improver comprises the following steps:

[0054] S1. Add 71 ppm of the vitamin C oxidase bread improver obtained in Example 2, 480 mL of water (temperature <10° C.) and 10 g of yeast to 1000 g of flour, and add 2 eggs, 10 g of salt, 50 g of sugar, and 40 ppm of vitamin C. Stir at 136 rpm for 3 minutes, then at 280 rpm for 2 minutes, then at 136 rpm for 3 minutes again, and finally at 280 rpm for 1 minute to obtain a dough;

[0055] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 400 g / piece of toast bread dough, allowed to stand and ferment for 15 minutes, and after fermentation, it was sent to a proofing box and proofed at 35 ° C and 80% humidity to the same height as the mold to obtain bread dough;

[0056] S3. The bread dough obtained in S2 is put into an oven and baked at 170°C for 30 minutes to obtain the toast bread.

[0057] Example 6

[0058] A method for baking round bread using a vitamin C oxidase bread improver comprises the following steps:

[0059] S1. Add 46 ppm of the vitamin C oxidase bread improver obtained in Example 1, 480 mL of water (temperature <10° C.) and 10 g of yeast to 1000 g of flour, and add 2 eggs, 10 g of salt, 50 g of sugar, and 40 ppm of vitamin C. Stir at 136 rpm for 3 minutes, then at 280 rpm for 2 minutes, then at 136 rpm for 3 minutes again, and finally at 280 rpm for 1 minute to obtain a dough;

[0060] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 80g / round bread doughs, allowed to stand and ferment for 15 minutes. After the fermentation was completed, it was sent to a proofing box and proofed to 3 times the original volume at 35°C and 80% humidity to obtain bread dough;

[0061] S3. The bread dough obtained in S2 is placed in an oven and baked at 170°C for 15 minutes and 210°C for 2 minutes to obtain the round bread.

[0062] Example 7

[0063] A method for baking round bread using a vitamin C oxidase bread improver comprises the following steps:

[0064] S1. Add 71 ppm of the vitamin C oxidase bread improver obtained in Example 2, 480 mL of water (temperature <10° C.) and 10 g of yeast to 1000 g of flour, and add 2 eggs, 10 g of salt, 50 g of sugar, and 40 ppm of vitamin C. Stir at 136 rpm for 3 minutes, then at 280 rpm for 2 minutes, then at 136 rpm for 3 minutes again, and finally at 280 rpm for 1 minute to obtain a dough;

[0065] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 80g / round bread doughs, allowed to stand and ferment for 15 minutes. After the fermentation was completed, it was sent to a proofing box and proofed to 3 times the original volume at 35°C and 80% humidity to obtain bread dough;

[0066] S3. The bread dough obtained in S2 is placed in an oven and baked at 170°C for 15 minutes and 210°C for 2 minutes to obtain the round bread.

[0067] Comparative Example 1

[0068] A bread improver, comprising the following components:

[0069] 15 parts of acid cellulase, 15 parts of phospholipase, 1 part of fungal amylase.

[0070] Compared with Example 1, the main difference of this comparative example is that vitamin C oxidase is not added.

[0071] Comparative Example 2

[0072] A bread improver, comprising the following components:

[0073] 100 parts of vitamin C oxidase, 10 parts of acid cellulase, 10 parts of phospholipase, and 1 part of fungal amylase.

[0074] Compared with Example 1, the main difference of this comparative example is the addition of excessive vitamin C oxidase.

[0075] Comparative Example 3

[0076] A bread improver, comprising the following components:

[0077] 25 parts of vitamin C oxidase, 10 parts of acid cellulase, and 2 parts of fungal amylase.

[0078] Compared with Example 1, the main difference of this comparative example is that phospholipase is not added.

[0079] Comparative Example 4

[0080] A bread improver, comprising the following components:

[0081] 25 parts of vitamin C oxidase, 10 parts of phospholipase, and 2 parts of fungal amylase.

[0082] Compared with Example 1, the main difference of this comparative example is that no acid cellulase is added.

[0083] Comparative Example 5

[0084] A method for baking toast bread using a bread improver comprises the following steps:

[0085] S1. Add 31ppm of the bread improver obtained in Comparative Example 1, 480mL of water (temperature <10°C) and 10g of yeast to 1000g of flour, and add 2 eggs, 10g of salt, 50g of sugar, 40ppm of vitamin C, stir at 136rpm for 3 minutes, stir at 280rpm for 2 minutes, then stir at 136rpm for 3 minutes again, and finally stir at 280rpm for 1 minute to obtain a dough;

[0086] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 400 g / piece of toast bread dough, allowed to stand and ferment for 15 minutes, and after fermentation, it was sent to a proofing box and proofed at 35 ° C and 80% humidity to the same height as the mold to obtain bread dough;

[0087] S3. The bread dough obtained in S2 is put into an oven and baked at 170°C for 30 minutes to obtain the toast bread.

