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Biological oxidant capable of substituting potassium bromate for flour product

A technology of potassium bromate and flour products, which is applied in the field of food processing to achieve the effects of enhancing gluten strength, fine structure, and increasing specific volume

Inactive Publication Date: 2006-07-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its toxicity and carcinogenicity have been widely confirmed, and the World Health Organization (WHO) has notified the world that potassium bromate is a carcinogen, and its use has been banned.

Method used

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  • Biological oxidant capable of substituting potassium bromate for flour product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] In the embodiment of the present invention, glucose oxidase: 19.0% by weight, peroxidase: 22.0% by weight, and ascorbic acid: 59.0% by weight; glucose oxidase, peroxidase, and ascorbic acid are stirred in proportion at normal temperature Mix evenly in the cylinder, and the rotation speed of the mixing cylinder is: 100-120 rpm; then weigh and pack according to the packaging standard to obtain the finished oxidant. Store the packaged product in cold storage at a temperature of 0-4°C.

[0012] Take the oxidizing agent in this embodiment: 0.008% by weight, wheat flour: 51% by weight, sucrose: 10.0% by weight, salt: 0.5% by weight, milk powder: 2.0% by weight, shortening: 8.392% by weight, yeast For: 1.1% by weight, water: 27% by weight. Mix oxidant, flour, sucrose, salt, milk powder, yeast, and water, knead evenly, then add shortening and knead until a dough is formed, the dough is divided into pieces, rounded, rested and relaxed, and finally baked into bread .

[0013] ...

Embodiment 2

[0015] In the embodiment of the present invention, glucose oxidase: 19.5% by weight, peroxidase: 21.5% by weight, and ascorbic acid: 59.0% by weight; glucose oxidase, peroxidase, and ascorbic acid are stirred in proportion at normal temperature Mix evenly in the tank, the mixing speed of the mixing tank is: 100-120 rpm; then weigh and pack according to the packaging standard to be the finished oxidant. Store the packaged product in cold storage at a temperature of 0-4°C.

[0016] Take the oxidizing agent in this embodiment: 0.009% by weight, wheat flour: 51% by weight, sucrose: 10.0% by weight, salt: 0.5% by weight, milk powder: 2.0% by weight, shortening: 8.391% by weight, yeast For: 1.1% by weight, water: 27% by weight. Mix oxidant, flour, sucrose, salt, milk powder, yeast, and water, knead evenly, then add shortening and knead until a dough is formed, the dough is divided into pieces, rounded, rested and relaxed, and finally baked into bread .

[0017] Due to the additio...

Embodiment 3

[0019] In the embodiment of the present invention, glucose oxidase: 20.0% by weight, peroxidase: 22.0% by weight, and ascorbic acid: 58.0% by weight; glucose oxidase, peroxidase, and ascorbic acid are stirred in proportion at normal temperature Mix evenly in the tank, the mixing speed of the mixing tank is: 100-120 rpm; then weigh and pack according to the packaging standard to be the finished oxidant. Store the packaged product in cold storage at a temperature of 0-4°C.

[0020] In this embodiment, the oxidizing agent is: 0.01% by weight, wheat flour: 51% by weight, sucrose: 10.0% by weight, salt: 0.5% by weight, milk powder: 2.0% by weight, shortening: 8.390% by weight, yeast For: 1.1% by weight, water: 27% by weight. Mix oxidant, flour, sucrose, salt, milk powder, yeast, and water, knead evenly, then add shortening and knead until a dough is formed, the dough is divided into pieces, rounded, rested and relaxed, and finally baked into bread .

[0021] Due to the addition ...

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Abstract

The invention relates to a biological oxidant for replacing potassium bromate in flour products, which is prepared from glucose oxidase 19.0-20.0 wt%, peroxydase 21.0-22.0 wt%, ascorbic acid 58.0-59.0 wt% through mixing proportionally, stirring homogeneously, weighing and packaging.

Description

technical field [0001] The invention relates to a biological oxidant used in flour products that can replace potassium bromate, in particular to enhance the strength of gluten in flour products made of wheat flour, improve the properties of flour products and the quality of final products, and belongs to the technical field of food processing. Background technique [0002] Wheat is the main food crop, accounting for about a quarter of the total grain output. However, due to the influence of wheat varieties, climate, soil and other factors, most of the wheat belongs to medium and low-gluten wheat, and it is difficult to produce high-quality flour. Therefore, enterprises in flour In the production of noodle products, oxidants are often added to enhance the gluten strength of flour, improve the rheological properties and mechanical processing properties of dough, so that the produced noodle products have better texture and taste. Commonly used flour strengthening agents include...

Claims

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Application Information

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IPC IPC(8): A21D2/14
Inventor 黄卫宁邹奇波贾春利
Owner JIANGNAN UNIV
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