CN104705364A - Bread preservation modifying agent - Google Patents

Bread preservation modifying agent Download PDF

Info

Publication number
CN104705364A
CN104705364A CN201310671239.7A CN201310671239A CN104705364A CN 104705364 A CN104705364 A CN 104705364A CN 201310671239 A CN201310671239 A CN 201310671239A CN 104705364 A CN104705364 A CN 104705364A
Authority
CN
China
Prior art keywords
parts
bread
modifying agent
flour
fresh
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310671239.7A
Other languages
Chinese (zh)
Inventor
吴照亭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310671239.7A priority Critical patent/CN104705364A/en
Publication of CN104705364A publication Critical patent/CN104705364A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/185—Biosynthetic gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/20—Peroxides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention discloses a bread preservation modifying agent which is characterized in that the modifying agent is composed of raw materials as follows (parts by weight): 30-40 parts of defatted soybean meal, 20-30 parts of pregelatinized potato starch, 1-3 parts of sorbitol, 2-4 parts of propylene glycol, 3-5 parts of flour gluten strengthening agent, 0.6-0.8 parts of enzymic preparations, 1-3 parts of xanthan gum, 0.4-0.6 parts of sodium stearoyl lactylate, 0.2-0.4 parts of tripolyglycerol monostearates, 1-4 parts of salt, 2-4 parts of propanetriol and 0.5-0.7 parts of sodium dehydroacetate. The bread preservation modifying agent of the present invention uses less types of additives, has a low cost, a mild function and a mellow flour flavor, is closer to nature, can delay the aging of bread, prevent bread mildew, etc., and can maintain softness, flexibility, fineness and other features in a relative long period.

