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Method for preparing dough or steamed food made of the dough by adding enzyme

A dough, food technology, applied in the field of dough or steamed food, the preparation of steamed food

Inactive Publication Date: 2005-10-05
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above references are all mainly related to the production of baked food such as bread, none of them specifically discloses the production method of steamed food made of dough prepared by adding enzyme preparations—a very common food in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Example 1 Synergistic Effects of Enzymes on Brightness, Volume and Others

[0088] Use 300g of Fuqiang Fuqiang Flour without BPO and any other additives for the following experiment.

[0089] 300g of flour, add 135ml of 30°C water with 1.5g of yeast dissolved in the flour, stir in a mixer for 4 minutes to form 581g of dough and roll it 10 times on a dough rolling machine.

[0090] Cut the rolled dough into 3 portions of 145g each. Hand shaped to prepare 4 steamed buns in 3 minutes. Three parallel samples were prepared for each test and the measurement was based on the average value of the three samples.

[0091] Put the dough on a protective paper and put it into the proofer for about 50 minutes (35°C, RH80%). Steam the dough in a steamer with pre-boiled water for 20-25 minutes. The steamed buns were taken out from the steamer and left to cool at room temperature for 2 hours before evaluation.

[0092]

[0093] The results showed that each lipase (includi...

Embodiment 2

[0094] Example 2 Two types of lipases together with xylanase improve the whiteness of different types of flour

[0095] Seven flours without BPO and other additives were used in the trial below. The weight of flour, the amount of yeast and water used are as described below. A combination of Noopazyme and Lipopan F with different ratios of Fungamyl Super was added.

[0096]After mixing the dough for 6 minutes, make 3 or 4 steamed buns by hand according to the amount of flour used. Other steps are the same as those described in Example 1.

[0097] 1. Shenyang Dongda Flour Mill Flour (DD) 400g+180ml water+1.6g yeast

[0098] 2. Flour (XY) 300g+135ml water+1.2g yeast from Henan Bumu Xueyan Flour Factory

[0099] 3. Flour from Beijing Guchuan Flour Factory (GCH) 400g+180ml water+1.6g yeast

[0100] 4. Hebei Hefeng flour (HF1) 400g+185ml water+1.6g yeast

[0101] 5. Hebei Hualong Food Group flour (HL) 400g+180ml water+1.6g yeast

[0102] 6. Flour (HM) from Hebei Heima Flour F...

Embodiment 3

[0106] Example 3 Effect of BPO on Brightness Improvement by Enzyme Mixture

[0107] Two BPO-free flours named Dongda and Hengfeng are used in the examples below. BPO was added as follows, 168mg-336mg 28% BPO was added to 700g of flour to make a 240ppm-480ppm dose, stirred or mixed for more than 10 minutes and left at room temperature for 3 days to complete the BPO bleaching reaction. If using an enzyme mix, add the enzyme to the flour premixed with BPO before making the dough.

[0108] Weigh 300g of flour and mix with 145g of water and 1.5g of yeast in a mixer to form a dough. Rolled with a noodle rolling machine for 15 minutes and cut into 3 portions, 145g each, manually shaped into 3 steamed bun doughs and followed the remaining steps described in Example 1 to make steamed buns.

[0109] Formulation / Whiteness

[0110] The results showed that the whiteness of steamed bread could be improved by adding enzymes to the flour regardless of the presence or absence of BP...

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PUM

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Abstract

The present invention discloses a method for preparing dough or steamed food made up by using said dough. In particular, it relates to a method for preparing dough or steamed food with improved quality by adding two or more than two kinds of enzyme in the dough.

Description

technical field [0001] The invention relates to the technical field of food industry. In particular the invention relates to the preparation of dough or steamed food made from dough. More particularly, the present invention relates to the preparation of improved dough or steamed food by adding two or more enzyme preparations to the dough. Background technique [0002] In China and many Asian countries, steamed foods such as steamed buns are staple foods. Steamed buns in China are as common as bread in Western countries. [0003] It is known in the literature that enzymes have been used for many years in the food industry, such as the bakery industry, in order to improve the quality of food. For example, WO 94 / 04035, EP 109244, EP 585988, WO 98 / 26057, WO 98 / 45453, WO 99 / 53769, WO 00 / 32758 and EP 575133 describe the addition of various lipolytic enzymes to dough during bread making , eg enzymes having activities such as triacylglycerol lipase, phospholipase and galactose l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A23L7/104
Inventor 徐清郭新颜A·克里斯滕C·德罗斯特F·里蒂格F·M·克里斯滕森
Owner NOVOZYMES AS
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