CN107279217A - The preparation method of flour slurry and preparation method thereof and baked product - Google Patents
The preparation method of flour slurry and preparation method thereof and baked product Download PDFInfo
- Publication number
- CN107279217A CN107279217A CN201610220415.9A CN201610220415A CN107279217A CN 107279217 A CN107279217 A CN 107279217A CN 201610220415 A CN201610220415 A CN 201610220415A CN 107279217 A CN107279217 A CN 107279217A
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- China
- Prior art keywords
- flour
- baked product
- calcium oxide
- preparation
- slurry
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- 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
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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
- 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
Abstract
The present invention provides a kind of flour slurry, comprising：Flour；Water；And calcium oxide, its content is the 0.0001 5% of the flour gross weight.The present invention also provides a kind of preparation method of flour slurry, and its step is included：(a) 0.0001 5% calcium oxide of the flour gross weight is added in flour；And (b) adds water the flour of the obtained addition calcium oxide of step (a) mixing, formation flour slurry.The present invention also provides a kind of preparation method of baked product, and its step is included：(a) in the manufacturing process of baked product, when adding flour, while 0.00001 1% calcium oxide of the formula gross weight of the baked product is added, and the mixing that adds water, form flour slurry；And flour slurry made from step (a) is processed further and bakeed by (b), baked product is made.The preparation method of the baked product of the present invention is suitably applied the Western-style baked product of making or Chinese style wheaten food.
Description
Technical field
The present invention is on a kind of flour slurry, especially in regard to a kind of flour slurry comprising calcium oxide.
The present invention is on a kind of preparation method of flour slurry, especially in regard to a kind of flour slurry for adding calcium oxide
Preparation method.The present invention is also on a kind of preparation method of baked product, especially in regard to one kind addition oxidation
The preparation method of the baked product of calcium.
Background technology
Now, in baking industry, person skilled is invariably energetically from the regulation and control (example of process parameter
Such as：Stoving temperature, time) and formula adjustment in terms of, seek the improvement of baked product property.
Wherein, the additive of proper proportion can as improve baked product property means.In related text
Offer " Kohajdov á, Z.,J.,&Schmidt,(2009)Significance of
emulsifiers and hydrocolloids in bakery industry.Acta Chimica
Slovaca.2(1):In 46-61. ", the additive commonly used in baking industry now is disclosed.The document refers to breast
The additive such as agent (emulsifiers) and hydrocolloid (hydrocolloids).Emulsifying agent, for example：Lecithin and
Diacetyl tartaric acid fat, the monoacylglycerol of monoglycceride, can be used as flour slurry modifying agent or
It is used as antistaling agent or softening agent.Hydrocolloid, for example：Mosanom, kappa carrageenan and xanthans, can be used to
Improve stability of the wheat flour slurry during the face of waking up.Carboxymethyl cellulose, hydroxypropyl methyl cellulose and
Sodium alginate, can be used as postponing the antistaling agent of crumbs hardening.
However, above-mentioned food additives still have in terms of improvement effect, security and use cost
It improves space.Therefore, it is necessary to provide flour slurry and preparation method thereof and baked product of novelty
Preparation method, to meet the demand on current industry.
The content of the invention
To solve traditionally, food additives are in terms of improvement effect, security and use cost, still
The problem of preferable not to the utmost, the invention provides novel flour slurry and preparation method thereof and baked product
Preparation method, lifts the characteristic of flour slurry and baked product whereby.
To achieve the above object and other purposes, the first aspect of the present invention is starched there is provided a kind of flour
Body, comprising：
Flour；
Water；And
Calcium oxide, its content is the 0.0001-5% of the flour gross weight.
Above-mentioned flour slurry, the wherein calcium oxide content can be the 0.01-1% of the flour gross weight.
To achieve the above object and other purposes, the second aspect of the present invention provides a kind of flour slurry
Preparation method, its step includes：
(a) 0.0001-5% of flour gross weight calcium oxide is added in flour；And
(b) flour of the obtained addition calcium oxide of step (a) is added water mixing, formation flour slurry.
Above-mentioned preparation method, wherein step (a) can add the 0.01-1% of the flour gross weight in flour
Calcium oxide.