Description

The fresh-keeping modifying agent of a kind of bread
Technical field
The invention belongs to food technology field, be specifically related to the fresh-keeping modifying agent of a kind of bread.
Background technology
Along with the quick growth of economy and the quickening of rhythm of life, the diet style of compatriots also there occurs deep change.Bakery is healthy with it, delicious, convenient characteristic, and as one of the main kind of bakery, bread also becomes the common consumer product of people already, and along with improving constantly of people's living standard, the bread of good to eat delicious food is more and more for people favor.
Flour product antistaling agent can effectively prevent Flour product microbial growth, especially to causing dough easily to proof souring because there being saccharomycete in face summer, wetted surface bar infected by microbes becomes mildewed, protein denaturation, fat oxidation occurs breathing out the phenomenon Be very effective such as taste, have simultaneously and delay the brown stain time, the effect of Shelf-life.
Adding antistaling agent can make raw wetted surface goods strengthen viscoelasticity, and improve biceps, tissue-smooth stablizes, and resistant to cook, resistance toly to freeze, and moisturizing is fresh-keeping again, extends quality guarantee period.For cake, uncooked wet noodle, stewed noodles, hand-pulled noodles, dumpling wrapper, the quality-improving of the raw wetted surface such as steamed dumpling with the dough gathered at the top skin goods and fresh-keeping, also can be used for fresh vermicelli, vermicelli, bean sheet jelly, facilitates the goods such as rice and flour.Chemical preservative is comparatively large to the injury of human body, and consumer exists a kind of psychology of conflicting to it, does not meet the consumption fashion that people advocate nutrient health.
Wrap fine and smooth, soft compared with the common texture of loaf of Vehicles Collected from Market, mouthfeel is better, and therefore one occurs that just extremely consumer likes.People attempt to obtain and a kind ofly make to adopt common breadmaking process can the New Bread Improver of production high-quality bread, to be conducive to the production of bread.Bread shelf life is shorter, generally only has 2 ~ 3 days, exceedes certain time limit, and bread interior tissue will move, makes it lose original taste, fragrance, flexibility and freshness by softening, the moisture of hardening, crust.Bread improver in the market increases volume and the pliability of bread mainly through flour oxidation agent, emulsifying agent and enzyme preparation, but increases limitation to product quality, can't reach the mouthfeel of bread, local flavor and shelf-life.Therefore, the fresh-keeping approach of a kind of more effective, gentle bread is found significant.
Summary of the invention
The shortcoming that the object of the invention is to overcome prior art, with not enough, provides a kind of bread fresh-keeping modifying agent, can obtain mouthfeel, local flavor and shelf-life longer bread by the breadmaking process of routine.
The technical scheme that the present invention takes is:
The fresh-keeping modifying agent of a kind of bread, it is characterized in that, feed components is composed as follows according to weight portion:
Defatted soy flour 30-40 part, pre-gelatinized potato starch 20-30 part, D-sorbite 1-3 part, propane diols 2-4 part, flour gluten fortifier 3-5 part, enzyme preparation 0.6-0.8 part, xanthans 1-3 part, stearoyl lactate 0.4-0.6 part, Tripolyglycerol monostearates 0.2-0.4 part, salt 1-4 part, glycerine 2-4 part, sodium dehydroacetate 0.5-0.7 part.
Above-mentioned flour gluten fortifier is the mixture that azodicarbonamide and calper calcium peroxide form according to mol ratio 2:1.
Above-mentioned enzyme preparation is the enzyme preparation that AMS and lipase form according to 2:1.
Beneficial effect of the present invention is:
Adopt bread improver of the present invention, additive therefor kind is few, and cost is low, action temperature and, face aromatic flavour, is more close to nature, can delay bread staling, prevent bread from going mouldy, and can keep the features such as flexibility, elasticity, sophistication in a long time.
Embodiment 1
The fresh-keeping modifying agent of a kind of bread, it is characterized in that, feed components is composed as follows according to weight portion:
Enzyme preparation 0.6 part, xanthans 1 part, stearoyl lactate 0.4 part, Tripolyglycerol monostearates 0.2 part, salt 1 part, glycerine 2 parts, sodium dehydroacetate 0.5 part that flour gluten fortifier 3 parts, AMS and lipase that defatted soy flour 30 parts, pre-gelatinized potato starch 20 parts, D-sorbite 1 part, propane diols 2 parts, azodicarbonamide and calper calcium peroxide form according to mol ratio 2:1 form according to 2:1.
Embodiment 2
The fresh-keeping modifying agent of a kind of bread, it is characterized in that, feed components is composed as follows according to weight portion:
Enzyme preparation 0.7 part, xanthans 2 parts, stearoyl lactate 0.5 part, Tripolyglycerol monostearates 0.3 part, salt 3 parts, glycerine 3 parts, sodium dehydroacetate 0.6 part that flour gluten fortifier 4 parts, AMS and lipase that defatted soy flour 35 parts, pre-gelatinized potato starch 25 parts, D-sorbite 2 parts, propane diols 3 parts, azodicarbonamide and calper calcium peroxide form according to mol ratio 2:1 form according to 2:1.
Embodiment 3
The fresh-keeping modifying agent of a kind of bread, it is characterized in that, feed components is composed as follows according to weight portion:
Enzyme preparation 0.8 part, xanthans 3 parts, stearoyl lactate 0.6 part, Tripolyglycerol monostearates 0.4 part, salt 4 parts, glycerine 4 parts, sodium dehydroacetate 0.7 part that flour gluten fortifier 5 parts, AMS and lipase that defatted soy flour 40 parts, pre-gelatinized potato starch 30 parts, D-sorbite 3 parts, propane diols 4 parts, azodicarbonamide and calper calcium peroxide form according to mol ratio 2:1 form according to 2:1.

