CN100356857C - Biological oxidant for fermented cryogenic flour dough - Google Patents
Biological oxidant for fermented cryogenic flour dough Download PDFInfo
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- CN100356857C CN100356857C CNB2006100376439A CN200610037643A CN100356857C CN 100356857 C CN100356857 C CN 100356857C CN B2006100376439 A CNB2006100376439 A CN B2006100376439A CN 200610037643 A CN200610037643 A CN 200610037643A CN 100356857 C CN100356857 C CN 100356857C
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- dough
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- trehalose
- ascorbic acid
- freezing
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Abstract
The present invention relates to a biological oxidant for fermented type frozen dough, which belongs to the technical field of food processing. Finished products are prepared by proportionally and evenly mixing transglutaminase, ascorbic acid, trehalose and guar gum at normal temperature, weighing and packing the mixture, and freezing the packed mixture. The transglutaminase of natural matters is used so as to catalyze the crosslinking between protein and form a more stable gluten network structure, and the hydrosulphonyl of mucedin molecules in dough is oxidized so as to form disulfide linkage by using the oxidbillity of the ascorbic acid; thus, the combination between protein peptide chains or molecules are enhanced, the damage of an ice crystal in the frozen dough to a gluten network is avoided, the mortality rate of yeast cells in the process of freezing is reduced by using trehalose, and the growth velocity and the size of the ice crystal in the frozen dough are controlled so as to obviously increase the specific capacity of the made bread. The biological oxidant makes the structure of bread pulp more refined and uniform.
Description
Technical field
The present invention relates to a kind of biological oxidant that is used for fermented broth freezed dough, specifically be used for strengthening intensity, the death rate of reduction yeast in refrigerating process of freezing flour-dough gluten, improve the characteristic of freezing flour-dough goods, belong to food processing technology field.
Background technology
Freezing flour-dough is just cured industry gradually with its convenience, large-scale production and is accepted.Freezing flour-dough is promptly used the freezing and refrigeration technology, and is after weighing, add water at supplementary material and stir forming dough, dough is freezing, stored refrigerated then; Only need thaw in use, go into stove and cure again and obtain fresh bakery product.But use freezing flour-dough making bread and also have some insoluble problems: 1, the ice crystal that forms in the refrigerating process can destroy the gluten network structure, makes dough hold the gas ability drop, bread specific volume reduces; 2, the freezing moisture formation ice crystal that also can make in the yeast cells, these ice crystals have destroyed the institutional framework of yeast cells, and cause the leakage of yeast cells matter component and discharge the reducing substances glutathione, thereby the gluten structure that weakened.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of natural materials that can utilize to change crosslinked between the glutamine enzymatic protein, form more stable gluten network structure; The oxidisability of utilizing ascorbic acid becomes disulfide bond with the sulfhydryl oxidase of mucedin molecule in the dough, thereby strengthens protein peptide interchain or intermolecular combination, has resisted in the freezing flour-dough ice crystal to the destruction of gluten network; Utilize trehalose to reduce the death rate of yeast cells in refrigerating process, and utilize guar gum to control the speed of growth of ice crystal in the freezing flour-dough and the size of ice crystal, the bread specific volume of making is obviously increased, and make its bread crumb structure fine and smooth more, be used for the biological oxidant of fermented broth freezed dough uniformly.
Technical field
Main solution of the present invention is achieved in that
The present invention mainly gets commentaries on classics glutamine enzyme: 80.0～81.5 weight %, ascorbic acid are: 0.4～0.6 weight %, trehalose are: 2.0～2.5 weight %; Guar gum is: 16.0～17.0 weight %; To change glutamine enzyme, ascorbic acid, trehalose, guar gum and mix in proportion at normal temperatures, weighing, packing refrigerate and are finished product.
