CN105192016A - Composite modifier for bread - Google Patents

Composite modifier for bread Download PDF

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Publication number
CN105192016A
CN105192016A CN201510763877.0A CN201510763877A CN105192016A CN 105192016 A CN105192016 A CN 105192016A CN 201510763877 A CN201510763877 A CN 201510763877A CN 105192016 A CN105192016 A CN 105192016A
Authority
CN
China
Prior art keywords
bread
modifying agent
sodium
composite modifying
weight
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
CN201510763877.0A
Other languages
Chinese (zh)
Inventor
王亚君
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.)
Jinan Shunxiang Medicine Science & Technology Co Ltd
Original Assignee
Jinan Shunxiang Medicine Science & Technology Co Ltd
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 Jinan Shunxiang Medicine Science & Technology Co Ltd filed Critical Jinan Shunxiang Medicine Science & Technology Co Ltd
Priority to CN201510763877.0A priority Critical patent/CN105192016A/en
Publication of CN105192016A publication Critical patent/CN105192016A/en
Pending legal-status Critical Current

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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
    • A21D2/145—Acids, anhydrides or salts 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/183—Natural 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; 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
    • A21D2/22—Ascorbic acid
    • 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

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

Abstract

The invention discloses a composite modifier for bread, comprising the following components: sodium alginate, potato starch, citric acid, vitamin C, calcium lactate stearate, glycerin monostearate, carboxymethylcellulose, sodium dihydrogen phosphate, disodium hydrogen phosphate, salt, psyllium seed gum, okra gum and a compound enzyme. The composite modifier for bread dislcosed by the invention is good in mixing performance, high in safety, convenient to use, abundant in nutrition, and capable of effectively improving processability of bread in the preparation process, thus enabling the flavor and taste of the bread to be obviously perfected and kept for a long term, and prolonging the shelf life of bread.

