CN101785491B - Bread improver and preparation method and application thereof - Google Patents
Bread improver and preparation method and application thereof Download PDFInfo
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- CN101785491B CN101785491B CN2009101942894A CN200910194289A CN101785491B CN 101785491 B CN101785491 B CN 101785491B CN 2009101942894 A CN2009101942894 A CN 2009101942894A CN 200910194289 A CN200910194289 A CN 200910194289A CN 101785491 B CN101785491 B CN 101785491B
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Abstract
The invention provides a bread improver and a preparation method and application thereof. The bread improver of the invention comprises the following components in percentage by mass: 0.011 to 0.55 percent of flour gluten fortifier, 0.001 to 0.1 percent of enzyme preparation, 0.5 to 4 percent of emulsifier, 0.5 to 1 percent of calcium sulfate, 15 to 25 percent of wheat gluten and 70 to 83.5 percent of pregelatinized starch. The bread improver of the invention which is 3 to 5 percent of the total mass of the flour can prepare the bread with taste, flavor and shelf life equal to those of recipe bread through a conventional bread preparation process.
Description
Technical field
The present invention relates to a kind of food improver, particularly a kind of bread improver and preparation method thereof and application belong to field of food.
Background technology
Along with the quickening of rapid growth of economy and rhythm of life, deep variation has also taken place in compatriots' diet style.Bakery demonstrates the trend that develops rapidly with its health, delicious food, convenient characteristic since 20 end of the centurys, especially in developed area such as coastal, bakery has become one of important foodstuffs of people's three meals in a day.As one of main kind of bakery, bread also becomes people's current consumption article already, the improving constantly of Along with people's living standard, and the bread of good to eat delicious food more and more is people's favor.
Soup kind bread is that the bread engineer by Japanese Andersen food company improves the baked product of developing according to the manufacture craft of China's traditional food deep-fried twisted dough sticks; The most important technology of this product is to make the soup kind, and the water that is about to 90 ℃ pours in 10～30% flour, makes the abundant gelatinization of starch in the flour; Increase the content of alphalise starch in the flour; The increase of alphalise starch content can delay the aging of flour, optimizes mouthfeel and local flavor, and prolongs storage life.The bread elasticity of using the soup kind to produce is splendid, firmly subdues also after the cooling and can restore to the original state; The long fresh-keeping period of bread can reach 5～7 days; The common texture of loaf in the more current market of bread is fine and smooth, soft, and mouthfeel is better, so one of which occurs just extremely, and the consumer likes.But owing to need to carry out the soup kind earlier, could begin to make bread after the cooling fully again, so the making of soup kind bread is longer than the time of common breadmaking, technology is slightly complicated.People attempt to obtain the New Bread Improver that the common breadmaking technology of a kind of feasible employing can be produced soup kind bread quality bread, to help the production of soup kind bread quality bread.Bread improver in the market mainly increases the volume and the pliability of bread through flour oxidation agent, emulsifying agent and enzyme preparation, but it is limited that product quality is increased degree, can't reach mouthfeel, local flavor and the shelf-life of soup kind bread.Open source literature does not have the relevant report of similar bread improver yet.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides a kind of bread improver with not enough.The bread that this bread improver can make commonsense method make reaches mouthfeel, local flavor and the storage life of traditional soup kind bread.
Another object of the present invention is to provide the preparation method of said bread improver.
A purpose more of the present invention is to provide the application of said bread improver.
