A compound improver for keeping bread moist and soft and its application

Abstract

The present invention discloses a composite improver for keeping bread moist and soft and its application, belonging to the technical field of baked food additive enzyme preparation emulsifier colloid. The bread moisturizing and soft composite improver of the present invention includes the following components in percentage by mass: maltogenic amylase: 0.5-5%, α-amylase: 0.1-2%, xylanase: 0.3-3%, phospholipase: 0.1-1%, glucose oxidase: 0.1-1%, ascorbic acid: 1-5%, mono- and diglycerol fatty acid esters: 20-40%, calcium stearoyl lactylate: 2-10%, sodium alginate: 1-3%, methylcellulose: 1-3%, sodium carboxymethylcellulose: 1-3%, edible starch: 10-70%. When the bread composite improver is used to make bread, it can effectively improve and maintain the taste moisture and softness of bread-like baked products for a long time, is suitable for industrialized long-shelf-life bread making, and has a good application prospect.

Description

Technical Field

[0001] The invention relates to a compound improver for keeping bread moist and soft and application thereof, belonging to the technical field of baked food additives, enzyme preparations, emulsifiers and colloids. Background Art

[0002] Bread is made of flour, yeast, salt and water as the basic raw materials, with appropriate amounts of oil, sugar, eggs, dairy products, various additives and other auxiliary materials added, and is made through mixing, relaxing, shaping, proofing and baking. In my country, bread products with medium and long shelf life are produced by large food factories using fully automatic production lines. High-intensity mechanical operations put great pressure on the dough, which causes damage to the dough gluten, resulting in changes in the bread's organizational structure and poor water retention. During the shelf life, the bread is very easy to age, has a rough taste, lacks elasticity, and is easy to fall off, causing huge economic losses to manufacturers.

[0003] The main problem currently faced by bread manufacturers is how to keep the bread soft, moist and taste good during its shelf life.

[0004] The main reasons for bread aging and falling apart are starch recrystallization and water migration. On the one hand, the main components of flour are starch and protein, of which starch accounts for about 70%. The protein in flour forms gluten by absorbing water. During the baking process, a large amount of water is transferred from the gluten to the surrounding starch and gelatinizes it. The gluten at high temperature solidifies due to water loss, forming the bread skeleton, and the gelatinized starch fills the gluten skeleton, thus fixing the shape of the bread. However, after long-term storage, the starch continuously transforms from the disordered state after gelatinization to an ordered crystal structure, and the starch regenerates and ages. Interfering with starch recrystallization can reduce starch regeneration and aging. On the other hand, after long-term storage, the moisture gradually moves from the bread core to the bread crust and evaporates into the air, and the bread loses water and becomes dry and falling apart. Reducing moisture migration and keeping moisture from being lost can keep the bread core moist and soft.

[0005] Chinese patent CN 103651662A discloses a bread-keeping enzyme preparation and its application. The bread-keeping enzyme preparation is composed of the following components by weight: 5%-20% maltogenic amylase, 0.3%-1.2% fungal α-amylase, 0.2%-0.8% xylanase, 1%-1.6% lipase, and the balance is starch. When making bread, the addition amount of the bread-keeping enzyme preparation is 0.08%-0.12% of the weight of flour. Too small an addition amount is not conducive to operation and use in actual industrial production, and the moisture retention and softness retention properties of the bread are still relatively poor. Summary of the invention

[0006] [Technical issues]

[0007] The bread preservatives in the prior art have poor moisturizing and softening effects, which are not conducive to mass production and application.

[0008] [Technical solution]

[0009] In view of the above technical problems, the present invention provides a compound improver for keeping bread moisturizing and softening, which can be suitable for actual industrial production and use, and an application method thereof. Through the synergistic effect of enzyme preparations, emulsifiers and hydrophilic colloids, the moistness and softness of bread baked products can be effectively improved, starch aging can be slowed down, and water loss can be reduced. The improver is particularly suitable for keeping bread moisturizing and softening in industrial long-shelf-life bread.

[0010] The present invention aims to provide a composite improver for keeping bread moisturizing and soft, comprising the following components in percentage by mass:

[0011] Maltogenic amylase: 0.5-5%, α-amylase: 0.1-2%, xylanase: 0.3-3%, phospholipase: 0.1-1%, glucose oxidase: 0.1-1%, ascorbic acid: 1-5%, mono- and diglycerol fatty acid esters: 20-40%, calcium stearoyl lactylate: 2-10%, sodium alginate: 1-3%, methyl cellulose: 1-3%, sodium carboxymethyl cellulose: 1-3%, edible starch: 10-70%.

