39 results about "Bread making" patented technology

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

The utility model discloses a manual bread cutting machine, which relates to the technical field of manual bread making equipment and comprises a mounting base and a mounting handle rotatably connected in the mounting base, and the mounting handle is rotatably connected with two mutually symmetrical transmission plates; according to the bread cutting device, the multiple cutting knife frames are distributed in the length direction of the mounting frame in a linear array mode, bread can be cut into multiple parts through one-time operation, and compared with a traditional mode that the bread is broken through fingers or a common bread cutting tool is used, the cutting efficiency is improved, the batch cutting requirement is met, and manpower and time cost is reduced. And on the other hand, the cutting knife frames distributed in an array mode guarantee the consistency of the cutting effect, the cut bread is uniform in shape and size, and follow-up dish making and presenting are facilitated. The design solves the problem that a common bread cutting tool is difficult to ensure the consistency and stability of the cutting effect, and avoids the influence on the dish quality due to different shapes and sizes of bread.

The invention discloses an application of a composition of neopullulanase and transglucosidase in bread making, the addition amount of the neopullulanase is 500-1000 U / kg of flour, and the addition amount of the transglucosidase is 500-1000 U / kg of flour. The novel pullulanase and the transglucosidase are used for making the bread, and the two cooperative enzymes are used as improvers, so that the specific volume of the bread is increased, and the texture of the bread is more excellent, the chewiness of the bread is kept stable during storage, and the problem that the conventional bread is strenuous to chew after being stored is avoided; meanwhile, the cohesiveness is reduced, the sticky feeling during chewing is reduced, the conglutination level is also remarkably reduced, and the oral eating experience is further optimized; in addition, the hardness of the bread can be remarkably reduced, the bread is kept soft in taste within the storage period, the aging speed of the bread is effectively reduced, and the storage time of the bread is prolonged. The method can effectively improve the bread performance, and can be used as an effective supplement for a traditional bread performance improvement method.

The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Solution] The inventors have found that the above problem can be solved by using an oil and fat composition containing a specific amount of psyllium seed gum with a moisture content of 12% by mass or less and a moisture content of 5% by mass or less. In particular, they have found that in bread dough with a high water content, adding the oil and fat at the timing of adding the flour after it has absorbed enough water makes it possible to form a gluten film and suppress the stickiness of the dough.

To provide a baking tray for bread baking that is robust and resistant to deformation, prevents contamination by foreign objects, is superior in hygiene, and can be implemented with a simple configuration.SOLUTION: A baking tray for bread baking comprises: a metal bottom portion 12: a side plate portion 14 formed by raising a peripheral edge of the bottom portion 12; a flange portion 16 formed to extend outwardly from a peripheral edge 14a of the side plate portion 14 and having an outer peripheral edge 16a bent to contact the outer periphery 14b of the side plate portion 14; and a metal reinforcing member 18 positioned on the outer periphery 14b of the side plate portion 14 so as to be sealed at this flange portion 16 and the outer periphery 14b of the side plate portion 14, and enclosed within the flange portion 16.SELECTED DRAWING: Figure 1

The utility model discloses a fertilizing wheel device which comprises a fixing sleeve, a sliding frame is inserted into the bottom end of the fixing sleeve in a sliding mode, two fastening screws are inserted into one side of the sliding frame in a threaded mode, a sliding hole is formed in one side of the fixing sleeve, the fastening screws slide in the sliding hole, and a cover plate is fixedly connected to one side of the fixing sleeve. A rotating shaft is rotatably inserted into the bottom of one side of the sliding frame, the other end of the rotating shaft is fixedly connected with a wheel frame, the circumference of the wheel frame is fixedly connected with a plurality of steamed corn-bread making heads, the bottoms of the steamed corn-bread making heads are fixedly connected with two reinforcing rods, the other ends of the reinforcing rods are welded to the circumference of the wheel frame, and two bearing seats are fixedly connected to the top of a fixing sleeve; and a driving shaft is rotationally inserted between the two bearing seats. The height of the fertilizing wheel device is adjusted according to the height of a mound by adjusting the insertion length of the sliding frame and the fixing sleeve and fixing the sliding frame through the fastening screw, so that the fertilizing efficiency of crops is improved.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

According to the high-proportion defatted coix seed composite flour and the bread made from the composite flour, large-scale and high-value utilization of defatted coix seed byproducts can be achieved, and bread products stable in processability and quality are obtained under the condition of high mixing amount.