[0088] Comparative Example 6

[0089] A method for baking toast bread using a bread improver comprises the following steps:

[0090] S1. Add 121ppm of the bread improver obtained in Comparative Example 2, 480mL of water (temperature <10°C) and 10g of yeast to 1000g of flour, and add 2 eggs, 10g of salt, 50g of sugar, 40ppm of vitamin C, stir at 136rpm for 3 minutes, stir at 280rpm for 2 minutes, then stir at 136rpm for 3 minutes again, and finally stir at 280rpm for 1 minute to obtain a dough;

[0091] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 400 g / piece of toast bread dough, allowed to stand and ferment for 15 minutes, and after fermentation, it was sent to a proofing box and proofed at 35 ° C and 80% humidity to the same height as the mold to obtain bread dough;

[0092] S3. The bread dough obtained in S2 is put into an oven and baked at 170°C for 30 minutes to obtain the toast bread.

[0093] Comparative Example 7

[0094] A method for baking toast bread using a bread improver comprises the following steps:

[0095] S1. Add 37ppm of the bread improver obtained in Comparative Example 3, 480mL of water (temperature <10°C) and 10g of yeast to 1000g of flour, and add 2 eggs, 10g of salt, 50g of sugar, 40ppm of vitamin C, stir at 136rpm for 3 minutes, stir at 280rpm for 2 minutes, then stir at 136rpm for 3 minutes again, and finally stir at 280rpm for 1 minute to obtain a dough;

[0096] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 400 g / piece of toast bread dough, allowed to stand and ferment for 15 minutes, and after fermentation, it was sent to a proofing box and proofed at 35 ° C and 80% humidity to the same height as the mold to obtain bread dough;

[0097] S3. The bread dough obtained in S2 is put into an oven and baked at 170°C for 30 minutes to obtain the toast bread.

[0098] Comparative Example 8

[0099] A method for baking toast bread using a bread improver comprises the following steps:

[0100] S1. Add 37ppm of the bread improver obtained in Comparative Example 4, 480mL of water (temperature <10°C) and 10g of yeast to 1000g of flour, and add 2 eggs, 10g of salt, 50g of sugar, 40ppm of vitamin C, stir at 136rpm for 3 minutes, stir at 280rpm for 2 minutes, then stir at 136rpm for 3 minutes again, and finally stir at 280rpm for 1 minute to obtain a dough;

[0101] S2. The dough obtained in S1 was allowed to stand for 15 minutes. After the dough was relaxed, the dough was divided into 400 g / piece of toast bread dough, allowed to stand and ferment for 15 minutes, and after fermentation, it was sent to a proofing box and proofed at 35 ° C and 80% humidity to the same height as the mold to obtain bread dough;

[0102] S3. The bread dough obtained in S2 is put into an oven and baked at 170°C for 30 minutes to obtain the toast bread.

[0103] The above-mentioned Examples 4-5 and Comparative Examples 5-8 were tested for performance, and the dough and bread effects were as follows:

[0104] Table 1 Dough and bread effects of Examples 4-5 and Comparative Examples 5-8

[0105]

[0106]

[0107] As can be seen from Table 1, the vitamin C oxidase bread improver of the present invention can effectively improve the quality of bread by adding a relatively low amount of complex enzyme. The obtained dough is non-sticky and elastic, and has a good rapid rising effect. The obtained bread has a large volume and a full shape, and the skin color and internal structure are improved, the bubbles are uniform, and the texture is excellent.

[0108] The bread improver used in Comparative Example 5 does not add vitamin C oxidase, the added amounts of acid cellulase and phospholipase are high, the required proofing time is long, the hand feel is relatively sticky, and the quality is inferior to that of the embodiment; the bread improver used in Comparative Example 6 adds excessive vitamin C oxidase, and the excessive vitamin C oxidase reduces the gluten strengthening effect, the dough volume is larger, but the elasticity is reduced; Comparative Example 7 does not add phospholipase, the dough collapses, the volume is average, and the stability is poor; Comparative Example 8 does not add acid cellulase, the dough has low gluten strength, feels soft but the stickiness is more serious.

[0109] Figure 1 The actual pictures of bread of Example 4, Example 5 and Comparative Example 5 of the present application are shown in the figure. As can be seen from the figure, the bread obtained by the vitamin C oxidase bread improver of the present invention has a large volume, a full shape, improved skin color and internal structure, uniform bubbles, and good texture, while the comparative example 5 has a small volume and an insufficiently full shape.