[0012] In one embodiment, the maltogenic amylase is prepared by fermentation of Bacillus stearothermophilus, and has an enzyme activity of 150,000 cu / g.

[0013] In one embodiment, the phospholipase is prepared by fermentation of Aspergillus niger, and has an enzyme activity of 15000 plu / g.

[0014] In one embodiment, the compound improver is composed of the following mass percentages: maltogenic amylase: 5%, α-amylase: 1%, xylanase: 1%, phospholipase: 0.8%, glucose oxidase: 0.5%, ascorbic acid: 3%, mono- and diglycerol fatty acid esters: 30%, calcium stearoyl lactylate: 5%, sodium alginate: 2%, methyl cellulose: 3%, sodium carboxymethyl cellulose: 3%, and edible starch: 45.7%.

[0015] In one embodiment, the composite improver is composed of the following mass percentages: maltogenic amylase: 0.5%, α-amylase: 0.5%, xylanase: 0.5%, phospholipase: 0.5%, glucose oxidase: 0.2%, ascorbic acid: 3%, mono- and diglycerol fatty acid esters: 20%, calcium stearoyl lactylate: 2%, sodium alginate: 1%, methyl cellulose: 1%, sodium carboxymethyl cellulose: 1%, and edible starch: 69.8%.

[0016] The second object of the present invention is to provide a method for improving the moisture retention and softening properties of bread, the method comprising using the above-mentioned bread moisture retention and softening compound improver to make bread.

[0017] In one embodiment, the bread moisture retaining and softening compound improving agent is used in an amount of 0.3-1% by weight of the bread flour.

[0018] In one embodiment, the method specifically comprises:

[0019] (1) Mixing procedure: put the powder in the bread ingredients into a mixing bowl, mix slowly until the powder is evenly mixed, add the liquid ingredients in the bread ingredients, mix slowly for 4 minutes, add salt, mix quickly for 7 minutes, add butter, mix slowly for 3 minutes, switch to fast mixing for 1 minute, and the dough temperature is 26-28° C.;

[0020] (2) Dividing and shaping: 130-150 g / piece of dough; relax at room temperature for 10 min, shape and place in a toast box;

[0021] (3) Proofing: Place the bread box from step (2) at 35° C. and relative humidity (%): 80% for 100 to 110 minutes.

[0022] (4) After step (3) has risen, place the dough in an empty oven, set the upper temperature to 180°C and the lower temperature to 220°C, and bake for 33 minutes.

[0023] In one embodiment, the powder materials in the bread raw materials of step (1) include bread flour, white sugar, salt, yeast, calcium propionate, sodium dehydroacetate and a bread moisturizing and softening compound improver.

[0024] In one embodiment, the liquid raw materials in the bread raw materials of step (1) include eggs, sorbitol liquid, fructose syrup, glycerin and water.

[0025] In one embodiment, the bread raw materials include 1000g high-gluten wheat flour, 100g eggs, 180g white sugar, 10g salt, 40g sorbitol liquid, 30g fructose syrup, 10g glycerol, 160g butter, 16g yeast, 460g water, 2g calcium propionate, 0.5g sodium dehydroacetate, and 10g bread moisturizing and softening compound improver.

[0026] The third object of the present invention is to provide bread prepared by the above method.

[0027] [Beneficial Effects]

[0028] Compared with the prior art, the bread moisturizing and softening compound improver provided by the present invention effectively improves the mouthfeel moisture and softness of bread baked products through the synergistic effect of enzyme preparations, emulsifiers and hydrophilic colloids, slows down starch aging, reduces water loss, plays a good role in preventing starch aging, and prolongs the shelf life of starch products. At the same time, it improves the ductility and gas retention of gluten and increases the chewy taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a data graph showing the change in bread hardness of the bread prepared in Example 3 of the present invention and Comparative Example 6 during a 90-day storage period;

[0030] Figure 2 This is a data graph showing changes in bread elasticity during a 90-day storage period for bread prepared in Example 3 of the present invention and Comparative Example 6;

[0031] Figure 3 The graph is a data chart showing the change in chewiness of the bread prepared in Example 3 of the present invention and Comparative Example 6 during a 90-day storage period. DETAILED DESCRIPTION

[0032] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention is further described in detail below in conjunction with specific embodiments.

[0033] 1. Determination of hardness, elasticity and chewiness

[0034] Bread texture (hardness, elasticity, chewiness) test parameters: Texture analyzer, AACC36 test probe, pre-test, mid-test, post-test rate of 2mm / s, distance to target value of 10mm, trigger type of automatic, trigger point load of 5g.

