Composite enzyme modifier dedicated to flour for making ultra soft bread

A compound enzyme modifier, super soft technology, applied in application, dough processing, baking, etc., can solve the problems of limited variety of compound enzyme preparations, late research, etc., to delay aging time, good swelling, tissue super fluffy effect

Inactive Publication Date: 2006-04-19
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Countries such as the United States and Canada are developing flour quality improvers suitable for the "Oriental Market"; however, my country's research in this area is relatively late, especially the variety of compound enzyme preparations applied to the flour industry is more limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 supersoft bread special flour composite enzyme modifier

[0021] Composition ratio (calculated by the weight of flour) is:

[0022] Fungal α-amylase 5×10 -3 %

[0023] Xylanase 10×10 -3 %

[0024] Glucose oxidase 2.6×10 -3 %

[0025] Transglutaminase 0.1%

[0026] Soy flour 0.2824%

[0027] How to use: add 0.4% of the weight of the flour (a small sample test should be done before use); mix this product directly into the flour and stir well.

[0028] With the flour treated with the compound enzyme modifier for supersoft bread flour, the fermentation power and volume of the flour are increased from 542ml and 29ml to 745ml and 31ml respectively.

Embodiment 2

[0029] Embodiment 2 special powder composite enzyme modifier for super soft bread

[0030] Composition ratio (calculated by the weight of flour) is:

[0031] Fungal α-amylase 7.5×10 -3 %

[0032] Xylanase 10×10 -3 %

[0033] Glucose oxidase 3.8×10 -3 %

[0034] Transglutaminase 0.08%

[0035] Soy flour 0.2987%

[0036] How to use: add 0.4% of the weight of the flour (a small sample test should be done before use); mix this product directly into the flour and stir well.

[0037] With the flour treated with the compound enzyme modifier for supersoft bread flour, the fermentation power and volume of the flour are increased from 542ml and 29ml to 700ml and 30ml respectively.

Embodiment 3

[0038] Embodiment 3 special powder composite enzyme modifier for super soft bread

[0039] Composition ratio (calculated by the weight of flour) is:

[0040] Fungal α-amylase 7.5×10 -3 %

[0041] Xylanase 2×10 -3 %

[0042] Glucose oxidase 5×10 -3 %

[0043] Transglutaminase 0.1%

[0044] Soy flour 0.2955%

[0045] How to use: add 0.4% of the weight of the flour (a small sample test should be done before use); mix this product directly into the flour and stir well.

[0046] With the flour treated with the above-mentioned compound enzyme modifier for super-soft bread flour, the fermentation power and volume of the flour are increased from 542ml and 29ml to 745ml and 34.5ml respectively. And the fresh-keeping period reaches 15 days from 5 days. The results of the baking experiment are shown in Table 1.

[0047]

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PUM

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Abstract

A powdered compound enzyme as the modifier dedicated for supersoft bread is proportionally prepared from fungal alpha-amylase, xylanase, glucose oxidase, transglutaminase and soybean powder.

Description

technical field [0001] The invention relates to a composite enzyme modifier for supersoft bread flour, which belongs to the technical field of flour improvement and its processing. Background technique [0002] At present, the proportion of domestic high-quality special-purpose wheat is small, and many varieties are mixed. It is difficult to process high-quality flour that meets the requirements of special flour by completely using domestic wheat. Solving the quality problems of domestic wheat and flour is a big problem to be solved urgently in the current economic construction of our country. Even if all the wheat in our country achieves high-quality specialization in the future, and after the breeding, planting, purchase, storage, transportation, processing and sales of high-quality special wheat are integrated, according to the food processing experience of the United States, Canada and other developed countries, it is still necessary to add quality Improver for quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/08
Inventor 贾英民李慧静田益玲
Owner HEBEI AGRICULTURAL UNIV.
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