CN105875700A - Method for improving quality of dough for processing flour-made food - Google Patents
Method for improving quality of dough for processing flour-made food Download PDFInfo
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- CN105875700A CN105875700A CN201610342590.5A CN201610342590A CN105875700A CN 105875700 A CN105875700 A CN 105875700A CN 201610342590 A CN201610342590 A CN 201610342590A CN 105875700 A CN105875700 A CN 105875700A
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- dough
- flour
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- making powder
- alkaline water
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- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/007—Liquids or pumpable materials
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The invention provides a method for improving the quality of dough for processing flour-made food. The method is characterized in that alkaline electrolyzed water is used to completely or partially replace dough kneading water during dough kneading; when the proportion of the alkaline electrolyzed water to common dough kneading water is X:(10-X), X ranges from 1 to 10, and water adding amount is increased by 5X%. The method has the advantages that the safety and health problems caused by traditional process using flour improver to increase the quality of raw materials and the dough are solved; the strength and ductility of the dough kneaded by low-gluten flour and plain flour can be evidently increased by the alkaline electrolyzed water to a level close to high-gluten flour, and the quality of the flour-made food such as bread, noodles and steamed buns is improved; the hydroxide ions of the alkaline electrolyzed water can be reduced in subsequent production, residual hydroxide ions in the food are avoided, and the method is safe and low in cost.
Description
Technical field
The invention belongs to bromatology field, the processing method relating to a kind of flour-made food, a kind of method improving flour-made food processing dough characters.
Background technology
It is the important component part of China's food industry based on the flour-made food of bread, noodles, steamed bread and steamed bun etc., is also the staple food being related to national daily life.China is often close in the Semen Tritici aestivi of 200,000,000 tons, and great majority are all used for processing the flour-made foods such as bread, noodles, steamed bread and steamed bun.
During bread produces, only high-gluten flour can be only achieved the stronger biceps required for bread dough and preferable ductility.Although noodles, steamed bread and steamed bun etc. are high less than bread to the requirement of flour strength, but properly increase dough strength, also there is certain help for improving the quality of noodles, steamed bread and steamed bun.Particularly China's Semen Tritici aestivi based in low muscle Semen Tritici aestivi, cause flour-made food processing in, utilize flour improver, gluten fortifier, enzyme preparation etc., it is achieved the improvement to dough characters more.But the most both having added production cost, potential food safety hidden danger served by band again.
Electrolysis water also known as electrolyzed functional water, is the barrier film utilizing and having unidirectional osmosis, it is achieved during to the electrolysis of water, H-Ion and OH+The unidirectional reverse osmosis of ion, thus in the electrolysis bath of barrier film both sides, generate acidic electrolytic water and electrolyzed alkaline water.Electrolysis water technology has been utilized at present widely in industry cleaning link and sterilization, the cleaning of medical apparatus and instruments and sterilization and material extraction etc..In food-processing industry, utilizing acidic electrolytic water to clean, sterilization, fresh-keeping grade is the most common, achieves preferable economic and social benefit.
Electrolyzed alkaline water is alkalescence, is conducive to maintaining internal acid-base balance；The subset of electrolysis water, infiltration and dissolving power are strong, can promote internal metabolism, improve immunity of organisms；The nagative potential of electrolyzed alkaline water, can have anti-disease, anti-aging always act on purged body endoperoxide；It contains the mineral of substantial amounts of ionic state, and the osteoporosis of person in middle and old age, the growth promoter of child, the arthritis etc. of old people are had improvement result.
In flour-made food is processed, dough-making powder is important production link.In traditional handicraft, just there is Oxidation and the emulsification utilizing alkali, make the hydrophobic group of dough protein expose more fully, form more perfect network structure, strengthen the example of the biceps of dough.In the Lanzhou Hand-extended Noodles course of processing, in order to increase elasticity and the extensibility of dough, it will usually add fluffy ash or edible alkali.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of method improving flour-made food processing dough characters, when the described this method prior art to be solved improving flour-made food processing dough characters prepares flour-made food, need to add flour improver, gluten fortifier, enzyme preparations etc. realize the improvement to dough characters, but these additives had both added production cost, brought again the technical problem of food safety hidden danger.
