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Biological emulsifier for anti-freezing fermentation of frozen dough

A biological emulsifier and frozen dough technology, applied in the field of food additives, can solve the problems of destroying the gluten network structure, hidden safety hazards, and destroying cell tissue structure

Inactive Publication Date: 2006-06-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some defects in the bread made from frozen dough. For example, the ice crystals formed in the freezing process will destroy the gluten network structure, reduce the air holding capacity of the dough, and reduce the specific volume of bread; Formation of ice crystals that disrupt the cellular organization, causing leakage of cytoplasmic components and release of the reducing substance glutathione, thus weakening the gluten structure
Generally, bromate chemicals are mainly used in frozen dough to improve gluten strength, but these chemicals have certain safety hazards during use, so their use has been banned at home and abroad

Method used

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  • Biological emulsifier for anti-freezing fermentation of frozen dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] In the embodiment of the present invention, the bioemulsifier component proportioning for frozen dough antifreeze fermentation is by weight percentage:

[0014] In the embodiment of the present invention, take lipase: 50%, pentosanase: 30%, guar gum: 0.3%, calcium stearoyl lactylate: 19.7%; the above components are accurately weighed according to the proportioning ratio , placed in a blender and mixed evenly, the speed of the blender: 110-120 rpm, stirring time: 5-10 minutes. The stirred mixture is weighed according to the packaging standard, and it is finished product after packaging, and finally refrigerated for future use.

Embodiment 2

[0016] In the embodiment of the present invention, the bioemulsifier component proportioning for frozen dough antifreeze fermentation is by weight percentage:

[0017] In the embodiment of the present invention, take lipase: 55%, pentosanase: 25%, carboxymethyl cellulose: 0.1%, calcium stearoyl lactylate: 19.9%; adopt the process step in the embodiment one Also made up to standard biological emulsifier.

Embodiment 3

[0019] In the embodiment of the present invention, the bioemulsifier component proportioning for frozen dough antifreeze fermentation is by weight percentage:

[0020] Take lipase in the embodiment of the present invention: 53%, pentosanase: 27.5%, locust bean gum: 0.2%, calcium stearoyl lactylate: 19.3%; adopt the process step in embodiment one, two Also made up to standard biological emulsifier.

[0021] The raw materials adopted in the present invention are purchased from the market, and what use is conventional equipment.

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Abstract

A bioemulsifier for the anti-freezing fermentation of frozen dough is proportionally prepared from lipase, pentosanase, guar gum or carboxymethyl cellulose or locust bean gum, and calcium stearyllactate through mixing and cold storage.

Description

technical field [0001] The invention relates to a biological emulsifier used for freezing-resistant fermentation of frozen dough, specifically capable of enhancing the strength of gluten in frozen dough, increasing the extensibility and gas holding capacity of frozen dough, increasing the specific volume of bread, and improving the quality of bread structure, belonging to the technical field of food additives. Background technique [0002] Bread making from frozen dough has the advantages of convenience, flexibility, stable product quality, industrial scale, less waste and more efficient resource utilization. However, there are still some defects in the bread made from frozen dough. For example, the ice crystals formed in the freezing process will destroy the gluten network structure, reduce the air holding capacity of the dough, and reduce the specific volume of bread; Ice crystals are formed, which disrupt the tissue structure of the cells, leading to leakage of cytoplasm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04C12N9/00
Inventor 黄卫宁贾春利
Owner JIANGNAN UNIV
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