CN105410103A - Bread additive - Google Patents
Bread additive Download PDFInfo
- Publication number
- CN105410103A CN105410103A CN201510763924.1A CN201510763924A CN105410103A CN 105410103 A CN105410103 A CN 105410103A CN 201510763924 A CN201510763924 A CN 201510763924A CN 105410103 A CN105410103 A CN 105410103A
- Authority
- CN
- China
- Prior art keywords
- bread
- sodium
- monoglyceride
- weight
- complex enzyme
- 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.)
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a bread additive which includes sodium alginate, corn starch, citric acid, vitamin C, monoglyceride, carboxymethyl cellulose, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium pyrophosphate, edible salt, cassia gum and compound enzymes. The bread additive is good in mixing, high in safety, easy to use and rich in nutrition, takes advantages of the synergistic effects among the various components, can promote the function between starch and proteins and effectively improve the processing performance of bread in the making process, enables the flavor and taste of the bread to be improved significantly and to be maintained for a long time, and extends the shelf life of the bread.
Description
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of bread additives.
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.
Summary of the invention
Object of the present invention is exactly defect for above-mentioned existence and provides a kind of bread additives.Bread additives 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 additives technical scheme of the present invention is that this additive comprises sodium alginate, cornstarch, citric acid, vitamin C, monoglyceride, carboxymethyl cellulose, sodium dihydrogen phosphate, sodium hydrogen phosphate, sodium pyrophosphate, salt, Cassia bean gum, 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.
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 additives, also comprises following composition: diacetyltartaric acid monoglyceride, Sodium Polyacrylate, calper calcium peroxide.
Described a kind of bread additives, is grouped into by following one-tenth by weight: sodium alginate 10-30, cornstarch 10-40, citric acid 1-5, vitamin C 1-10, monoglyceride 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, sodium pyrophosphate 1-5, salt 10-20, Cassia bean gum 1-10, complex enzyme 10-30.
Described a kind of bread additives, further, be grouped into by following one-tenth by weight: sodium alginate 15-25, cornstarch 20-35, citric acid 2-4, Catergen-8, monoglyceride 5-12, carboxymethyl cellulose 3-8, diacetyltartaric acid monoglyceride 2-6, Sodium Polyacrylate 2-6, calper calcium peroxide 1-5, sodium dihydrogen phosphate 4-12, sodium hydrogen phosphate 4-12, sodium pyrophosphate 2-3, salt 12-15, Cassia bean gum 2-8, complex enzyme 12-20.
Described a kind of bread additives, preferably, be grouped into by following one-tenth by weight: sodium alginate 20, cornstarch 30, citric acid 3, vitamin C 5, monoglyceride 10, carboxymethyl cellulose 6, diacetyltartaric acid monoglyceride 4, Sodium Polyacrylate 5, calper calcium peroxide 3, sodium dihydrogen phosphate 8, sodium hydrogen phosphate 8, sodium pyrophosphate 2, salt 12, Cassia bean gum 6, complex enzyme 16.
Additive addition is by weight the 2-5% being flour.
A kind of bread additives beneficial effect of the present invention is: bread additives 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 additives is grouped into by following one-tenth by weight: sodium alginate 20, cornstarch 30, citric acid 3, vitamin C 5, monoglyceride 10, carboxymethyl cellulose 6, diacetyltartaric acid monoglyceride 4, Sodium Polyacrylate 5, calper calcium peroxide 3, sodium dihydrogen phosphate 8, sodium hydrogen phosphate 8, sodium pyrophosphate 2, salt 12, Cassia bean gum 6, complex enzyme 16.
Additive addition is by weight the 2-5% being flour.
Certain conventional commercial tailored flour for bread is added this bread additives 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 additive 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 additive, mouthfeel is without significant change compared with holding money in reserve, and local flavor keeps good.