Above-mentioned preparation method, wherein the flour slurry can be further processed and bakee, and be made and dry
Roast product.
To achieve the above object and other purposes, the third aspect of the present invention, which is provided, a kind of bakees production
The preparation method of product, its step is included：
(a) in the manufacturing process of baked product, when adding flour, while adding the baked product
The 0.00001-1% of gross weight calcium oxide, and the mixing that adds water are formulated, flour slurry is formed；And
(b) flour slurry made from step (a) is processed further and bakeed, baked product is made.
Above-mentioned preparation method, wherein step (a) can be when adding flour, while adding baking production
The 0.001-0.1% of the formula gross weight of product calcium oxide.
Above-mentioned preparation method, the wherein baked product can be Western-style baked product or Chinese style wheaten food.
Above-mentioned preparation method, the wherein Western-style baked product can be spongecake, pound cake or U.S.
Formula muffin etc..
Through experiment test, compared to conventional method, flour slurry of the invention and preparation method thereof with
And the preparation method of baked product can be effectively improved the characteristic of flour slurry and baked product.
Embodiment
To be fully understood by the purpose of the present invention, feature and effect, now by following specific embodiments,
The present invention is elaborated, illustrated as after：
The present invention is mainly by the way that in the production process of flour slurry and baked product, addition is appropriate
Calcium oxide, improve the characteristic of obtained flour slurry and baked product whereby.
The first aspect of the present invention provides a kind of flour slurry, comprising：
Flour；
Water；And
Calcium oxide, its content is the 0.0001-5% of the flour gross weight.
The flour slurry of the present invention is by the calcium oxide comprising special ratios, to improve flour slurry
The characteristic of the baking goodses of body and application the flour slurry.Wherein, the addition opportunity of calcium oxide does not limit especially
It is fixed, for example：Calcium oxide can be mixed with flour in advance, further add water mixing, can also add water it is mixed
Calcium oxide is added during conjunction, as long as making the flour slurry include certain content, you can be effectively improved the face
The characteristic of slurry body.The content of the calcium oxide is the 0.0001-5% of the flour gross weight, for example, if should
100 grams of flour is included in flour slurry, then the content range of calcium oxide is 0.0001 in the flour slurry
Grams -5 grams.In the flour slurry, the ratio of flour and water can be for for example：0.2-0.9:1, for example, if
100 grams of water is included in the flour slurry, then the content range of flour is 20 gram -90 in the flour slurry
Gram, but the present invention is not limited thereto, and those skilled in the art can optionally be adjusted.The flour of the present invention
Slurry can further include other in the technical field of the invention in addition to flour, water and calcium oxide, also
Known flour slurry composition and additive.Preferably, the content of the calcium oxide is the flour gross weight
0.01-1%.
The second aspect of the present invention provides a kind of preparation method of flour slurry, and its step is included：
(a) 0.0001-5% of flour gross weight calcium oxide is added in flour；And
(b) flour of the obtained addition calcium oxide of step (a) is added water mixing, formation flour slurry.
The step of the preparation method of above-mentioned flour slurry in (a), as long as adding the flour in flour
The 0.0001-5% of gross weight calcium oxide, you can be effectively improved the characteristic of obtained flour slurry, citing comes
Say, if taking 100 grams of flour, 0.0001 gram -5 grams of calcium oxide should be added.In step (b), flour
And the ratio of water can be for for example：0.2-0.9:1, for example, if adding 100 grams of water in step (b),
20 grams -90 grams of flour should be then taken in step (a), but the present invention is not limited thereto, those skilled in the art
Can optionally it be adjusted.After the mixing that adds water, the flour slurry as described in the first aspect of the present invention can be formed
Body, makes calcium oxide account for the 0.00001-1% of the flour slurry gross weight.Those skilled in the art can be according to most
The baked product species and manufacturing process condition to be obtained, suitably adjust the addition of calcium oxide eventually.
Up to more preferably improvement, the 0.01-1% of flour gross weight calcium oxide to be added in flour, through adding water
After mixing, calcium oxide can be made to account for the 0.001-0.1% of the flour slurry gross weight.
