CN102113530B - Bread improver and application thereof in bread making - Google Patents
Bread improver and application thereof in bread making Download PDFInfo
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- CN102113530B CN102113530B CN2009102158432A CN200910215843A CN102113530B CN 102113530 B CN102113530 B CN 102113530B CN 2009102158432 A CN2009102158432 A CN 2009102158432A CN 200910215843 A CN200910215843 A CN 200910215843A CN 102113530 B CN102113530 B CN 102113530B
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Abstract
The invention relates to a bread improver and application thereof in bread making. The bread improver comprise the following ingredients in terms of the total weight of the improver: 0.9-2.3% of complex enzyme preparation, 0.5-4% of antioxidant, 10-30% of emulsifier, 15-40% of inactivated dried yeast and the balance of starch. The complex enzyme preparation comprises the following ingredients in terms of the total weight of the improver: 0.05-0.3% of alpha-amylase, 0.5-1% of hemicellulase, 0.3-0.7% of maltose amylase, and 0.05-0.3% of lipase. The improver provided by the invention is a composite additive for improving bread quality and can be used for improving the rheological properties and the processability of dough, effectively inhibiting dough aging and improving bread flavor.
Description
Technical field
The present invention relates to a kind of novel bread improver, more specifically, relate to a kind ofly by making the synergy of maltogenic amylase and AMS and other enzymes, inactive yeast, emulsifying agent, and make bread show the bread improver of good ageing resistace in the storage later stage.
Background technology
Bread is a kind of nutritious instant food, but aging phenomenon can occur in bread in storage process, shows as that epidermis tarnishes, fragrance disappears, moisture reduces, slag etc. is fallen in sclerosis, and Bread Quality is descended, shorten its shelf life, thereby cause larger economic loss.According to statistics, bread is very large because of aging economic loss, and therefore, seeking affects the bread aging action and suppress the aging food research personnel focus in recent years that becomes of bread.A large amount of results of study show, the recrystallization of amylopectin is an aging major reason of bread.
There are some researches show, adding AMS can have certain positive role to bread is anti-aging, and wherein the AMS of bacterial origin is than the better effects if of originated from fungus.In addition, also have result of study to show, adding emulsifying agent also has certain effect to bread is anti-aging, and wherein the CSL effect is best.Also have research to find, adding eucolloid such as xanthans etc. also has a positive role to bread is anti-aging.Although all these measures have certain effect, in bread storage later stage (after the week) effect and not obvious.
Maltogenic amylase can be hydrolyzed the group of amylopectin end, and the amylopectin chain is shortened, and the shorter aging speed of amylopectin is slower.The present inventor by making the synergy of maltogenic amylase and AMS and other enzymes, emulsifying agent, makes bread show good ageing resistace in the storage later stage for the above-mentioned problems in the prior art.
Summary of the invention
The inventor has solved the above-mentioned problems in the prior art by studying for a long period of time.
One aspect of the present invention provides a kind of New Bread Improver, comprising: complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch.
According to bread improver of the present invention, wherein, by described total modifying agent weighing scale, described modifying agent comprises the complex enzyme formulation of 0.9-2.3%, 0.05～3% antioxidant, the emulsifying agent of 10-30%, 15～40% deactivation dry ferment, and the starch of surplus.
According to bread improver of the present invention, wherein, described complex enzyme formulation is AMS, hemicellulase, maltogenic amylase and lipase.
According to bread improver of the present invention, wherein, described emulsifying agent be CSL according to bread improver of the present invention, and described antioxidant is ascorbic acid (vitamin C).
According to bread improver of the present invention, wherein, by described total modifying agent weighing scale, the AMS in described complex enzyme formulation is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.
According to bread improver of the present invention, preferably, by described total modifying agent weighing scale, the AMS in described complex enzyme formulation is 0.1～0.3%, hemicellulase is 0.7～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.1～0.3%.
According to bread improver of the present invention, wherein, by described total modifying agent weighing scale, the CSL/sodium in described emulsifying agent is 5～15%, and diacetyltartaric acid monoglyceride is 5～15%.
The 0.1-0.6% of flour according to the addition of modifying agent of the present invention.
Another aspect of the present invention provides a kind of bread that utilizes above-mentioned bread improver to make, and wherein, the addition of described modifying agent is the 0.1-0.6% of flour weight.
Modifying agent of the present invention is to design according to the manufacture craft of bread and quality-improving, utilize the synergy of complex enzyme formulation and inactive yeast, make the operating characteristics of dough be greatly improved, modifying agent after optimizing simultaneously makes the ageing resistace of final finished obtain to improve, but also has improved the local flavor of goods.