The invention provides a kind of method improving flour-made food processing dough characters, substitute dough-making powder water with electrolyzed alkaline water in whole or in part and carry out dough-making powder, when the ratio of electrolyzed alkaline water Yu common dough-making powder water is X:(10-X) time, X is between 1 ~ 10, and amount of water increases 5X%.
Further, the pH value of electrolyzed alkaline water is pH8 ~ pH12.
Further, when using weak strength flour dough-making powder, use the electrolyzed alkaline water of pH10-11；When using medium strength flour dough-making powder, use the electrolyzed alkaline water of pH9-10；When using high-gluten flour dough-making powder, use the electrolyzed alkaline water of pH8-9.
Further, during all of electrolyzed alkaline water dough-making powder, amount of water is 1.5 times of normal value.
Further, the addition of electrolyzed alkaline water is 1..05 ~ 1.5 times of normal Water usage.
Concrete, time prepared by electrolyzed alkaline water, remove ionized water and add in electrolytic water generating device, add a small amount of Sal so that water conducts electricity.Control electrolysis time, magnitude of voltage, salt adding amount, the electrolyzed alkaline water of available different pH value.Prepared by electrolytic water generator or the electrolyzed functional water Preparation equipment that can use market sale.
Concrete, when using the technique of the present invention to prepare flour-made food, processing technique is identical with conventional machining process after dough-making powder.
The present invention utilize electrolyzed alkaline water dough-making powder to improve the gluten strength of dough, the method improving the flour-made food qualities such as bread, noodles, steamed bread, cake and steamed bun.Electrolyzed alkaline water can strengthen the gluten network structure of dough, system is produced certain emulsification simultaneously, increases dough water absorption.Use electrolyzed alkaline water dough-making powder, the bread of production can be made to obtain bigger specific volume, good mouthfeel, improve the quality of bread.Electrolyzed alkaline water produces for noodles, can improve extensibility and the biceps of dough, gives the higher biceps of noodles and the mouthfeel of chewy, reduces the strip-breaking rate of noodles.For the processing of steamed bread, muscle or middle high-gluten flour in can substituting with weak strength flour, make steamed bread more chewy.For the processing of cake, can be the emulsibility of biscuit more preferably, mouthfeel is more preferable.For the processing of steamed bun, the water-retaining property that can make steamed bun skin making is more preferable, is difficult to run-down.Use electrolyzed alkaline water in right amount, high-gluten flour can be replaced to use with middle weak strength flour in flour-made food is processed, and alternative conventional flours modifying agent and additive, while reducing enterprise's production cost, improve the safety of wheaten food.
Also there is due to alkaline water enhancing biceps, emulsifying and Oxidation, therefore, completely or partially utilize electrolyzed alkaline water dough-making powder, it is possible to the biceps etc. of dough is played significantly raising and improvement result；Become light water after alkaline water oxidoreduction simultaneously, do not have any residual, it is thus possible to for the production of the flour-made foods such as bread, noodles, steamed bread, cake and steamed bun, but be not suitable for the flour-made food that cake, cookies etc. require flour strength more weak and produce.Substitute dough-making powder water with electrolyzed alkaline water in whole or in part, reach to increase biceps and the ductility of dough, improve the purpose of dough characters.
The present invention obtains the electrolysis water of different alkalescence condition by controlling electrolytic parameter.Utilizing this electrolyzed alkaline water will significantly improve to the level close with gluten flour with Self-raising flour and Plain flour as raw material with the dough strength of system and ductility, the quality of the flour-made foods such as the bread of production, noodles and steamed bread is also improved.
The present invention solves the Product Safety and health problem utilizing flour improver to bring in traditional handicraft to improve raw material and dough characters.And the hydroxide ion of electrolyzed alkaline water during subsequent production will reduction, food does not has any residual, is a kind of safety, the low cost method of improving dough characters.
The present invention compares with prior art, and its technological progress is significant.When the flour used is weak strength flour or medium strength flour, it is possible to obtain the dough close with after high-gluten flour dough-making powder, and using pH value and the addition of high alkalinity electrolysis water, accomplishing both to strengthen gluten strength, prevent again dough really up to the mark, cause processing difficulties.The dough of this all or part of use electrolyzed alkaline water dough-making powder, is processed to the flour-made foods such as bread, noodles, steamed bread, steamed bun.