The object of the invention is realized through following technical proposals: a kind of bread improver is grouped into by following one-tenth by mass percentage:
Flour gluten fortifier 0.011～0.55%
Enzyme preparation 0.001～0.1%
Emulsifying agent 0.5～4%
Calcium sulfate 0.5～1%
Gluten 15～25%
Pre-gelatinized starch 70～83.5%;
Described flour gluten fortifier is preferably at least a in vitamin C, azodicarbonamide or the calper calcium peroxide;
Described flour gluten fortifier is preferably the mixture of a kind of formation in vitamin C and azodicarbonamide or the calper calcium peroxide; Wherein azodicarbonamide or calper calcium peroxide account for 0.001～0.05% of said bread improver quality, and vitamin C accounts for 0.01～0.5% of said bread improver quality;
Described enzyme preparation is at least a in AMS, zytase, lipase or the glucose oxidase;
Described emulsifying agent is at least a in diacetyl tartarate list (two) glyceride (DATEM), stearoyl lactate, CSL, glycerin monostearate or the sucrose fatty ester;
Described pre-gelatinized starch is at least a in preparatory gelatinization cornstarch, pre-pasting potato starch, preparatory gelatinization tapioca or the preparatory gelatinization wheaten starch;
The preparation method of said bread improver; May further comprise the steps: after the calcium sulfate of the azodicarbonamide of mass percent 0.001～0.05% or calper calcium peroxide and mass percent 0.5～1% is mixed again with the enzyme preparation of mass percent 0.01～0.5% vitamin C, mass percent 0.001～0.1%, the emulsifying agent of mass percent 0.5～4%, the Gluten of mass percent 15～25% and the pre-gelatinized starch mixing of mass percent 70～83.5%, obtain bread improver.
Described mixing is mixing in mixer preferably;
Usually mix 25～35min after adding pre-gelatinized starch, can obtain finished product.
When described bread improver is applied to breadmaking, use to be equivalent to 3%～5% of flour gross mass, the breadmaking technology through routine can obtain mouthfeel, local flavor and the shelf-life bread suitable with soup kind bread.
The present invention has following advantage and effect with respect to prior art: use 3%～5% the bread improver of the present invention be equivalent to the flour gross mass, the breadmaking technology through routine can obtain mouthfeel, local flavor and the shelf-life bread suitable with soup kind bread.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment 1
After in mixer, adding the calcium sulfate mixing of azodicarbonamide and mass percent 1% of mass percent 0.02%; Add the vitamin C of mass percent 0.2%, the AMS of mass percent 0.005%, the zytase of mass percent 0.01%, the stearoyl lactate of mass percent 1%, the CSL of mass percent 1%, the Gluten of mass percent 20% and the pre-pasting potato starch of mass percent 76.765% and mixed 30 minutes, obtain bread improver.
Embodiment 2
After in mixer, adding the calcium sulfate mixing of calper calcium peroxide and mass percent 1% of mass percent 0.02%; Add the vitamin C of mass percent 0.2%, the AMS of mass percent 0.005%, the zytase of mass percent 0.01%, the Gluten of mass percent 20%, diacetyl tartarate list (two) glyceride of mass percent 2% and the pre-pasting potato starch of mass percent 76.765% and mixed 30 minutes, obtain bread improver.
Embodiment 3
After in mixer, adding the calcium sulfate mixing of calper calcium peroxide and mass percent 1% of mass percent 0.02%; Add the vitamin C of mass percent 0.2%, the AMS of mass percent 0.005%, the zytase of mass percent 0.01%, the Gluten of mass percent 20%, the stearoyl lactate of mass percent 1%, the CSL of mass percent 1% and the pre-pasting potato starch of mass percent 76.765% and mixed 30 minutes, obtain bread improver.
Embodiment 4
After in mixer, adding the calcium sulfate mixing of calper calcium peroxide and mass percent 0.5% of mass percent 0.001%; Add the vitamin C of mass percent 0.5%, the AMS of mass percent 0.0005%, the zytase of mass percent 0.0005%, the Gluten of mass percent 25%, the stearoyl lactate of mass percent 0.5% and the preparatory gelatinization cornstarch of mass percent 73.498% and mixed 25 minutes, obtain bread improver.
Embodiment 5
After in mixer, adding the calcium sulfate mixing of azodicarbonamide and mass percent 0.5% of mass percent 0.05%; Add the vitamin C of mass percent 0.01%, the AMS of mass percent 0.05%, the zytase of mass percent 0.05%, the stearoyl lactate of mass percent 2%, the CSL of mass percent 2%, the Gluten of mass percent 15% and the preparatory gelatinization cornstarch of mass percent 80.34% and mixed 30 minutes, obtain bread improver.