In addition, modifying agent of the present invention is a kind of compound additive that improves Bread Quality, uses the rheological equationm of state that this modifying agent can improve dough, improves the dough processing performance; Can effectively suppress the aging of dough; Improved the local flavor of bread.
Description of drawings
Fig. 1 shows the formula of embodiments of the invention 1 to the stress strain curve result of dough draftability.
Fig. 2 shows the formula of comparative example 1 of the present invention to the stress strain curve result of dough draftability.
The specific embodiment
Hereinafter will enumerate bread improver of the present invention, those skilled in the art should understand, following specific descriptions are for the ease of understanding the present invention, not being used for limiting protection scope of the present invention.
One aspect of the present invention provides a kind of New Bread Improver, comprising: complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch.
According to bread improver of the present invention, wherein, by described total modifying agent weighing scale, described modifying agent comprises the complex enzyme formulation of 0.9-2.3%, 0.05～3% antioxidant, the emulsifying agent of 10-30%, 15～40% deactivation dry ferment and the starch of surplus.
According to bread improver of the present invention, wherein, described complex enzyme formulation is AMS, hemicellulase, maltogenic amylase and lipase.
According to bread improver of the present invention, wherein, described emulsifying agent be CSL according to bread improver of the present invention, wherein, described antioxidant is ascorbic acid (vitamin C).
According to bread improver of the present invention, wherein, by described total modifying agent weighing scale, the AMS in described complex enzyme formulation is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.
According to bread improver of the present invention, wherein, by described total modifying agent weighing scale, the CSL/sodium in described emulsifying agent is 5～15%, diacetyltartaric acid monoglyceride is 5～15%.
The 0.1-0.6% of flour according to the addition of modifying agent of the present invention.
Another aspect of the present invention provides a kind of bread that utilizes above-mentioned bread improver to make, and wherein, the addition of described modifying agent is the 0.1-0.6% of flour weight.
In modifying agent of the present invention, enzyme preparation is very important component.Enzyme preparation is mixing enzyme preparation, mainly comprises: AMS is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.Four kinds of composite enzyme preparations have mutual synergy.Their cooperation can effectively improve the intensity of gluten, improves the quality of protein structure in dough.
In this modifying agent, the content of deactivation dry ferment is 15～40%.Dry ferment must be the yeast kind of high-quality, for example, and the yeast product of Angel company.
In this modifying agent, the content of emulsifying agent is 10～30%, and wherein diacetic acid tartaric acid monoglyceride (DATEM) is 5～15%, and stearoyl lactate/calcium (SSL/CSL) is 5～15%.Emulsifying agent can effectively improve the freeze-thaw stability of dough, and the protection yeast improves its freexing tolerance, increases simultaneously the ability of the combination of protein and starch in dough, makes structure of dough more perfect.
In addition, add 0.05～3% antioxidant (vitamin C) and can play good oxidation in modifying agent of the present invention, vitamin C is oxidant and reducing agent, after adding to it in flour, during churning by the hydroascorbic acid that is catalytically converted into of airborne dioxygen oxidation and ascorbic acid oxidase and metallic ions Ca, Fe etc., at this moment play good oxidant effect.
Modifying agent of the present invention is to design according to the manufacture craft of bread and quality-improving, utilize the synergy of complex enzyme formulation and inactive yeast, make the operating characteristics of dough be greatly improved, modifying agent after optimizing simultaneously makes the ageing resistace of final finished obtain to improve, but also has improved the local flavor of goods.
In addition, modifying agent of the present invention is a kind of compound additive that improves Bread Quality, uses the rheological equationm of state that this modifying agent can improve dough, improves the dough processing performance; Can effectively suppress the aging of dough; Improved the local flavor of bread.
Hereinafter, further illustrate the present invention in connection with some embodiment.
Embodiment
At first, with the bread flour of 1000g, the bread improver of 5g, the salt of 12g, the white granulated sugar of 50g, the yellow cream of 40g, the water of 600g, the calcium propionate of 2g mixes, and then low rate mixing is 3 minutes, and rapid stirring is 3 minutes afterwards.Made dough lax 10 minutes, and cut apart, 400g/, moulding (making toast) was 37 ℃ of bottom fermentations 100 minutes.Then toast: get angry 180 ℃, lower fiery 190 ℃, the time is 25 minutes.Cooling subsequently, packing.In this embodiment, bread improver is by 0.1% AMS by weight, 0.5% hemicellulase, 0.3% maltogenic amylase, 0.3% lipase, 20% deactivation dry ferment, 2% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 10% diacetyltartaric acid monoglyceride of emulsifying agent and 5% and 61.8% cornstarch.