[0035] 2. The maltogenic amylase, α-amylase, xylanase, phospholipase and glucose oxidase used in the examples were purchased from Millbo Srl, Italy. Among them, the maltogenic amylase was prepared by fermentation of Bacillus lipothermophilus, with an enzyme activity of 150,000 cu / g, an optimal pH range of 4.5-6.5, and an optimal temperature range of 30-35°C; the α-amylase activity was 100,000 u / g, the xylanase activity was 120,000 xyn / g, the phospholipase activity was 15,000 plu / g, and the glucose oxidase activity was 15,000 gu / g.

[0036] The phospholipase is prepared by fermentation of Aspergillus niger, with an enzyme activity of 15000plu / g, an optimal pH range of 6.5-7.5, and an optimal temperature range of 55-65°C.

[0037] Ascorbic acid, mono- and di-glycerol fatty acid esters, calcium stearoyl lactylate, sodium alginate, methyl cellulose, sodium carboxymethyl cellulose, food grade, commercially available.

[0038] Example 1

[0039] A bread moisturizing and softening compound improver (100g is 100%) is made of the following components in percentage by mass:

[0040] Maltogenic amylase: 5%, alpha-amylase: 1%, xylanase: 1%, phospholipase: 0.8%, glucose oxidase: 0.5%, ascorbic acid: 3%, mono- and diglycerol fatty acid esters: 30%, calcium stearoyl lactylate: 5%, sodium alginate: 2%, methyl cellulose: 3%, sodium carboxymethyl cellulose: 3%, edible starch: 45.7%.

[0041] Example 2

[0042] A bread moisturizing and softening compound improver (100g is 100%) is made of the following components in percentage by mass:

[0043] Maltogenic amylase: 0.5%, alpha-amylase: 0.5%, xylanase: 0.5%, phospholipase: 0.5%, glucose oxidase: 0.2%, ascorbic acid: 3%, mono- and diglycerol fatty acid esters: 20%, calcium stearoyl lactylate: 2%, sodium alginate: 1%, methyl cellulose: 1%, sodium carboxymethyl cellulose: 1%, edible starch: 69.8%.

[0044] Comparative Example 1

[0045] The maltogenic amylase in the bread moisturizing and softening compound improver in Example 1 was replaced with commercially available maltogenic amylase (the commercially available maltogenic amylase was prepared by fermentation of Bacillus subtilis, and the enzyme activity was 10500 U / g); the rest was the same as Example 1.

[0046] Comparative Example 2

[0047] The only difference from Example 1 is that phospholipase is omitted and the amount of edible starch is adjusted accordingly; the rest is the same as Example 1.

[0048] Comparative Example 3

[0049] The only difference from Example 1 is that methyl cellulose is omitted and the amount of edible starch is adjusted accordingly; other parameters and steps are the same as Example 1.

[0050] Comparative Example 4

[0051] The only difference from Example 1 is that sodium alginate, methyl cellulose and sodium carboxymethyl cellulose are omitted, and the amount of edible starch is adjusted accordingly; other parameters and steps are the same as Example 1.

[0052] Comparative Example 5

[0053] The only difference from Example 2 is that phospholipase, glucose oxidase, sodium alginate, methylcellulose and sodium carboxymethylcellulose are omitted, and the amount of edible starch is adjusted accordingly; other parameters and steps are the same as Example 2.

[0054] The specific components and weight percentages of the products of Examples 1 to 2 and Comparative Examples 1 to 5 are shown in Table 1:

[0055] Table 1: Components and weight percentages (%) of bread moisturizing and softening compound improver and comparative products

[0056]

[0057] Example 3

[0058] Bread was made by using the bread moisturizing and softening compound improver prepared in Examples 1-2 and the compound improver prepared in Comparative Examples 1-5, calculated by weight fraction, using the following formula and preparation method.

[0059] The recipe of bread is: 1000g high-gluten wheat flour, 100g eggs, 180g white sugar, 10g salt, 40g sorbitol liquid, 30g fructose syrup, 10g glycerin, 160g butter, 16g yeast, 460g water, 2g calcium propionate, 0.5g sodium dehydroacetate, and 10g bread moisturizing and softening compound improver.

[0060] Bread preparation method:

[0061] Mixing procedure: put all the powder into the mixing bowl, stir slowly to mix the powder evenly, then add the liquid ingredients and stir slowly for 4 minutes, add salt and stir quickly for 7 minutes, add butter and stir slowly for 3 minutes, then stir quickly for 1 minute. The dough temperature is 26-28℃.