Claims (3)

1. the fresh-keeping modifying agent of bread, it is characterized in that, feed components is composed as follows according to weight portion:
Defatted soy flour 30-40 part, pre-gelatinized potato starch 20-30 part, D-sorbite 1-3 part, propane diols 2-4 part, flour gluten fortifier 3-5 part, enzyme preparation 0.6-0.8 part, xanthans 1-3 part, stearoyl lactate 0.4-0.6 part, Tripolyglycerol monostearates 0.2-0.4 part, salt 1-4 part, glycerine 2-4 part, sodium dehydroacetate 0.5-0.7 part.
2. the fresh-keeping modifying agent of a kind of bread according to claim 1, is characterized in that, described flour gluten fortifier is the mixture that azodicarbonamide and calper calcium peroxide form according to mol ratio 2:1.
3. the fresh-keeping modifying agent of a kind of bread according to claim 1, is characterized in that, described enzyme preparation is the enzyme preparation that AMS and lipase form according to 2:1.
CN201310671239.7A 2013-12-12 2013-12-12 Bread preservation modifying agent Pending CN104705364A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310671239.7A CN104705364A (en) 2013-12-12 2013-12-12 Bread preservation modifying agent

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310671239.7A CN104705364A (en) 2013-12-12 2013-12-12 Bread preservation modifying agent

Publications (1)

Publication Number Publication Date
CN104705364A true CN104705364A (en) 2015-06-17

Family

ID=53405465

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310671239.7A Pending CN104705364A (en) 2013-12-12 2013-12-12 Bread preservation modifying agent

Country Status (1)

Country Link
CN (1) CN104705364A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107136149A (en) * 2017-04-25 2017-09-08 广州市美日统食品科技有限公司 A kind of food special-purpose emulsifying composite cream and its production technology
CN107183112A (en) * 2017-06-02 2017-09-22 李长保 A kind of bread improver and preparation method and application
CN110384118A (en) * 2019-07-30 2019-10-29 诸城兴贸玉米开发有限公司 A kind of baking millet cake converted starch

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107136149A (en) * 2017-04-25 2017-09-08 广州市美日统食品科技有限公司 A kind of food special-purpose emulsifying composite cream and its production technology
CN107183112A (en) * 2017-06-02 2017-09-22 李长保 A kind of bread improver and preparation method and application
CN110384118A (en) * 2019-07-30 2019-10-29 诸城兴贸玉米开发有限公司 A kind of baking millet cake converted starch

Similar Documents

Publication Publication Date Title
JP2017055662A (en) Composition for food product
CN105248512A (en) Potato wheat mixed powder and preparation method and purpose thereof
CN106720092A (en) A kind of microwave cake premixed powder, microwave cake and preparation method thereof
CN103876037A (en) Multifunctional fermented corn flour and production process thereof
CN104705364A (en) Bread preservation modifying agent
CN105379815A (en) Colorized potato egg tart and making method thereof
CN107927087A (en) A kind of astaxanthin bakery and preparation method thereof
Garcia-Vaquero et al. Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
CN105532803A (en) Beech mushroom bread and making method thereof
KR20140146585A (en) Method for manufacturing fresh pasta
KR101361969B1 (en) Nutritional Bread using Meat and the method for producing it
JP7293773B2 (en) Method for producing salt-reduced or salt-free bread, additive for production, and salt-reduced or salt-free bread
CN103081965A (en) Sauerkraut cake and preparation method thereof
JP6862295B2 (en) How to make side dish bread
KR101362448B1 (en) Method of manufacturing dough for bread using soybean paste starter
Kanaujiya et al. To nutritional profile of dietary fibre pizza base and sensory evaluation of develop product
CN107950612A (en) One main laver butter pineapple bag and preparation method thereof
KR101429366B1 (en) Rice processed food using fermented brown rice and method for preparing the same
CN111436476A (en) High-calcium vegetable biscuit and preparation method thereof
CN105211205A (en) A kind of high calcium biscuit
WO2014104175A1 (en) Bread crumbs for microwave cooking
JP2019201600A (en) Formable lactic acid fermented soybean product
KR101416110B1 (en) Method for producing Hotteok using fermented soybean powder
KR20110036363A (en) Development of white bread with barley leaves tea powder and method of preparing the same
CN104783066A (en) Processing technology of purple potato rose

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150617

WD01 Invention patent application deemed withdrawn after publication