Compared with the prior art the present invention has the following advantages:
The biological enzyme formulation of using among the present invention changes the glutamine enzyme owing to have unique covalent cross-linking effect, thereby can replace some chemical oxidizing agent such as potassium bromate, azodicarbonamide etc.Changeing the glutamine enzyme is a kind of transferase of catalyzing acyl transfer reaction, but the γ-carboxamide groups of glutamine residue and the acyl group transfer reaction between the primary amine in catalytic proteins and the peptide bond.Utilize this reaction will rely amino acid to introduce protein to improve the nutritive peculiarity of protein; When the ε-amido of the bad amino acid residue in the protein during as acyl acceptor; protein in molecule or intermolecular formation ε-(the lys covalent bond of γ-glutamyl); by this reaction, take place crosslinkedly between protein molecule, make that the gluten network structure in the dough is strengthened.In addition, the L-ascorbic acid is oxidized to the L-hydroascorbic acid under the effect of oxygen, and the L-hydroascorbic acid can become disulfide bond with the sulfhydryl oxidase in the dough, thereby strengthens protein peptide interchain or intermolecular combination, and the molecular weight of protein is strengthened.And the L-ascorbic acid glutathione that yeast cells matter component discharges in contained and the refrigerating process in can also oxidation flour, thereby strengthened the gluten network structure in the freezing flour-dough.In addition, in the dough refrigerating process, because the accumulation of the outer ice crystal of yeast cells and the rising of electrolyte concentration cause cell dehydration, be in this moment liquid crystalline phase phosphatid ylcholine can along with dehydration change gel phase into, thereby cause laterally being separated of phosphatid ylcholine, other lipid and film internal protein.In this course, if phosphatid ylcholine is that the behavior of gel phase is prevented from by liquid crystal phase transition, the damage of film just can alleviate even eliminate, and trehalose can replace the position of water in the yeast cells membrane structure, form hydrogen bond between the hydroxyl of trehalose and the head group of phosphatide, these hydrogen bonds have substituted the hydrogen bond between original fat and the water, stoped the close mutually of membrane phospholipid head, thereby reduced the phase transition temperature of phosphatide, stablize the 26S Proteasome Structure and Function of yeast cells film, reduced the death rate of yeast cells in refrigerating process.Guar gum is a kind of colloid thickener, in refrigerating process, the colloid molecule enters the zone around the ice crystal, cause not freezing sharply to increase mutually, reduce the free volume of solute molecule, improve the crystallite quantity and the low-temperature stability of freezing flour-dough, the speed of growth and the ice crystal size of ice crystal in the control frozen dough system, thereby the quality of raising freezing flour-dough.Change the application of glutamine enzyme, ascorbic acid, trehalose and guar gum, strengthened the intensity of gluten network structure in the freezing flour-dough.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one:
Embodiment of the invention transfer glutamine enzyme is: 80.0 weight %, ascorbic acid are: 0.5 weight %, trehalose are: 2.5 weight %, guar gum are: 17.0 weight %; To change glutamine enzyme, ascorbic acid, trehalose, guar gum and mix in a mixing bowl in proportion at normal temperatures, the mixer rotating speed is: 100～120 rev/mins; By packaging standard weighing, packing, refrigerate deposit and be the biological oxidant finished product then.Refrigerated storage temperature is: 0～4 ℃.
Getting biological oxidant in the present embodiment is: 0.008 weight %, wheat flour are: 51 weight %, sucrose are: 10.392 weight %, salt are: 0.5 weight %, milk powder are: 2.0 weight %, shortening are: 8.0 weight %, yeast are: 1.1 weight %, frozen water: 27 weight %.With oxidant, flour, sucrose, salt, milk powder, yeast, frozen water mixing and stirring, rub up, add shortening again and form through rubbing up to dough, dough is the freezing flour-dough finished product through leaving standstill, relax, cut apart, rub with the hands circle, shaping, refrigeration.
Owing to will add biological oxidant in the above-mentioned batching, the freezing flour-dough by above-mentioned technical recipe is made is finished product through curing.Its surface color is golden yellow, and specific volume more obviously increases, and has exquisiteness, uniform bread crumb structure, has improved the quality of bread.
Embodiment two:
Embodiment of the invention transfer glutamine enzyme is: 80.7 weight %, ascorbic acid are: 0.5 weight %, trehalose are: 2.3 weight %, guar gum are: 16.5 weight %; To change glutamine enzyme, ascorbic acid, trehalose, guar gum and mix in a mixing bowl in proportion at normal temperatures, the mixer rotating speed is: 100～120 rev/mins; By packaging standard weighing, packing, refrigerate deposit and be the biological oxidant finished product then.Refrigerated storage temperature is: 0～4 ℃.
Getting biological oxidant in the embodiment of the invention is: 0.009 weight %, flour are: 51 weight %, sucrose are: 10.391 weight %, salt are: 0.5 weight %, milk powder are: 2.0 weight %, shortening are: 8.0 weight %, yeast are: 1.1 weight %, frozen water: 27 weight %.With oxidant, flour, sucrose, salt, milk powder, yeast, frozen water mixing and stirring, rub up, add shortening again and form through rubbing up to dough, dough is the freezing flour-dough finished product through leaving standstill, relax, cut apart, rub with the hands circle, shaping, refrigeration.
Owing to will add biological oxidant in the above-mentioned batching, the freezing flour-dough by above-mentioned technical recipe is made is finished product through curing.Its surface color is golden yellow, and specific volume more obviously increases, and has exquisiteness, uniform bread crumb structure.
