CN102232400B - Method for preparing raw wet flour products - Google Patents
Method for preparing raw wet flour products Download PDFInfo
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- CN102232400B CN102232400B CN 201010570677 CN201010570677A CN102232400B CN 102232400 B CN102232400 B CN 102232400B CN 201010570677 CN201010570677 CN 201010570677 CN 201010570677 A CN201010570677 A CN 201010570677A CN 102232400 B CN102232400 B CN 102232400B
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- flour
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- gluten
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- 235000013312 flour Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 16
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- 239000004366 Glucose oxidase Substances 0.000 claims description 11
- 108010015776 Glucose oxidase Proteins 0.000 claims description 11
- 229940116332 glucose oxidase Drugs 0.000 claims description 11
- 235000019420 glucose oxidase Nutrition 0.000 claims description 11
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 11
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 9
- 102000004882 Lipase Human genes 0.000 claims description 9
- 108090001060 Lipase Proteins 0.000 claims description 9
- 239000004367 Lipase Substances 0.000 claims description 9
- 239000005862 Whey Substances 0.000 claims description 9
- 102000007544 Whey Proteins Human genes 0.000 claims description 9
- 108010046377 Whey Proteins Proteins 0.000 claims description 9
- 239000005018 casein Substances 0.000 claims description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 9
- 235000021240 caseins Nutrition 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 235000019421 lipase Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 230000032696 parturition Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 101001035465 Arabidopsis thaliana Endoglucanase 3 Proteins 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 29
- 235000008429 bread Nutrition 0.000 abstract description 8
- 235000012149 noodles Nutrition 0.000 abstract description 8
- 238000007710 freezing Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 239000003607 modifier Substances 0.000 abstract 3
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 8
- 108010059892 Cellulase Proteins 0.000 description 7
- 229940106157 cellulase Drugs 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000003820 Lipoxygenases Human genes 0.000 description 2
- 108090000128 Lipoxygenases Proteins 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 239000004342 Benzoyl peroxide Substances 0.000 description 1
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000003368 amide group Chemical group 0.000 description 1
- 235000019400 benzoyl peroxide Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 239000012633 leachable Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The invention discloses a method for preparing raw wet flour products, which comprises the following steps of: 1) adding a quality modifier of transglutaminase into flour in a certain ratio, and mixing; 2) kneading to form dough; 3) keeping the temperature for a certain time; and 4) preparing to form a finished product. In the method, the modifier can improve the processing performance of dough and improve a mesh structure of gluten, so that noodles are insusceptible to breaking when cooked, dissolved matters are reduced, and the frost crack of the noodles is prevented during freezing; and the modifier also has the functions of improving the volume of bread, reinforcing the edge wall of the bread, improving the slicing performance, shortening fermentation time, increasing the absorption of moisture and the like.
Description
Technical field
The present invention relates to a kind of preparation method of giving birth to the wetted surface goods.
Background technology
At present, most of flour improvers much all are chemical syntheses.The quality improver that chemistry forms is for health, the safe factor leading to social instability that possibly lie dormant.The Along with people's growth in the living standard, increasing people begin to pay close attention to food security and food nutrition problem.Large quantities of meetings are disabled to the chemical improvement agent that health has a negative impact, for example potassium bromate etc.Make research and development and the trend that production becomes Future Development of modifying agent of natural and safe like this.
Enzyme preparation is a kind of natural, green, safe product, and in Flour product, using has its special advantages and irreplaceable effect.Glutamine transaminage is widely used in the meat products as a kind of novel protein enzyme, but in flour, does not also have Related product.Its action principle is to carry out the amide groups transfer reaction between the epsilon-amino of γ-amide groups and lysine of glutamine residue in the catalytic proteins, forms the special-shaped peptide bond of ε-(γ-glutamine)-lysine, changes the functional character of protein.It can impel the crosslinked of protein, has strengthened the network structure of gluten, and this network structure is firm, can not destroyed by following process.In addition, can introduce lysine, strengthen the nutrition of Flour product.The mechanism of action of glucose oxidase in noodles processing is for also generate H with glucose oxidase simultaneously
2O
2Thereby, with in the mucedin-SH is oxidized to-S-S-, helps to form between the mucedin protein network structure preferably.In cooked wheaten food making, add lipoxygenase, can with in the mucedin-SH is oxidized to-S-S-, strengthens the biceps of dough, eliminates the activity factor-SH of protease in the flour simultaneously, prevents the mucedin hydrolysis.In addition, destroy the double bond structure of carrotene through coupling reaction, thereby flour is brightened.It can make flour brighten, and can strengthen the biceps of dough again.So alternative used flour brightening agent benzoyl peroxide of lipoxygenase.Pentosanase can the hydrolysis pentosan, increases the water-soluble of SNSP, reduces the adhesion of they and water, so just can discharge a large amount of combination water.These water can offer starch and gluten, make dough can form better gluten network structure, improve the machining property of dough, improve the quality of Flour product.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of giving birth to the wetted surface goods; It mainly forms through composite according to a certain percentage making such as glutamine transaminage, the enzyme preparation of in Flour product, using always and other auxiliary materials; It can impel mucedin crosslinked mutually; Improve the machining property of gluten, improve the network structure and the organoleptic quality of gluten, the Flour product smooth surface of preparation, glossy, institutional framework high resilience, volume fall bits, soft good to eat greatly and not; And can reduce the boiling leachable, prevent musculus cutaneus quick-frozen cracking.