Description

A kind of bread composite modifying agent
Technical field
The present invention relates to food composite modifying agent technical field, particularly relate to a kind of bread composite modifying agent.
Background technology
Bread is a kind of nutritious instant food, but bread aging phenomenon can occur in storage process, shows as that epidermis tarnishes, moisture reduces, slag etc. is fallen in sclerosis, reduce mouthfeel even rotten, thus cause larger waste.
Usually add the shelf-life that anticorrisive agent improves bread in prior art, but still can not improve the problem of bread taste bad, and adopt the mode of anticorrisive agent healthy not, not accept by numerous people.In addition, in the process of curing, how to make bread appearance more good-looking, improve texture of loaf structure and local flavor, the chewiness strengthening bread is also the problem that people need to solve.After potassium bromate forbidding, relevant industries as flour improver industry, Flour production industry, cure industry etc. and all face the problem how improving baking quality of bread.
Summary of the invention
Object of the present invention is exactly defect for above-mentioned existence and provides a kind of bread composite modifying agent.Bread composite modifying agent Combination of the present invention is good, security is high, easy to use, nutritious, utilize the synergy between each composition, the effect between starch and protein can be promoted, effectively can improve the processing characteristics in bread making process, make the local flavor of bread and mouthfeel obviously to improve and to keep for a long time, extend the shelf-life of bread.
A kind of bread composite modifying agent technical scheme of the present invention is that this composite modifying agent comprises sodium alginate, farina, citric acid, vitamin C, CSL, glycerin monostearate, carboxymethyl cellulose, sodium dihydrogen phosphate, sodium hydrogen phosphate, salt, plantasan, gumbo glue, complex enzyme.
Described complex enzyme is grouped into by following one-tenth by weight: AMS 1-5, zytase 2-3, lipase 3-5, hemicellulase 1-5, maltogenic amylase 2-5.
Preferably, described complex enzyme is grouped into by following one-tenth by weight: AMS 3, zytase 2, lipase 4, hemicellulase 4, maltogenic amylase 3.
Described a kind of bread composite modifying agent, also comprises following composition: diacetyltartaric acid monoglyceride, Sodium Polyacrylate, calper calcium peroxide.
Described a kind of bread composite modifying agent, is grouped into by following one-tenth by weight: sodium alginate 10-30, farina 10-40, citric acid 1-5, vitamin C 1-10, CSL 1-30, glycerin monostearate 1-15, carboxymethyl cellulose 1-10, diacetyltartaric acid monoglyceride 1-10, Sodium Polyacrylate 1-10, calper calcium peroxide 1-10, sodium dihydrogen phosphate 1-15, sodium hydrogen phosphate 1-15, salt 10-20, plantasan 1-10, gumbo glue 1-10, complex enzyme 10-30.
Described a kind of bread composite modifying agent, is grouped into by following one-tenth by weight: sodium alginate 15-25, farina 20-35, citric acid 2-4, vitamin C 3-8, CSL 5-25, glycerin monostearate 5-10, carboxymethyl cellulose 3-8, diacetyltartaric acid monoglyceride 3-8, Sodium Polyacrylate 3-6, calper calcium peroxide 2-6, sodium dihydrogen phosphate 5-10, sodium hydrogen phosphate 5-10, salt 15-20, plantasan 2-8, gumbo glue 2-8, complex enzyme 15-25.
Described a kind of bread composite modifying agent, is grouped into by following one-tenth by weight: sodium alginate 20, farina 22, citric acid 3, vitamin C 5, CSL 10, glycerin monostearate 6, carboxymethyl cellulose 7, diacetyltartaric acid monoglyceride 5, Sodium Polyacrylate 5, calper calcium peroxide 4, sodium dihydrogen phosphate 6, sodium hydrogen phosphate 6, salt 18, plantasan 5, gumbo glue 5, complex enzyme 22.
Composite modifying agent addition is by weight the 2-5% being flour.
A kind of bread composite modifying agent beneficial effect of the present invention is: bread composite modifying agent Combination of the present invention is good, security is high, easy to use, nutritious, utilize the synergy between each composition, the effect between starch and protein can be promoted, effectively can improve the processing characteristics in bread making process, compound can be formed in bread stage of modulating and stage of curing, the water absorbing capacity of gluten is increased, suppress the aging of bread, the local flavor of bread and mouthfeel is made obviously to improve and to keep for a long time, the shelf-life of bread is extended when not using anticorrisive agent.
detailed description of the invention:
In order to understand the present invention better, describe technical scheme of the present invention in detail with instantiation below, but the present invention is not limited thereto.
Embodiment 1
This bread composite modifying agent sodium alginate 20, farina 22, citric acid 3, vitamin C 5, CSL 10, glycerin monostearate 6, carboxymethyl cellulose 7, diacetyltartaric acid monoglyceride 5, Sodium Polyacrylate 5, calper calcium peroxide 4, sodium dihydrogen phosphate 6, sodium hydrogen phosphate 6, salt 18, plantasan 5, gumbo glue 5, complex enzyme 22.
Composite modifying agent addition is by weight the 2-5% being flour.
Certain conventional commercial tailored flour for bread is added this bread composite modifying agent in proportion and prepares bread, the finished product good looking appearance prepared, epidermis light, volume is moderate, and mouthfeel is flexible, exquisiteness is soft.
After storing one week under bread prepared by the composite modifying agent of the embodiment of the present invention 1 and commercially available bread the same terms, obviously, mouthfeel is obviously deteriorated, nonelastic in commercially available bread coat color change, bread crust and internal color obscure; Add the crust crust light of the embodiment of the present invention 1 composite modifying agent, mouthfeel is without significant change compared with holding money in reserve, and local flavor keeps good.

Claims (8)