To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread excellent in the flavor with improved crispness and softness.SOLUTION: A breadmaking oil and fat composition contains, in (A) an edible oil and fat, (B) maltose producing α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester. The breadmaking oil and fat composition contains (C) the lecithin of 0.5 to 2.0 mass% and (D) the monoglycerol fatty acid ester of 0.5 to 10.0 mass%.SELECTED DRAWING: None

A method for producing bread is characterized by comprising: (a) a step for mixing wheat flour and warm water, or mixing wheat flour and water and then heating the mixture, to prepare a water roux dough; (b) a step for measuring, using a rapid visco analyzer, the final viscosity and the peak viscosity of a slurry obtained by adding water to a portion of the water roux dough to form a suspension; and (c) a step for preparing a bread dough using the water roux dough, the value of (final viscosity) / (peak viscosity) being adjusted to 0.9-1.5.

The application relates to the technical field of food oil and baking modification, and particularly discloses an enzyme-loaded artificial cream, a preparation method thereof and application of the enzyme-loaded artificial cream in pre-baking frozen bread. The enzyme-loaded artificial cream is a water-in-oil emulsion, which comprises an oil continuous phase and water phase droplets and an enzyme preparation component dispersed in the oil continuous phase; the oil continuous phase comprises an emulsifier component, the emulsifier component comprises polyglycerol ricinoleate, polyglycerol fatty acid ester, glycerol monostearate, mono-diglycerol fatty acid ester and sodium stearoyl lactylate; the water phase droplets comprise propylene glycol alginate; and the enzyme preparation component comprises maltogenic amylase and mesophilic alpha-amylase. The enzyme-loaded artificial cream can be used in the production of pre-baking frozen bread, the addition amount is 1-30% of the total mass of flour, can effectively delay the aging of the bread, improve the moisture softness of the bread, and improve the dough processability and organization stability after frozen storage.

The present application provides a kind of gluten-free rice and sorghum bread and its preparation method, it is related to food processing technical field.The gluten-free rice and sorghum bread of the present application takes rice flour, sorghum flour as main raw material, by adding psyllium husk powder, xanthan gum and monoglyceride, the texture of bread is improved, to solve the problem of easy collapse, small specific volume, difficult to produce pore, fragile structure, lack of elasticity, poor taste due to rice flour, sorghum flour and other gluten-free protein cannot form gluten network, the bread made has the characteristics of golden skin, full shape, uniform pore section, delicate and soft taste, rich aroma and the like.

This utility model relates to a multifunctional bread shaping device, belonging to the field of bread making technology. It includes a belt conveyor with a conversion disc at its top. A servo motor is mounted above the conversion disc, and the output shaft of the servo motor is fixedly connected to the center of the conversion disc. The beneficial effect of this utility model is that as the conversion disc descends, it can bring the corresponding mold closer to the bread dough. This allows for the use of square, round, and decorative molds to meet diverse bread shaping needs. When different molds need to be changed or damaged molds need to be replaced, the position of the conversion disc can be adjusted to move the worn or replaced mold away from the shaping area and place the new mold in the shaping area. This allows for timely adjustments based on different production conditions, improving the production efficiency of the bread.

To provide a convenient breadmaking technique, or bread which is excellent in sticky feeling, fluffy feeling and sweetness.SOLUTION: The present invention provides a breadmaking powder composition containing non-crystalline wheat flour and crystalline wheat flour. Also, the present invention provides a method of producing bread comprising a dough preparation step of obtaining dough by kneading non-crystalline wheat flour, crystalline wheat flour, and water, and a baking step of baking the dough.SELECTED DRAWING: None

The utility model relates to the field of bread production, in particular to a material injection device applied to production of dried meat floss sandwich bread, which comprises a rack, a material injection machine and a reciprocating mechanism. The reciprocating mechanism comprises a mounting plate, an upper turntable and a lower turntable. According to the utility model, salad dressing and dried meat floss are sequentially injected into the dough sheets conveyed on the conveyor belt through the material injection machine, so that the material injection operation is completed. In the material injection process, the upper rotating disc drives the lower rotating disc to rotate, the guide sliding groove pushes the guide pin to drive the reciprocating plate to stretch out and draw back in the reciprocating sliding groove, reciprocating motion is formed, and salad dressing and dried meat floss form wavy lines on dough wrappers. According to the utility model, salad sauce and dried meat floss are put into the filling machine, so that the production efficiency is improved, the salad sauce and the dried meat floss can be uniformly distributed on a dough wrapper, and the mouth feel of the prepared sandwich bread is improved. In addition, the eccentric distance of the lower turntable is adjustable, so that the reciprocating motion distance of the reciprocating plate is indirectly adjusted to adapt to dough skins with different widths, and the application range and the practicability of the material injection device are improved.

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.