Accordingly, can obtain having the bread of following characteristics: hardness is less, mouthfeel good, elasticity is sufficient.
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in embodiment 1 changes, in embodiment 2, bread improver is by 0.15% AMS, 0.6% hemicellulase, 0.4% maltogenic amylase, 0.2% lipase, 15% deactivation dry ferment, 1% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 15% diacetyltartaric acid monoglyceride of emulsifying agent and 10% and 57.65% cornstarch.
Embodiment 3
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in embodiment 1 changes, in embodiment 3, bread improver is by 0.2% AMS, 0.7% hemicellulase, 0.5% maltogenic amylase, 0.1% lipase, 30% deactivation dry ferment, 3% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 15% diacetyltartaric acid monoglyceride of emulsifying agent and 15% and 35.5% cornstarch.
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in embodiment 1 changes, in embodiment 4, bread improver is by 0.25% AMS, 0.8% hemicellulase, 0.7% maltogenic amylase, 0.05% lipase, 25% deactivation dry ferment, 0.5% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 5% diacetyltartaric acid monoglyceride of emulsifying agent and 15% and 52.7% cornstarch.
Embodiment 5
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in embodiment 1 changes, in embodiment 5, bread improver is by 0.3% AMS, 1% hemicellulase, 0.6% maltogenic amylase, 0.15% lipase, 35% deactivation dry ferment, 0.05% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 10% diacetyltartaric acid monoglyceride of emulsifying agent and 15% and 37.9% cornstarch.
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in embodiment 1 changes, in embodiment 6, bread improver is by 0.2% AMS, 0.9% hemicellulase, 0.35% maltogenic amylase, 0.25% lipase, 40% deactivation dry ferment, 2.5% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 12% diacetyltartaric acid monoglyceride of emulsifying agent and 8% and 35.8% cornstarch.
Embodiment 7
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in embodiment 1 changes, in embodiment 7, bread improver is by 0.05% AMS, 0.8% hemicellulase, 0.65% maltogenic amylase, 0.15% lipase, 18% deactivation dry ferment, 1.5% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 5% diacetyltartaric acid monoglyceride of emulsifying agent and 5% and 68.85% cornstarch.
Make bread in mode in the same manner as in Example 1, difference is: the content to each composition in the bread improver in comparative example 1 changes, in comparative example 1, bread improver is by 0.12% AMS, 0.9% hemicellulase, 0.55% maltogenic amylase, 0.1% lipase, 38% deactivation dry ferment, 0.8% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 12% diacetyltartaric acid monoglyceride of emulsifying agent and 13% and 34.59% cornstarch.
Comparative example 1
Make bread in mode in the same manner as in Example 1, difference is: do not add bread improver in comparative example 1.
Comparative example 2
Make bread in mode in the same manner as in Example 1, difference is: do not comprise maltogenic amylase in the bread improver in comparative example 2.
Comparative example 3
Make bread in mode in the same manner as in Example 1, difference is: in the bread improver in comparative example 3, the content of maltogenic amylase is 0.2%.
Comparative example 4
Make bread in mode in the same manner as in Example 1, difference is: in the bread improver in comparative example 4, the content of maltogenic amylase is 0.1%.
Comparative example 5
Make bread in mode in the same manner as in Example 1, difference is: in the bread improver in comparative example 5, the content of maltogenic amylase is 0.8%.
Comparative example 6
Make bread in mode in the same manner as in Example 1, difference is: do not comprise the deactivation dry ferment in the bread improver in comparative example 6.
When the method according to AACC, when the bread that utilizes Stable Micro Systems property tester to measure embodiment 1-8 and comparative example 1-8 is placed the hardness of crumbs after 7 days under normal temperature (25 ℃), obtained the result shown in table 1.
The below is that parameter and the standard that product hardness is measured originated
The parameter of Determination of Hardness:
Pattern: use pressure measxurement
Operation: return to beginning
Speed: 1.0mm/s before experiment
Speed of experiment: 1.7mm/s
Return speed: 10.0mm/s
Measuring distance: 40%
Induction force: Auto-5g
Data are got and are counted: 250pps
The source of Determination of Hardness standard: use AACC (74-09) standard method.
In addition, the bread of embodiment 1-8 and comparative example 1-8 is also carried out the bread flavor experiment, after bread baking on the same day is cooling, invited ten normal people of the sense of taste to pass judgment on the local flavor of bread by sensory evaluation.Result of the test also is shown in following table 1.