[0062] Dividing and shaping: 150g / dough; relax at room temperature for 10 minutes. After shaping, place 3 doughs in each toast box.

[0063] Proofing temperature (℃): 35℃; Relative humidity (%): 80%; Proofing time (min): 110min.

[0064] Baking temperature (℃): upper heat 180℃, lower heat 220℃, bake for 33 minutes.

[0065] Comparative Example 6

[0066] The blank control group is different from Example 3 only in that: the bread is made without adding any improver, and the bread making method is the same as above.

[0067] Bread performance test

[0068] The hardness, elasticity and chewiness of the prepared bread were tested using a texture analyzer; the results are shown in Table 2:

[0069] Table 2 Various performance test results of bread prepared in the embodiments and comparative examples

[0070]

[0071] As can be seen from the above table, compared with Comparative Examples 1-5 and the blank group, the hardness, elasticity and chewiness of the bread in Example 1 and Example 2 are better. Because the maltose amylase hydrolyzes the amylopectin by fermentation with thermophilic Bacillus lipophilus, only a small cluster structure is formed, and the main structure of the amylopectin can be better preserved. It is these unique hydrolyzates that can interfere with the recrystallization of starch, thereby reducing the regeneration rate and recrystallization rate of starch particles, keeping the bread soft and keeping it fresh for a longer time. At the same time, the synergistic effect of xylanase, phospholipase and glucose oxidase makes the bread tissue and pore structure more uniform and delicate, reducing water loss. The uniform network structure formed between the hydrophilic colloid and the protein molecules can better wrap the water, slow down the migration rate of water, and reduce water loss.

[0072] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A compound improver for keeping bread moisturizing and soft, characterized in that: The compound improver is composed of the following mass percentages: Maltogenic amylase: 5%, α-amylase: 1%, xylanase: 1%, phospholipase: 0.8%, glucose oxidase: 0.5%, ascorbic acid: 3%, mono- and di-glycerol fatty acid esters: 30%, calcium stearoyl lactylate: 5%, sodium alginate: 2%, methyl cellulose: 3%, sodium carboxymethyl cellulose: 3%, edible starch: 45.7%; The maltogenic amylase is prepared by fermentation of Bacillus stearothermophilus, and the enzyme activity is 150000cu / g; The phospholipase is prepared by fermentation of Aspergillus niger, and has an enzyme activity of 15000 plu / g.

2. A compound improver for keeping bread moisturizing and soft, characterized in that: The compound improver is composed of the following mass percentages: Maltogenic amylase: 0.5%, α-amylase: 0.5%, xylanase: 0.5%, phospholipase: 0.5%, glucose oxidase: 0.2%, ascorbic acid: 3%, mono- and di-glycerol fatty acid esters: 20%, calcium stearoyl lactylate: 2%, sodium alginate: 1%, methyl cellulose: 1%, sodium carboxymethyl cellulose: 1%, edible starch: 69.8%; The maltogenic amylase is prepared by fermentation of Bacillus stearothermophilus, and the enzyme activity is 150000cu / g; The phospholipase is prepared by fermentation of Aspergillus niger, and has an enzyme activity of 15000 plu / g.

3. A method for improving the moisture retention and softness retention of bread, characterized in that: The method comprises adding the compound improving agent according to claim 1 or 2 during bread making.

4. The method according to claim 3, characterized in that The compound improver is added in an amount of 0.3-1% of the weight of the bread crumbs.

5. The method according to claim 3, characterized in that: The method specifically comprises the following steps: (1) Mixing process: put the powder in the bread ingredients into the mixing bowl, mix until the powder is evenly mixed, then add the liquid ingredients in the bread ingredients and continue to mix, add salt and continue to mix until dough is formed, then add butter and mix until a smooth and soft dough is formed; (2) Divide and shape: 130-150g / piece of dough; relax at room temperature for 10 minutes, shape and place in a toast box; (3) Proofing: Place the bread box from step (2) at 35°C and 80% relative humidity for 100-110 minutes. (4) After step (3) has risen, place the dough in an empty oven and bake at 160-180°C for 33 minutes.

6. The method according to claim 5, characterized in that The bread raw materials include 1000g high-gluten wheat flour, 100g eggs, 180g white sugar, 10g salt, 40g sorbitol liquid, 30g fructose syrup, 10g glycerol, 160g butter, 16g yeast, 460g water, 2g calcium propionate, 0.5g sodium dehydroacetate, and 10g bread moisturizing and softening compound improver.

7. Bread prepared by the method according to any one of claims 3 to 6.

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