This invention provides a technique for improving the quality of bread made from frozen bread dough. The technique includes a bread modifier for improving frozen dough, containing one or more components selected from 4-α-glucan transferase, β-amylase, lipase, and vitamin C.

The invention discloses bread capable of regulating and controlling protein accumulation behaviors through tagatose coupled vital gluten and biologically modified dietary fibers to achieve low GI and a preparation method of the bread, and relates to the technical field of baking. Kneading dough; making dough; performing fermentation; performing baking; the raw materials of the compound functional sugar substitute bread not containing the butter are evenly mixed, water is added, the mixture is kneaded into dough, the dough is whipped, the whipping is divided into high-speed whipping and low-speed whipping, and the tagatose is coupled with the vital gluten and the biologically modified dietary fibers to regulate and control the protein accumulation behavior, so that the low-GI bread is achieved. By replacing 60% or more of cane sugar with tagatose, replacing 15% or more of high-gluten flour with biologically modified dietary fiber and replacing 7% or more of high-gluten flour with vital gluten for bread making, the bread made by the method has high specific volume and good flavor, the use amount of cane sugar in bread making is greatly reduced, and the bread is more suitable for bread making. And the use amount of the high-gluten wheat flour is reduced to a certain extent.

The present invention relates to a specific sourdough starter comprising at least one lactic acid bacterium of the species Pediococcus parvulus and at least one second lactic acid bacterium selected from Leuconostoc citreum, Pantoea agglomerans, and Bacillus subtilis, as well as its use in breadmaking and cheesemaking. In particular, the invention relates to a sourdough starter intended for use in both breadmaking and cheesemaking.

The invention provides a bread with D-allulose instead of sucrose and a preparation method therefor, and relates to the technical field of food processing. The starting materials include, in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder includes one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis. Replacing sucrose with D-allulose in bread does not affect the normal proofing of bread dough, and the baked bread is fluffy and soft, sweet, and delicious, has good color, aroma, and taste. Because D-allulose has the advantages of low calorie and low blood sugar response, consumers' pursuit of “healthy eating” is met.

The utility model relates to bread processing technical field, and disclose a kind of cloth fermentation equipment for bread processing, including fermentation cabinet, the front end of the fermentation cabinet is movably installed with sealed cabinet door, the both sides of the fermentation cabinet are provided with hot plate, the inside of the fermentation cabinet is provided with several trays and support frame, the bottom end of the tray is fixedly connected with sliding block in both side positions, the top of the support frame is provided with sliding slot, the tray is movably installed in the top of support frame by sliding block and sliding slot, the bottom end of the support frame is fixedly connected with mounting plate in both side positions by connecting plate;By support frame, tray, mounting plate, plug rod, drainage hose, drainage box, the distance between each tray can be adjusted according to dough size, prevent cloth from contacting with other trays after fermentation, it is convenient to adjust according to fermentation demand, prevent from affecting cloth fermentation, avoid the dough in the lowermost part to be drenched with more water flow, it is convenient to improve humidification uniformity.

The present application relates to the technical field of bread production, in particular to a kind of automatic weighing and shaping bread production line equipment and its working method, wherein the equipment of the present application includes receiving tray, guide mechanism, cutting mechanism and driving mechanism.Working, through the movement of guide seat makes driving shaft operation and drive receiving tray rotation to pour the dough that is weighed qualified into first conveyor for conveying, simultaneously, the movement of guide seat makes connecting shaft promote driving seat to move and drive the swing of the first connecting rod and second connecting rod of each cross component, realize the cutting action of cutting knife.It can be seen from this that, while realizing the automatic weighing of continuous dough, the two sides of the dough that is weighed qualified can also be continuously cut to discharge the air inside the dough, complete the automatic exhaust work in dough shaping.The above work does not need manual operation, and can realize the automatic weighing and exhaust of continuity, improve the efficiency of bread making, thereby improve production efficiency.

This utility model discloses a dough kneading device for making small bread rolls, including a base. A dough kneading frame is fixedly installed on one side of the top of the base. An electric lifting assembly is installed on the dough kneading frame, and a first bearing seat is fixedly connected to the movable end of the electric lifting assembly. A movable frame is fixedly connected to the inner ring of the bearing inside the first bearing seat. A rotating assembly is installed between the movable frame and the first bearing seat. A dough kneading drum is rotatably connected to the inner surface of the movable frame. In this utility model, the electric lifting assembly drives the dough kneading drum to achieve lifting and lowering movement. Combined with the rotatable design of the movable frame, the dough can automatically descend and pour out the material after kneading, completely solving the problem of difficult material retrieval in traditional fixed drums. At the same time, the dough kneading drum can be completely detached from the top cover area, facilitating thorough cleaning of the inside of the drum and rotating parts, eliminating cleaning dead corners. In addition, the elastic shaft design ensures the reliability of power transmission during lifting.