A kind of preparation method of giving birth to the wetted surface goods of the present invention is that flour quality improver is added in the flour with the ratio of 0.2%-0.8%, stirs, and after kneading dough, need promptly process the face finished product temperature 10-50 ℃ of insulation 30-120 minute.Each component is mixed according to its proportion, and then stirs and get final product.Raw materials used is mobile fabulous powdery solid.
The component and the content of wherein said flour quality improver comprise:
Gluten 20%-30%
Whey powder 50%-60%
Glucose 1%-2%
Glucose oxidase 0.2%-0.5%
Lipase 0.1%-1%
Pentosanase 0.1%-1%
AMS 0.01%-0.1%
Glutamine transaminage 0.2%-1%
Cellulase 5%-15%
Casein sodium 1-10%
Locust bean gum 0-5%
Guar gum 0-5%
Sodium alginate 0-20%
Sodium carboxymethylcellulose 0-20%
All percentages are percetage by weight.
Flour quality improver of the present invention can play following effect:
(1) the tolerance performance of improvement and face stirring is improved the gluten network structure, improves coarse cereals dough processing whipping performance;
(2) moisture absorption of increase Flour product finished product;
(3) the noodles good springiness that makes, not easy fracture and well-done;
(4) the quick-freezing dumpling skin reduces the bursting by freezing rate, and noodle soup is more clear;
(5) epidermis fineness and whiteness have been improved;
(6) prevent in process " the coarse cereals dough subsides ";
(7) improve coarse cereals bread, mixed grain steamed bread equal-volume, make coarse cereals bread, mixed grain steamed bread shape rule more, be similar to common steamed bun;
(8) obtain resilient institutional framework;
(9) improve section performance (reducing balling-up, slagging).
The specific embodiment
Embodiment 1
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 20g
Whey powder 60g
Glucose 1g
Glucose oxidase 0.2g
Lipase 0.1g
Pentosanase 0.1g
AMS 0.01g
Glutamine transaminage 0.2g
Cellulase 8.39g
Casein sodium 10g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this flour quality improver.After getting flour 180g, flour quality improver 0.8g mixing, knead dough, proof, proofing temperature is 40 ℃, and the time is 1 hour, moulding.Prepared bread surface is smooth, glossy, bits are fallen in institutional framework high resilience, volume greatly and not.
Embodiment 2
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 25g
Whey powder 53.4g
Glucose 2g
Glucose oxidase 0.5g
Lipase 1g
Pentosanase 1g
AMS 0.1g
Glutamine transaminage 1g
Cellulase 15g
Casein sodium 1g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this flour quality improver.After getting flour 160g, flour quality improver 1.2g mixing, knead dough, proof, proofing temperature is 50 ℃, and the time is 30 minutes, moulding, and prepared bread surface is smooth, glossy, bits are fallen in institutional framework high resilience, volume greatly and not.
Embodiment 3
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 30g
Whey powder 50g
Glucose 1.5g
Glucose oxidase 0.4g
Lipase 0.6g
Pentosanase 0.6g
AMS 0.07g
Glutamine transaminage 0.83g
Cellulase 6g
Casein sodium 2.5g
Locust bean gum 5g
Guar gum 2.5g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this flour quality improver.After getting flour 180g, flour quality improver 0.4g mixing, knead dough, proof, proofing temperature is 30 ℃, and the time is 1.5 hours, the forming surface goods.
Embodiment 4
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 20g
Whey powder 52.5g
Glucose 1.5g
Glucose oxidase 0.5g
Lipase 0.45g
Pentosanase 0.5g
AMS 0.05g
Glutamine transaminage 0.5g
Cellulase 5g
Casein sodium 6.5g
Locust bean gum 2.5g
Sodium alginate 10g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this flour quality improver.After getting flour 180g, flour quality improver 1.6g mixing, knead dough, proof, proofing temperature is 20 ℃, and the time is 2 hours, moulding, and prepared steamed bun smooth surface, glossy, institutional framework high resilience, volume are big, soft good to eat.