[0110] Figure 2 , Figure 3This is the MIXOLAB spectrum analysis of Example 4 and Comparative Example 5 of the present application. As can be seen from the figure, the torque values ​​of Example 4 and Comparative Example 5 at point C1 are basically close, with no obvious difference. It can be seen that the water absorption rate and dough formation time of Example 4 and Comparative Example 5 at C1 are basically the same, and both of them are relatively refreshing in the dough feel; the C2 protein gluten weakening value is relatively close, but the C2 torque of Example 4 is higher than that of Comparative Example 5, which shows that the gluten strength of Example 4 has been enhanced; the C3 gelatinization peak and C4 starch disintegration torque values ​​of Example 4 have increased, indicating that after the addition of vitamin C oxidase bread improver to the bread, the gelatinization peak starch disintegration values ​​of C3 and C4 have been significantly improved, and this change is crucial to the bread manufacturing process. The increase in the gelatinization peak starch disintegration value means that the thermal stability and structural strength of the starch in the gelatinization process have been improved, which helps to maintain the shape and structure of the bread during the baking process, thereby effectively alleviating the shrinkage and collapse of the bread. From the torque values ​​of C3 to C5, the torque of the dough is significantly improved after adding vitamin C oxidase bread improver, which indicates that the toughness of the dough is enhanced. The increase in torque is usually related to the strength and ductility of the dough, which are critical for the expansion and shape retention of the dough during baking. The increase in the hardness of the bread crust can provide a better support structure to prevent the bread from collapsing during cooling and aging. Therefore, after the bread is out of the oven, the waist collapse phenomenon can be effectively prevented to maintain the appearance and taste of the bread. Combined with the baking application results, it can be seen that this method of reducing the addition amount of CS and LPF and compounding VC oxidase not only improves the physical properties of the dough, increases the volume of bread, and improves the overall quality of bread, achieving the improvement of the volume, rapid expansion effect and taste of bread while reducing the use of traditional additives.

[0111] In summary, the present invention selects to compound acid cellulase, phospholipase and vitamin C oxidase, and replaces part of VC by VC oxidase, which is helpful to accelerate the fermentation process of dough, promote dough expansion, improve dough feel, increase bread volume, and improve the taste of bread. At the same time, it can shorten the processing time and promote fermentation speed, thereby improving production efficiency and ensuring stable product quality; and by compounding VC oxidase and CS, the oxidation effect of VC oxidase and CS are comprehensively utilized to decompose cellulose in the dough, optimize the gluten network of the dough, reduce the viscosity of the dough, enhance the elasticity and stability of the dough, and can synergistically improve the dough operability, effectively reduce the sticky phenomenon, and significantly The processing properties of the dough are significantly improved; the compounding of LPF and VC oxidase significantly enhances the gluten strength of the dough, improves its ability to resist collapse, enhances the stability of the dough, and significantly improves the quality and taste of the bread; by compounding CS, LPF and VC oxidase as bread improver ingredients, the synergistic effect between the enzymes is enhanced, the amount of CS and LPF added can be reduced, the cost can be reduced, and adverse effects on human health can be avoided, while the physical properties of the dough and the quality of the bread are improved, with a small amount of addition, low cost, simple preparation, high cost performance, natural, safe and efficient, which can effectively reduce the amount of compound enzyme added and improve the quality of bread products, and has good economic benefits.

[0112] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A vitamin C oxidase bread improver, characterized in that: Calculated by weight, the invention comprises the following components: 20-50 parts of vitamin C oxidase, 5-10 parts of acid cellulase and 5-10 parts of phospholipase.

2. A vitamin C oxidase bread improver according to claim 1, characterized in that: The vitamin C oxidase bread improver also includes 1-2 parts of fungal amylase.

3. A bread, characterized in that: The method is prepared according to the vitamin C oxidase bread improver according to any one of claims 1 to 2.

4. A bread according to claim 3, characterized in that: The content of the vitamin C oxidase bread improver in bread is 30-80ppm.

5. The bread according to claim 3, characterized in that: The bread is round bread and / or toast bread.

6. A bread baking method according to claims 3-5, characterized in that: The following steps are involved: S1. Add vitamin C oxidase bread improver, water and yeast to the flour and stir well to obtain dough; S2. Divide the dough obtained in S1, let it stand for fermentation and proofing to obtain bread dough; S3. Bake the bread dough obtained in S2 to obtain the bread.

7. A bread baking method according to claim 6, characterized in that: In step S1, one or more of eggs, salt, sugar, vitamin C and shortening are further added.

8. A bread baking method according to claim 6, characterized in that: The sufficient stirring in S1 includes stirring at 136 rpm for 3 minutes, stirring at 280 rpm for 2 minutes, stirring at 136 rpm for 3 minutes again, and finally stirring at 280 rpm for 1 minute.

9. A bread baking method according to claim 6, characterized in that: The fermentation temperature in S2 is 35° C. and the humidity is 80%.

10. A bread baking method according to claim 6, characterized in that: In the baking process described in S3, the temperature is set to 170°C for the upper fire and 210°C for the lower fire.

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