The object of the present invention is a novel Weissella sibaria bacterial strain deposited as KKP 2094p, compositions containing the same, pharmaceutical compositions for pharmaceutical use, nutritional supplements, probiotic preparations, bacterial starter cultures for making bread, sourdough, bread, methods for making bread, methods for microbial production of dextran, bacterial preparations, and uses of this strain in particular for the prevention and / or treatment, preferably for the treatment, of intestinal cancer, preferably colorectal cancer.

The utility model discloses a flour screening machine for bread processing, which relates to the field of flour screening and comprises a bottom plate, a square box is movably mounted at the upper end of the bottom plate, a screening box is fixedly mounted at one end, far away from the bottom plate, of the square box, and a feeding pipe is arranged at one end, far away from the square box, of the screening box. A second screening plate is fixedly mounted in the screening box, a plurality of partition plates are fixedly mounted at the upper end of the second screening plate, and first screening plates are fixedly mounted at the ends, away from the second screening plate, of the multiple partition plates; a partition plate identical to the upper end of the second screening plate is fixedly mounted at the end, away from the second screening plate, of the first screening plate, and a plurality of flow dividing rods are fixedly mounted in the screening box and located above the first screening plate. By the adoption of the structure, flour can be dispersed, the screening efficiency and quality are improved, the dispersed flour can be distributed to different areas through the partition plates, and the flour can be effectively screened at the upper end of the first screening plate.

The invention relates to the technical field of food processing, in particular to low-sugar bread making and processing equipment and method.The low-sugar bread making and processing equipment comprises a base, an upper support is connected to the upper surface of the base, and a cooling mechanism is arranged above the base. According to the low-sugar bread making and processing equipment and method, by arranging the cooling mechanism, the low-sugar bread is cooled under the driving of the water pump in the using process; two cooling water circulation routes consisting of the water tank, the first water inlet pipe, the first water outlet pipe, the second water inlet pipe, the supporting shaft, the stirring shaft, the second water outlet pipe, the water tank, the first water inlet pipe, the first water outlet pipe, the third water inlet pipe, the stirring cabin and the third water outlet pipe are realized, so that the influence of heat generated by mechanical rotation on the dough kneading effect can be effectively reduced; the dough kneading quality is ensured.

This invention belongs to the field of fermentation technology and discloses a fermenter and fermentation process for bread made from ginseng and polygonatum, which are both medicinal and edible ingredients. The fermenter includes a fermentation tank with an inner rim, an elastic membrane above the inner rim, and a ring cover above the elastic membrane. The ring cover has a locking mechanism to fix the dough inside the fermentation tank. A rotating support mechanism is provided inside the fermentation tank. During fermentation, the dough is placed in a groove formed by the indentation of the elastic membrane, and the rotating support mechanism supports the dough in the groove. After fermentation, the rotating support mechanism first drives the dough in the groove to rotate, so that the upper half of the groove is separated from the lower half. Then, it drives the dough in the groove to move and circulate and squeeze against the ring cover to expel the gas in the dough. With this invention, only the elastic membrane needs to be cleaned, and no dough residue is left on the inner wall of the fermentation tank. Furthermore, the fermentation tank can be reused simply by replacing the elastic membrane.

The present invention addresses the problem of providing: a dough which contains soybean flour, has suppressed adhesiveness, has moderate hardness, and can improve workability in the dividing and molding steps; a bread using the dough; and a method for manufacturing the bread. The disclosed solution is a dough containing soybean flour and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters, and a bread made from the dough.

To provide a gluten modifier for bread making that prevents changes in the physical properties of the bread dough even as time passes during the dough production process, and that allows the bread to be easily removed from the baking sheet, griddle, mold, or container after baking, resulting in bread with a good melt-in-your-mouth texture. [Solution] A gluten modifier for bread making, characterized by containing saponin and hemicellulase.

To provide a fat and oil composition for bread making that can produce high-quality bread with a large volume and excellent texture, not only when using flours with excellent bread-making properties, but also when using flours with poor bread-making properties. [Solution] The present invention relates to a bread oil composition that satisfies the following conditions (A) to (C), bread dough containing the bread oil composition, and bread which is a heated product of the bread dough. Condition (A): Contains two or more types of water-soluble dietary fiber. Condition (B): Contains two or more enzymes from among maltose-producing amylase, hemicellulase, and glucose oxidase. Condition (C): Specific gravity is 0.4 or higher and 0.9 or lower.