Table 1
In table: the intensity of "+" expression bread flavor, number more multilist shows that local flavor is stronger, "-" expression local flavor is flat.
by the result in table 1 as seen, use is according to embodiments of the invention the 1-8 bread of making and the comparative example 1 that does not use modifying agent, the comparative example 2 that does not wherein comprise maltogenic amylase in complex enzyme formulation, in modifying agent, the content of maltogenic amylase exceeds the comparative example 3-5 of 0.3%～0.7% scope, the bread that does not comprise comparative example 6 making of deactivation dry ferment in modifying agent is compared, the bread that has added bread improver of the present invention, the hardness of bread improves after storing a week, and after having added maltogenic amylase and inactive yeast, the hardness of bread is less, this explanation degree of aging is better delayed.In addition, can also confirm, when maltogenic amylase content in modifying agent less than 0.3% the time, the DeGrain that hardness is improved, and when maltogenic amylase content in modifying agent greater than 0.7% the time, the effect of improvement is substantially constant.Therefore, in this case, in modifying agent, the content of maltogenic amylase is preferably in 0.3%～0.7% scope.
By the result of table 1 clearly, add bread improver of the present invention embodiment 1-8 bread with do not add modifying agent, or only add the comparative example 1-9 of several compositions wherein to compare, and prepared bread hardness is less, and this explanation degree of aging is better delayed.This be because, bread improver of the present invention, formulated by a certain percentage by complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch, by the mutual synergy of complex enzyme and yeast, and making the hardness of bread less, degree of aging is better delayed.
In addition, the above results shows, maltogenic amylase and AMS and other enzymes, inactive yeast, emulsifying agent etc. have good synergy, makes bread show good ageing resistace in the storage later stage.
In addition, the bread of embodiment 1-8 and comparative example 1-9 is carried out the bread flavor experiment, after bread baking on the same day is cooling, invited ten normal people of the sense of taste to pass judgment on the local flavor of bread by sensory evaluation.Result of the test is as shown in following table 2.
It can also be seen that from table 1, along with the increase of inactive yeast addition, the local flavor of bread is better.In addition, also find not add the local flavor of comparative example 1 of any modifying agent the most flat.
In addition, in order to confirm to add the tensile property of dough after bread improver of the present invention, carried out following stretching experiment.
The pertinent instruments that stretching experiment uses is as follows:
Farinograph: 300 gram kneading-throughs, 225 milliliters of burets
Balance: sensibility reciprocal 0.1 gram.
Lucite (plastics) scraping blade
Conical flask: 250ml
The cleaning gauze
The operating environment room temperature requires at 30 ℃.
Before test, open constant water bath box switch and the recirculated water switch of farinograph (300 gram kneading-through), extension meter, set water temperature is 30 degree.Attention will just can be tested after 30 minutes at least, is warming up to 30 ± 0.2 ℃ to guarantee the awake face case of farinograph kneading-through and tensilometer.
The dough fixture is positioned in proofing box, puts a small amount of water in the pallet groove.At least constant temperature could the device dough after 15 minutes at proofing box in the dough harness.
The preparation dough
At first, according to the moisture of the wheat flour of measuring, taking quality, to be equivalent to the 300g water content be 14% sample, and sample is poured in farinograph 300g kneading-through, closes the lid.Then, taking 6 ± 0.1g sodium chloride pours in conical flask, and (actual amount of water approximately lacks 2% water than the wheat flour water absorption that records according to the water yield that adds with the estimation of the wheat flour water absorption of farinogragh testing, to compensate for the impact of sodium chloride, as be soft wheat, must reduce and more add the water yield), then inject from buret the water yield of estimating and dissolve sodium chloride in conical flask.The total Water that adds must make during following (7.2.3) measure, and dough rubs up the dough consistency that can obtain 500 ± 20FU after 5 minutes (curve peak center line value), otherwise must change amount of water, again prepares dough.
Subsequently, start the farinograph device of kneading dough, open covering after rubbing up 0.5-1 minute, with funnel, the sodium chloride solution in conical flask is added in wheat flour from kneading-through lid center immediately, then add a little distilled water with buret from kneading-through right front angle, close the lid.Sodium chloride and distilled water must add in 25s.Scrape into dough (not shutting down) with broken the piece that scraping blade will be bonded on the kneading-through inwall.Rub up 5 ± 0.1min.At this moment the dough consistency value must be between 480～520FU.
The dough that rubs up is taken out (not kneading) from kneading-through, with scissors, dough is cut apart two, make every heavy 150 ± 0.5g.A dough that weighs up is placed on rubbing of tensilometer to be kneaded in the ball device and spherically (if the sticking hand of dough takes out above-mentioned spherical dough, to put into condenser and be twisted into bar.Open the face case of waking up, take out a cover dough harness, the dough that will rub rapidly bar with the hands is clamped in fixture and (is coated with in advance a little mineral oil).Another part dough is kneaded into ball equally, is twisted into bar, and folder advances fixture.Two parts of fixtures push together with pallet the face case of waking up, and shut chamber door, the beginning timing, and face interval 45min wakes up.After each face of waking up is complete, begin to make stress strain curve.