Detailed description of the invention
Embodiment
1
The production of bread dough.Take the weak strength flour 100g that protein content is 9%, add electrolyzed alkaline water 40g(that pH value is 12 usually, tap water 27g), dough-making powder.The dispensing liked can also be added, such as salt, sugar or egg when dough-making powder.Bread dough is i.e. obtained after dough-making powder.Proof according to common technique and method and bake, just obtain bread product.
Shown by data, alkaline water Substitute For Partial tap water with pH 12, and produce bread dough with weak strength flour, compare and can promote 40% by the hardness of Self-raising flour and tap water its dough of dough-making powder, ductility increases by 12%, the dough that its hardness and ductility obtain already close to high-gluten flour and tap water dough-making powder.
Its specific volume of bread product produced can reach 6.12 ml/g, exceedes the bread product 1.4% produced with high-gluten flour and tap water.
Embodiment
2
The production of bread dough.Take the medium strength flour 100g that protein content is 11%, add electrolyzed alkaline water 25g and tap water 10g(that pH value is 10 usually, tap water 30g), dough-making powder.The dispensing liked can also be added, such as salt, sugar or egg when dough-making powder.Bread dough is i.e. obtained after dough-making powder.Proof according to common technique and method and bake, just obtain bread product.
Shown by data, alkaline water Substitute For Partial tap water with pH 10, and produce bread dough with medium strength flour, compare and can promote 34% by the hardness of Plain flour and tap water its dough of dough-making powder, ductility increases by 11%, the dough that its hardness and ductility slightly above high-gluten flour and tap water dough-making powder obtain.
Its specific volume of bread product produced can reach 6.36ml/g, exceedes the bread product 5.4% produced with high-gluten flour and tap water.
Embodiment
3
The production of bread dough.Take the high-gluten flour 100g that protein content is 13%, add electrolyzed alkaline water 15g and tap water 30g(that pH value is 8 usually, tap water 35g), dough-making powder.The dispensing liked can also be added, such as salt, sugar or egg when dough-making powder.Bread dough is i.e. obtained after dough-making powder.Proof according to common technique and method and bake, just obtain bread product.
Being shown by data, with the alkaline water Substitute For Partial tap water of pH8, and producing bread dough with high-gluten flour, the hardness of bread dough can promote nearly 10%, and ductility improves 5%, the dough that its hardness and ductility are above high-gluten flour and tap water dough-making powder obtains.
Its specific volume of bread product produced can reach 6.46 ml/g, exceedes the bread product 7.1% produced with high-gluten flour and tap water.
Embodiment
4
The production of noodles dough.Take the weak strength flour 100g that protein content is 8%, add electrolyzed alkaline water 45g(that pH value is 10 usually, tap water 33g), dough-making powder.Other dispensings can also be added, such as salt or egg when dough-making powder.Noodles production dough is i.e. obtained after dough-making powder.Then according to normal technique and method produce, just obtain noodle product.
Embodiment
5
The production of noodles dough.Take the medium strength flour 100g that protein content is 10%, add electrolyzed alkaline water 25g and tap water 20g(that pH value is 9 usually, tap water 35g), dough-making powder.Other dispensings can also be added, such as salt or egg when dough-making powder.Noodles production dough is i.e. obtained after dough-making powder.Then according to normal technique and method produce, just obtain noodle product.
Embodiment
6
The production of steamed bread dough.Take the weak strength flour 100g that protein content is 8%, add electrolyzed alkaline water 50g(that pH value is 10 usually, tap water 40g), dough-making powder.Other dispensings can also be added, such as milk powder when dough-making powder.Steamed bread production dough is i.e. obtained after dough-making powder.Then according to normal technique and method produce, just obtain steamed bun products.
Embodiment
7
The production of steamed bread dough.Take the weak strength flour 100g that protein content is 10%, add electrolyzed alkaline water 20g and tap water 30(that pH value is 8 usually, tap water 42g), dough-making powder.Steamed bread production dough is i.e. obtained after dough-making powder.Then according to normal technique and method produce, just obtain steamed bun products.
It should be noted that the core of the present invention is to replace fluffy ash or edible alkali dough-making powder, to reach to improve the purpose of dough characters and product quality with electrolyzed alkaline water.With this understanding, the improvement to other formula and technique is within.
Claims (5)
1. the method improving flour-made food processing dough characters, it is characterized in that: substitute dough-making powder water with electrolyzed alkaline water in whole or in part and carry out dough-making powder, when the ratio of electrolyzed alkaline water Yu common dough-making powder water is X:(10-X) time, X is between 1 ~ 10, and amount of water increases 5X%.