Embodiment three:
Embodiment of the invention transfer glutamine enzyme is: 81.5 weight %, ascorbic acid are: 0.4 weight %, trehalose are: 2.1 weight %, guar gum are: 16.0 weight %; To change glutamine enzyme, ascorbic acid, trehalose, guar gum and mix in a mixing bowl in proportion at normal temperatures, the mixer rotating speed is: 100～120 rev/mins; By packaging standard weighing, packing, refrigerate deposit and be the biological oxidant finished product then.Refrigerated storage temperature is: 0～4 ℃.
Getting biological oxidant in the embodiment of the invention is: 0.01 weight %, flour are: 51 weight %, sucrose are: 10.390 weight %, salt are: 0.5 weight %, milk powder are: 2.0 weight %, shortening are: 8.0 weight %, yeast are: 1.1 weight %, frozen water: 27 weight %.With oxidant, flour, sucrose, salt, milk powder, yeast, frozen water mixing and stirring, rub up, add shortening again and form through rubbing up to dough, dough is the freezing flour-dough finished product through leaving standstill, relax, cut apart, rub with the hands circle, shaping, refrigeration.
Owing to will add biological oxidant in the above-mentioned batching, golden yellow by the bread surface color that above-mentioned Recipe is made, specific volume obviously increases (add the bread that changes glutamine enzyme, ascorbic acid, trehalose, guar gum) in the same old way, and has exquisiteness, bread crumb structure uniformly.
The frozen water temperature is in the embodiment of the invention: 0～3 ℃, the raw material that use are purchased by market, and the equipment of employing is conventional equipment.
Claims (2)
1, a kind of biological oxidant that is used for fermented broth freezed dough is characterized in that getting and changes the glutamine enzyme and be: 80.0～81.5 weight %, ascorbic acid are: 0.4～0.6 weight %, trehalose are: 2.0～2.5 weight %; Guar gum is: 16.0～17.0 weight %; To change glutamine enzyme, ascorbic acid, trehalose, guar gum and mix in proportion at normal temperatures, weighing, packing refrigerate and are finished product.
2, a kind of biological oxidant that is used for fermented broth freezed dough according to claim 1 is characterized in that described refrigerated storage temperature is: 0～4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100376439A CN100356857C (en) | 2006-01-06 | 2006-01-06 | Biological oxidant for fermented cryogenic flour dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100376439A CN100356857C (en) | 2006-01-06 | 2006-01-06 | Biological oxidant for fermented cryogenic flour dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1799368A CN1799368A (en) | 2006-07-12 |
| CN100356857C true CN100356857C (en) | 2007-12-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100376439A Expired - Fee Related CN100356857C (en) | 2006-01-06 | 2006-01-06 | Biological oxidant for fermented cryogenic flour dough |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105580867B (en) * | 2016-03-08 | 2019-08-30 | 上海应用技术学院 | One kind bread frozen dough containing corn plumule powder and preparation method thereof |
| CN107568584A (en) * | 2017-07-24 | 2018-01-12 | 扬州名佳食品有限公司 | Southern steamed bun frozen fermented dough and preparation method thereof |
| CN108174890B (en) * | 2018-02-11 | 2021-10-08 | 北京味多美食品科技有限责任公司 | Low-temperature quick-frozen dough and preparation method thereof |
| CN113308002B (en) * | 2021-06-17 | 2022-12-27 | 集美大学 | Preparation method of edible protein film |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413083A (en) * | 1999-11-01 | 2003-04-23 | 皮尔斯伯里公司 | Freezer-to-oven dough products |
| JP2004242647A (en) * | 2003-02-12 | 2004-09-02 | Tokyo Univ Of Agriculture | Method for producing bread |
| CN1685876A (en) * | 2005-04-30 | 2005-10-26 | 江南大学 | Multilayer frozen short dough containing trans glutaminase and its production method |
-
2006
- 2006-01-06 CN CNB2006100376439A patent/CN100356857C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413083A (en) * | 1999-11-01 | 2003-04-23 | 皮尔斯伯里公司 | Freezer-to-oven dough products |
| JP2004242647A (en) * | 2003-02-12 | 2004-09-02 | Tokyo Univ Of Agriculture | Method for producing bread |
| CN1685876A (en) * | 2005-04-30 | 2005-10-26 | 江南大学 | Multilayer frozen short dough containing trans glutaminase and its production method |
Non-Patent Citations (2)
| Title |
|---|
| 复合添加剂改善面包冷冻面团质量的试验研究 李书国，陈辉，李雪梅.中国粮油学报，第3期 2003 * |
| 面团强化剂在冷冻焙烤食品中作用 黄德民，赵国华，阚建全.粮食与油脂，第9期 2005 * |
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| CN1799368A (en) | 2006-07-12 |
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