Claims (8)
1. a bread additives, is characterized in that, comprises sodium alginate, cornstarch, citric acid, vitamin C, monoglyceride, carboxymethyl cellulose, sodium dihydrogen phosphate, sodium hydrogen phosphate, sodium pyrophosphate, salt, Cassia bean gum, complex enzyme.
2. a kind of bread additives 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 additives 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 additives according to claim 2, is characterized in that, also comprises following composition: diacetyltartaric acid monoglyceride, Sodium Polyacrylate, calper calcium peroxide.
5. a kind of bread additives according to claim 2, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 10-30, cornstarch 10-40, citric acid 1-5, vitamin C 1-10, monoglyceride 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, sodium pyrophosphate 1-5, salt 10-20, Cassia bean gum 1-10, complex enzyme 10-30.
6. a kind of bread additives according to claim 5, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 15-25, cornstarch 20-35, citric acid 2-4, Catergen-8, monoglyceride 5-12, carboxymethyl cellulose 3-8, diacetyltartaric acid monoglyceride 2-6, Sodium Polyacrylate 2-6, calper calcium peroxide 1-5, sodium dihydrogen phosphate 4-12, sodium hydrogen phosphate 4-12, sodium pyrophosphate 2-3, salt 12-15, Cassia bean gum 2-8, complex enzyme 12-20.
7. a kind of bread additives according to claim 6, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 20, cornstarch 30, citric acid 3, vitamin C 5, monoglyceride 10, carboxymethyl cellulose 6, diacetyltartaric acid monoglyceride 4, Sodium Polyacrylate 5, calper calcium peroxide 3, sodium dihydrogen phosphate 8, sodium hydrogen phosphate 8, sodium pyrophosphate 2, salt 12, Cassia bean gum 6, complex enzyme 16.
8. a kind of bread additives according to claim 1, is characterized in that, additive addition is by weight the 2-5% being flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763924.1A CN105410103A (en) | 2015-11-11 | 2015-11-11 | Bread additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763924.1A CN105410103A (en) | 2015-11-11 | 2015-11-11 | Bread additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410103A true CN105410103A (en) | 2016-03-23 |
Family
ID=55489024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510763924.1A Withdrawn CN105410103A (en) | 2015-11-11 | 2015-11-11 | Bread additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410103A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041114A (en) * | 2017-12-13 | 2018-05-18 | 阜阳市福旺食品有限公司 | A kind of food improver of resisting starch ageing |
| CN108935568A (en) * | 2018-07-23 | 2018-12-07 | 苏州汉德瑞生物工程有限公司 | A kind of additive and preparation method thereof for bakery |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361500A (en) * | 2007-08-09 | 2009-02-11 | 安琪酵母股份有限公司 | No-bromium bread modifying agent and production method thereof |
| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN103583622A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Asparagus enriched bread |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN104430680A (en) * | 2014-12-26 | 2015-03-25 | 山东圣琪生物有限公司 | Bread improver |
-
2015
- 2015-11-11 CN CN201510763924.1A patent/CN105410103A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361500A (en) * | 2007-08-09 | 2009-02-11 | 安琪酵母股份有限公司 | No-bromium bread modifying agent and production method thereof |
| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103583622A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Asparagus enriched bread |
| CN104430680A (en) * | 2014-12-26 | 2015-03-25 | 山东圣琪生物有限公司 | Bread improver |
Non-Patent Citations (1)
| Title |
|---|
| 中国大百科全书总编辑委员会《化学》编辑委员会: "《中国大百科全书 化学》", 28 February 1989, 中国大百科全书出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041114A (en) * | 2017-12-13 | 2018-05-18 | 阜阳市福旺食品有限公司 | A kind of food improver of resisting starch ageing |
| CN108935568A (en) * | 2018-07-23 | 2018-12-07 | 苏州汉德瑞生物工程有限公司 | A kind of additive and preparation method thereof for bakery |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160323 |
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| WW01 | Invention patent application withdrawn after publication |