1. a bread composite modifying agent, it is characterized in that, comprise sodium alginate, farina, citric acid, vitamin C, CSL, glycerin monostearate, carboxymethyl cellulose, sodium dihydrogen phosphate, sodium hydrogen phosphate, salt, plantasan, gumbo glue, complex enzyme.
2. a kind of bread composite modifying agent according to claim 1, is characterized in that, described complex enzyme is grouped into by following one-tenth by weight: AMS 1-5, zytase 2-3, lipase 3-5, hemicellulase 1-5, maltogenic amylase 2-5.
3. a kind of bread composite modifying agent according to claim 2, is characterized in that, described complex enzyme is grouped into by following one-tenth by weight: AMS 3, zytase 2, lipase 4, hemicellulase 4, maltogenic amylase 3.
4. a kind of bread composite modifying agent according to claim 2, is characterized in that, also comprise following composition: diacetyltartaric acid monoglyceride, Sodium Polyacrylate, calper calcium peroxide.
5. a kind of bread composite modifying agent according to claim 2, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 10-30, farina 10-40, citric acid 1-5, vitamin C 1-10, CSL 1-30, glycerin monostearate 1-15, carboxymethyl cellulose 1-10, diacetyltartaric acid monoglyceride 1-10, Sodium Polyacrylate 1-10, calper calcium peroxide 1-10, sodium dihydrogen phosphate 1-15, sodium hydrogen phosphate 1-15, salt 10-20, plantasan 1-10, gumbo glue 1-10, complex enzyme 10-30.
6. a kind of bread composite modifying agent according to claim 5, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 15-25, farina 20-35, citric acid 2-4, vitamin C 3-8, CSL 5-25, glycerin monostearate 5-10, carboxymethyl cellulose 3-8, diacetyltartaric acid monoglyceride 3-8, Sodium Polyacrylate 3-6, calper calcium peroxide 2-6, sodium dihydrogen phosphate 5-10, sodium hydrogen phosphate 5-10, salt 15-20, plantasan 2-8, gumbo glue 2-8, complex enzyme 15-25.
7. a kind of bread composite modifying agent according to claim 6, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 20, farina 22, citric acid 3, vitamin C 5, CSL 10, glycerin monostearate 6, carboxymethyl cellulose 7, diacetyltartaric acid monoglyceride 5, Sodium Polyacrylate 5, calper calcium peroxide 4, sodium dihydrogen phosphate 6, sodium hydrogen phosphate 6, salt 18, plantasan 5, gumbo glue 5, complex enzyme 22.
8. a kind of bread composite modifying agent according to claim 1, is characterized in that, composite modifying agent addition is by weight the 2-5% being flour.
CN201510763877.0A 2015-11-11 2015-11-11 Composite modifier for bread Pending CN105192016A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510763877.0A CN105192016A (en) 2015-11-11 2015-11-11 Composite modifier for bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510763877.0A CN105192016A (en) 2015-11-11 2015-11-11 Composite modifier for bread

Publications (1)

Publication Number Publication Date
CN105192016A true CN105192016A (en) 2015-12-30

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767070A (en) * 2016-04-13 2016-07-20 统企业(中国)投资有限公司昆山研究开发中心 Bread improver
CN106179559A (en) * 2016-07-25 2016-12-07 高广雨 A kind of peeling processing method of full nutrition Semen Tritici aestivi flour
CN107535554A (en) * 2017-07-25 2018-01-05 合肥台香食品有限公司 A kind of Bread improver
CN111067083A (en) * 2019-12-25 2020-04-28 中国肉类食品综合研究中心 Texture regulator for cooking vegetarian meat products and application thereof
CN115918700A (en) * 2022-11-28 2023-04-07 福建灵雀谷生物科技有限公司 Compound modifier for moisturizing and softening bread and application thereof

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CN1498542A (en) * 2002-11-04 2004-05-26 深圳市海川实业股份有限公司 Improver for flour
CN101223944A (en) * 2008-02-01 2008-07-23 河南兴泰科技实业有限公司 Preparation for improving mixed grain
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CN103858955A (en) * 2014-03-27 2014-06-18 广州大正新材料科技有限公司 Bromine-free bread and preparation method thereof
CN104430680A (en) * 2014-12-26 2015-03-25 山东圣琪生物有限公司 Bread improver

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CN104430680A (en) * 2014-12-26 2015-03-25 山东圣琪生物有限公司 Bread improver

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767070A (en) * 2016-04-13 2016-07-20 统企业(中国)投资有限公司昆山研究开发中心 Bread improver
CN105767070B (en) * 2016-04-13 2020-04-21 统一企业(中国)投资有限公司昆山研究开发中心 Bread improver
CN106179559A (en) * 2016-07-25 2016-12-07 高广雨 A kind of peeling processing method of full nutrition Semen Tritici aestivi flour
CN107535554A (en) * 2017-07-25 2018-01-05 合肥台香食品有限公司 A kind of Bread improver
CN111067083A (en) * 2019-12-25 2020-04-28 中国肉类食品综合研究中心 Texture regulator for cooking vegetarian meat products and application thereof
CN115918700A (en) * 2022-11-28 2023-04-07 福建灵雀谷生物科技有限公司 Compound modifier for moisturizing and softening bread and application thereof

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