Embodiment 5
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 21.5g
Whey powder 50g
Glucose 1.8g
Glucose oxidase 0.2g
Lipase 0.5g
Pentosanase 0.45g
AMS 0.05g
Glutamine transaminage 0.5g
Cellulase 7g
Casein sodium 3g
Guar gum 5g
Sodium carboxymethylcellulose 10g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this flour quality improver.After getting flour 160g, flour quality improver 1g mixing, knead dough, proof, proofing temperature is 10 ℃, and the time is 2 hours, the forming surface goods.
Embodiment 6
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 20g
Whey powder 50g
Glucose 1.3g
Glucose oxidase 0.2g
Lipase 0.5g
Pentosanase 0.45g
AMS 0.05g
Glutamine transaminage 1g
Cellulase 5g
Casein sodium 1.5g
Sodium alginate 20g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this flour quality improver.After getting flour 180g, flour quality improver 0.5g mixing, knead dough, proof, proofing temperature is 10 ℃, and the time is 2 hours, the forming surface goods.
Embodiment 7
A kind of flour quality improver 100g, it is filled a prescription as follows:
Gluten 20g
Whey powder 50g
Glucose 1.3g
Glucose oxidase 0.2g
Lipase 0.5g
Pentosanase 0.45g
AMS 0.05g
Glutamine transaminage 1g
Cellulase 5g
Casein sodium 1.5g
Sodium carboxymethylcellulose 20g
With above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine; Can make this flour and use enzyme preparation; Addition according to 0.25% adds in the high-strength flour, and mixing also stirs, and the dough of rubbing must carry out noodle production after proofing 0.5 hour-2 hours at 10-50 ℃ and get final product.The noodles biceps of adding this flour quality improver is strong, is difficult for well-donely, and noodle soup is not muddy.
Claims (1)
1. a preparation method of giving birth to the wetted surface goods is characterized in that, flour quality improver is added in the flour, stir rub into dough after, promptly got in 30-120 minute temperature 10-50 ℃ of insulation, said flour quality improver accounts for the 0.2%-0.8% of flour; The component of flour quality improver and content are:
Gluten 20%-30%
Whey powder 50%-60%
Glucose 1%-2%
Glucose oxidase 0.2%-0.5%
Lipase 0.1%-1%
Pentosanase 0.1%-1%
AMS 0.01%-0.1%
Glutamine transaminage 0.2%-1%
Cellulase 5%-15%
Casein sodium 1-10%
Locust bean gum 0-5%
Guar gum 0-5%
Sodium alginate 0-20%
Sodium carboxymethylcellulose 0-20%
All percentages are percetage by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010570677 CN102232400B (en) | 2010-12-02 | 2010-12-02 | Method for preparing raw wet flour products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010570677 CN102232400B (en) | 2010-12-02 | 2010-12-02 | Method for preparing raw wet flour products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102232400A CN102232400A (en) | 2011-11-09 |
| CN102232400B true CN102232400B (en) | 2012-12-12 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010570677 Active CN102232400B (en) | 2010-12-02 | 2010-12-02 | Method for preparing raw wet flour products |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010993B (en) * | 2015-07-21 | 2019-01-22 | 武汉千汇德科技有限公司 | Low-glycemic face and preparation method thereof |
| CN105746635B (en) * | 2016-05-10 | 2020-01-03 | 江南大学 | Application of glucose oxidase in flour product processing |
| CN106962782A (en) * | 2017-03-23 | 2017-07-21 | 淮南宜生食品有限公司 | A kind of high muscle brightens no added convenient flour sheets and quick preparation technology |
| CN108813333B (en) * | 2018-05-22 | 2021-11-19 | 吉林农业大学 | High-protein coarse cereal fresh and wet noodles and production method thereof |
| CN113115903A (en) * | 2020-01-15 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Method for making fresh wet noodles |
| CN111990582A (en) * | 2020-08-21 | 2020-11-27 | 上海奕农生物科技有限公司 | Raw wet noodle composite preservative and preparation method thereof, raw wet noodles and preparation method thereof |
| CN114698777A (en) * | 2022-01-21 | 2022-07-05 | 大冶康之堂农业发展有限公司 | Dendrobium officinale noodle and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759690A (en) * | 2005-05-12 | 2006-04-19 | 河北农业大学 | Modifire of composition enzyme for flour dedicated to noodle |
| CN1784984A (en) * | 2005-10-14 | 2006-06-14 | 江南大学 | Biological emulsifier for anti-freezing fermentation of frozen dough |
| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
-
2010
- 2010-12-02 CN CN 201010570677 patent/CN102232400B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759690A (en) * | 2005-05-12 | 2006-04-19 | 河北农业大学 | Modifire of composition enzyme for flour dedicated to noodle |
| CN1784984A (en) * | 2005-10-14 | 2006-06-14 | 江南大学 | Biological emulsifier for anti-freezing fermentation of frozen dough |
| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
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| Publication number | Publication date |
|---|---|
| CN102232400A (en) | 2011-11-09 |
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