A kind of method improving flour-made food processing dough characters the most according to claim 1, it is characterised in that: the pH value of electrolyzed alkaline water is pH 8 ~ pH12.
A kind of method improving flour-made food processing dough characters the most according to claim 1, it is characterised in that: when using weak strength flour dough-making powder, use pH
The electrolyzed alkaline water of 10-11；When using medium strength flour dough-making powder, use the electrolyzed alkaline water of pH9-10；When using high-gluten flour dough-making powder, use the electrolyzed alkaline water of pH 8-9.
A kind of method improving flour-made food processing dough characters the most according to claim 1, it is characterised in that: during all of electrolyzed alkaline water dough-making powder, amount of water is 1.5 times of normal value.
A kind of method improving flour-made food processing dough characters the most according to claim 1, it is characterised in that: the addition of electrolyzed alkaline water is 1.05 ~ 1.5 times of normal Water usage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342590.5A CN105875700A (en) | 2016-05-23 | 2016-05-23 | Method for improving quality of dough for processing flour-made food |
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| CN201610342590.5A CN105875700A (en) | 2016-05-23 | 2016-05-23 | Method for improving quality of dough for processing flour-made food |
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| CN105875700A true CN105875700A (en) | 2016-08-24 |
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| CN201610342590.5A Pending CN105875700A (en) | 2016-05-23 | 2016-05-23 | Method for improving quality of dough for processing flour-made food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180186A (en) * | 2021-06-04 | 2021-07-30 | 西南大学 | Method for prolonging shelf life of noodles |
| CN113974065A (en) * | 2021-10-25 | 2022-01-28 | 武汉轻工大学 | Extrusion modified mung bean and mushroom egg fine dried noodles and making method thereof |
Citations (6)
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| US6326048B1 (en) * | 1997-09-02 | 2001-12-04 | Hoshizaki Denki Kabushiki Kaisha | Preparation method of dough for flour foods |
| JP2005073632A (en) * | 2003-09-02 | 2005-03-24 | Hoshizaki Electric Co Ltd | Method for producing rice flour bread dough |
| JP4278376B2 (en) * | 2002-12-27 | 2009-06-10 | ホシザキ電機株式会社 | Bread dough manufacturing method |
| JP4957379B2 (en) * | 2007-05-23 | 2012-06-20 | 松谷化学工業株式会社 | Processed starch production method, food and feed |
| CN103519189A (en) * | 2013-10-18 | 2014-01-22 | 北京林业大学 | Method for preparing food nutrition fortifier by utilizing spirulina |
| WO2016046727A1 (en) * | 2014-09-23 | 2016-03-31 | Dom Terry International S.R.L. | Prebiotic inulin based preparation |
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2016
- 2016-05-23 CN CN201610342590.5A patent/CN105875700A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6326048B1 (en) * | 1997-09-02 | 2001-12-04 | Hoshizaki Denki Kabushiki Kaisha | Preparation method of dough for flour foods |
| JP4278376B2 (en) * | 2002-12-27 | 2009-06-10 | ホシザキ電機株式会社 | Bread dough manufacturing method |
| JP2005073632A (en) * | 2003-09-02 | 2005-03-24 | Hoshizaki Electric Co Ltd | Method for producing rice flour bread dough |
| JP4957379B2 (en) * | 2007-05-23 | 2012-06-20 | 松谷化学工業株式会社 | Processed starch production method, food and feed |
| CN103519189A (en) * | 2013-10-18 | 2014-01-22 | 北京林业大学 | Method for preparing food nutrition fortifier by utilizing spirulina |
| WO2016046727A1 (en) * | 2014-09-23 | 2016-03-31 | Dom Terry International S.R.L. | Prebiotic inulin based preparation |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180186A (en) * | 2021-06-04 | 2021-07-30 | 西南大学 | Method for prolonging shelf life of noodles |
| CN113180186B (en) * | 2021-06-04 | 2024-02-09 | 西南大学 | Method for prolonging shelf life of small noodles |
| CN113974065A (en) * | 2021-10-25 | 2022-01-28 | 武汉轻工大学 | Extrusion modified mung bean and mushroom egg fine dried noodles and making method thereof |
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Application publication date: 20160824 |
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