Embodiment 6
After in mixer, adding the calcium sulfate mixing of azodicarbonamide and mass percent 0.8% of mass percent 0.001%; Add the vitamin C of mass percent 0.01%, the AMS of mass percent 0.005%, the zytase of mass percent 0.05%, the stearoyl lactate of mass percent 0.5%, the CSL of mass percent 2%, the Gluten of mass percent 15% and the preparatory gelatinization wheaten starch of mass percent 81.634% and mixed 30 minutes, obtain bread improver.
The effect comparing embodiment
Adopt the prepared application experiment of bread improver in producing bread of embodiment 1～3 following, prepare soup kind bread simultaneously and compare:
(1) used raw material is: bread improver, a kind of business-like bread improver that A level bread flour (Guangdong south flour mill), yeast (Angel Yeast Co., Ltd), embodiment 1～3 are prepared;
(2) bread formula
Common bread formula: bread flour 500g, milk powder 15g, yeast 5g, granulated sugar 100g, salt 6g, shell egg 50g, water 250g, cream 60g and business-like bread improver 2.5g;
Use the prescription of the bread of bread improver preparation of the present invention: bread flour 475g, milk powder 15g, yeast 5g, granulated sugar 100g, salt 6g, shell egg 50g, water 250g, cream 60g and bread improver 25g of the present invention;
Soup kind bread formula:
1. soup kind: bread flour 100g hot water (90 ℃) 200g hot water be added to stir in the flour make the complete gelatinization of starch after, cooling fully the back the soup kind.
2. interarea group: bread flour 400g, milk powder 15g, granulated sugar 100g, shell egg 50g, water 90g and business-like bread improver 2.5g;
(3) operating process: play face (soup kind bread need make soup kind earlier) → cut apart → leave standstill → moulding → ferment → cure → cool off → measure
Concrete operation method is following:
The face of beating drops into all raw materials in mixers, and 3 minutes at a slow speed, quick 1 minute, after the oiling at a slow speed 3 minutes again, fast to dough maturity
Cut apart dough is divided into the 60g dough
Left standstill 10 minutes
Moulding is twisted into circle
Fermentation temperature 36-38 ℃, humidity 80-85%, 120 minutes time
180/180 ℃ of 12 minutes time of stoving temperature
Being cooled to the bread central temperature is 30-40 ℃
Concrete measuring method is following:
The bread evaluation method: collect 20 parts of scoring samples, standards of grading are with reference to the evaluation method among the GB/T 14611-2008.
Shelf-life method of testing: after simple packing is adopted in bread cooling back, after normal temperature held a period of time, observe its result again.Measurement result is as shown in table 1:
Table 1: cure experimental result
| The experiment number | Loaf volume (45) | Surface color (5) | Epidermis and loaf shape (10) | Crumb color and luster (5) | Smoothness (10) | Tissue (20) | Mouthfeel (5) | Total points | Shelf-life |
| 1 | 40 | 5 | 9 | 5 | 10 | 15 | 4 | 88 | 3 days |
| 2 | 42 | 5 | 10 | 5 | 10 | 18 | 5 | 95 | 5 days |
| 3 | 43 | 5 | 10 | 5 | 10 | 19 | 5 | 97 | 5 days |
| 4 | 42 | 5 | 10 | 5 | 10 | 18 | 5 | 95 | 5 days |
| 5 | 42 | 5 | 10 | 5 | 10 | 19 | 5 | 96 | 5 days |
Annotate: No. 1 for adding the bread that a kind of business-like bread improver 2.5g adopts conventional method to make;
No. 2 is to adopt the soup kind bread of soup kind making and added a kind of business-like bread improver 2.5g;
Respectively be for 3～No. 5 and add embodiment 1～3 preparation bread improver 25g, the bread that adopts conventional method to make;
Can find out by table 1; The bread improver of embodiment 1～3 preparation can make the mouthfeel, local flavor, shelf-life of the conventional bread of making etc. suitable with soup kind bread; It is thus clear that; Bread improver provided by the invention not only helps the preparation of the bread of mouthfeel, local flavor and shelf-life similar soup kind bread, and does not need complicated step.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. bread improver is characterized in that: be grouped into by following one-tenth by mass percentage:
Flour gluten fortifier 0.011～0.55%
Enzyme preparation 0.001～0.1%
Emulsifying agent 0.5～4%
Calcium sulfate 0.5～1%
Gluten 15～25%
Pre-gelatinized starch 70～83.5%;
Described flour gluten fortifier is the mixture of a kind of formation in vitamin C and azodicarbonamide or the calper calcium peroxide; Wherein azodicarbonamide or calper calcium peroxide account for 0.001～0.05% of said bread improver quality, and vitamin C accounts for 0.01～0.5% of said bread improver quality.