Stress strain curve as depicted in figs. 1 and 2, each index of the stress strain curve in Fig. 1 and Fig. 2 is described as follows:
Tensile energy: refer to the area that stress strain curve surrounds, unit is [square centimeter]
Ductility: refer to that touching dough from the hand-pulled noodles clasp joint begins to be broken to dough, the distance of stress strain curve abscissa, unit is [mm].
Enhanced stretch resistance: referring to stretch, to begin to ductility be the EU value at 50mm place.
Maximum tension resistance: refer to maximum EU value in stress strain curve.
Draw ratio: enhanced stretch resistance and ductility ratio.
Maximal draw ratio: maximum tension resistance and ductility ratio.
Fig. 1 shows the formula of embodiments of the invention 1 to the stress strain curve result of dough draftability.Fig. 2 shows the formula of comparative example 1 of the present invention to the stress strain curve result of dough draftability.In Fig. 1 and Fig. 2, curve 1, the 2 expressions extension test result of 45 minutes, curve 3, the 4 expressions extension test result of 90 minutes, and curve 5,6 represents the extension test result of 135 minutes.
Can find out from the result of Fig. 1 and Fig. 2, use has better improvement effect according to the ductility of the dough of modifying agent of the present invention, and especially in the time of 45 minutes, the ductility of embodiment 1 is higher more than 30% than comparative example 1.
In addition, show together the ductility of the dough of embodiment 1-8 and comparative example 1-6 in following table 2.
Table 2
| The ductility of 45 minutes (mm) | |
| |
129 |
| |
125 |
| Embodiment 3 | 132 |
| |
128 |
| Embodiment 5 | 135 |
| |
134 |
| Embodiment 7 | 125 |
| |
131 |
| Comparative example 1 | 98 |
| Comparative example 2 | 108 |
| Comparative example 3 | 110 |
| Comparative example 4 | 111 |
| Comparative example 5 | 113 |
| Comparative example 6 | 110 |
As can be seen from Table 2, the dough that has added inactive yeast has better ductility.
The raw material that the present invention adopts is all common raw material, easily buys on market, and the equipment of use is also conventional equipment, easily is equipped with.
Invention has been described with reference to embodiment and embodiment.Yet, the aspect that the present invention is not limited to describe in the above-described embodiment and examples, and can carry out various distortion.For example, the use of modifying agent of the present invention is not limited to bread, but can comprise other pastries except bread.As other purposes, for example, can enumerate pizza etc.
And, in the above-described embodiment and examples, about the content of maltogenic amylase in complex enzyme formulation of the present invention, its proper range that obtains from the result of embodiment is described.Yet the possibility that content can exceed above-mentioned scope is not got rid of in such description fully.That is, above-mentioned proper range is for the particularly preferred scope that obtains effect of the present invention.Therefore, as long as can obtain effect of the present invention, content can exceed above-mentioned scope to a certain extent.
Although described and illustrated the present invention by specific embodiment, should be appreciated that for a person skilled in the art, in the situation that do not deviate from the spirit and scope of the present invention, can carry out various modifications and be equal to replacement the present invention.Therefore, the invention is not restricted to the specific embodiment described in this article.More properly, protection scope of the present invention is limited by the accompanying claims.
Claims (6)
1. bread improver, comprise complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch, wherein, by total described modifying agent weighing scale, the complex enzyme formulation that comprises 0.9-2.3%, 0.5～4% antioxidant, the emulsifying agent of 10-30%, 15～40% deactivation dry ferment, and the starch of surplus, wherein, described complex enzyme formulation is by AMS, hemicellulase, maltogenic amylase and lipase form, wherein, by total described modifying agent weighing scale, AMS in described complex enzyme formulation is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.
2. bread improver according to claim 1, wherein, described emulsifying agent is CSL/sodium and diacetyltartaric acid monoglyceride.
3. bread improver according to claim 1, wherein, described antioxidant is ascorbic acid.
4. bread improver according to claim 2, wherein, by described total modifying agent weighing scale, the CSL/sodium in described emulsifying agent is 5～15%, diacetyltartaric acid monoglyceride is 5～15%.
5. the application of the described bread improver of any one in making bread according to claim 1-4.
6. application according to claim 5, wherein, the addition of described modifying agent is the 0.1-0.6% of flour weight.
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