2. bread improver according to claim 1 is characterized in that: described enzyme preparation is at least a in AMS, zytase, lipase or the glucose oxidase.
3. bread improver according to claim 1 is characterized in that: described pre-gelatinized starch is at least a in preparatory gelatinization cornstarch, pre-pasting potato starch, preparatory gelatinization tapioca or the preparatory gelatinization wheaten starch.
4. bread improver according to claim 1 is characterized in that: described emulsifying agent is at least a in diacetyl tartarate list double glyceride, stearoyl lactate, CSL, glycerin monostearate or the sucrose fatty ester.
5. the preparation method of the said bread improver of claim 1; It is characterized in that: may further comprise the steps: after the calcium sulfate of the azodicarbonamide of mass percent 0.001～0.05% or calper calcium peroxide and mass percent 0.5～1% is mixed again with the enzyme preparation of mass percent 0.01～0.5% vitamin C, mass percent 0.001～0.1%, the emulsifying agent of mass percent 0.5～4%, the Gluten of mass percent 15～25% and the pre-gelatinized starch mixing of mass percent 70～83.5%, obtain bread improver.
6. the application of the described bread improver of claim 1 is characterized in that: in the making bread program of routine, use 3%～5% the described bread improver be equivalent to the flour gross mass.
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| CN2009101942894A CN101785491B (en) | 2009-11-30 | 2009-11-30 | Bread improver and preparation method and application thereof |
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| CN2009101942894A CN101785491B (en) | 2009-11-30 | 2009-11-30 | Bread improver and preparation method and application thereof |
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| CN101785491B true CN101785491B (en) | 2012-11-28 |
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| CN102754673A (en) * | 2012-08-07 | 2012-10-31 | 合肥工业大学 | Quality modifier for compound multi-grain bread powder |
| CN103651661B (en) * | 2012-09-10 | 2015-07-29 | 深圳市绿微康生物工程有限公司 | Apreparation and application thereof |
| CN103636699A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
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| CN106417447A (en) * | 2016-11-02 | 2017-02-22 | 吴迪 | Preparation method of bread improver |
| CN107183112B (en) * | 2017-06-02 | 2020-10-13 | 李长保 | Bread improver and preparation method and application thereof |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN108522604A (en) * | 2018-07-12 | 2018-09-14 | 曾辉能 | Preserved vegetable flaky pastry and preparation method thereof |
| CN109006929B (en) * | 2018-08-20 | 2021-11-09 | 中国食品发酵工业研究院有限公司 | Bread and preparation method thereof |
| CN109006932B (en) * | 2018-08-20 | 2021-11-09 | 中国食品发酵工业研究院有限公司 | Bread improver, preparation method thereof and bread containing same |
| CN110200036A (en) * | 2019-06-11 | 2019-09-06 | 青岛品品好食品发展有限公司 | A kind of bread improver and preparation method thereof |
| CN111067015A (en) * | 2020-01-08 | 2020-04-28 | 中国农业大学 | Flour gluten fortifier and preparation method thereof |
| CN112385686A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Special modifying agent for soda powder for improving loosening effect |
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