The third aspect of the present invention provides a kind of preparation method of baked product, and its step is included：
(a) in the manufacturing process of baked product, when adding flour, while adding the baked product
The 0.00001-1% of gross weight calcium oxide, and the mixing that adds water are formulated, flour slurry is formed；And
(b) flour slurry made from step (a) is processed further and bakeed, baked product is made.
The step of the preparation method of above-mentioned baked product in (a), as long as the addition of calcium oxide exists
Within the scope of 0.00001-1%, you can be effectively improved the characteristic of obtained baked product.Wherein, it is formulated
Gross weight refers in the formula of known baked product that repertoire is (for example：Flour, water, salt, sugar,
Cream, egg and yeast) gross weight, but the formula gross weight and not comprising calcium oxide weight, citing come
Say, if in the formula of baked product known to one, comprising：Flour, water, salt, sugar, cream, egg and
The constituents such as yeast, and the gross weight of these constituents is 100 grams, then should additionally add 0.00001-1
Gram calcium oxide.After step (a), the flour slurry as described in above-mentioned first aspect can be formed.This area
Technical staff can suitably adjust according to the baked product species and manufacturing process condition finally to be obtained
The addition of calcium oxide.It is preferably the baked product for the addition up to more preferably improvement, calcium oxide
It is formulated the 0.001-0.1% of gross weight.
After tested, via the baked product obtained by the preparation method of above-mentioned baked product, under having
Row advantage：
(1) product appearance is improved, it is to avoid rapidly collapse；
(2) color of roasted rear outward appearance is improved；
(3) aging speed is slowed down；
(4) moisture retention is lifted；
(5) the hole uniformity is increased；
(6) antibacterial, extended shelf life.
The making of flour slurry to further appreciate that the present invention and preparation method thereof and baked product
Method is now entered for the improvement effect of flour slurry and baked product by specific examples below and comparative example
Row is to as directed：
The following example 1~3 is that baking is made using the preparation method of the baked product of the invention described above
Roast product.Comparative example 1~3 is in addition to being not added with calcium oxide, and remaining production process and formula are all right with it
The embodiment 1~3 answered is identical.
It is to apply in the technical field of the invention in the following example 1~3 and comparative example 1~3
The technology known, flour slurry is processed further and bakeed, and baked product is made.Because this is processed further
And the program bakeed is the known technology of the technical field of the invention, its detailed content is seldom gone to live in the household of one's in-laws on getting married herein
State.
Embodiment 1 and comparative example 1 (spongecake)
Embodiment 1 makes spongecake using the preparation method of the baked product of the invention described above.
Embodiment 1 be when adding flour, while add 0.02% calcium oxide of the formula gross weight of the spongecake,
And comparative example 1 is then not added with calcium oxide, in addition, remaining production process and formula and the reality of comparative example 1
Apply example 1 identical.The spongecake of embodiment 1 and comparative example 1, after being analyzed through TA.XT plus physical property instrument
Test result as shown in following table 1：
Table 1
As shown in table 1, the spongecake of embodiment 1 can increase flintiness after addition calcium oxide
And elasticity.After refrigeration one day, all there is the situation of aging in spongecake, but compared to being not added with calcium oxide
Comparative example 1, the aging of embodiment 1 for having addition calcium oxide more eases up.
Embodiment 2 and comparative example 2 (pound cake)
Embodiment 2 makes pound cake using the preparation method of the baked product of the invention described above.It is real
Apply example 2 be when adding flour, while add 0.02% calcium oxide of the formula gross weight of the pound cake, and
Comparative example 2 is then not added with calcium oxide, in addition, and remaining production process and formula of comparative example 2 are with implementing
Example 2 is identical.The pound cake of embodiment 2 and comparative example 2, the survey after being analyzed through TA.XT plus physical property instrument
Test result is as shown in following table 2：
Table 2
As shown in table 2, the pound cake of embodiment 2 can increase height and hard after addition calcium oxide
Hardness.After refrigeration one day, all there is the situation of aging in spongecake, but compared to being not added with calcium oxide
Comparative example 2, the aging for having the embodiment 2 of addition calcium oxide more eases up.
Embodiment 3 and comparative example 3 (American muffin)
Embodiment 3 makes American muffin using the preparation method of the baked product of the invention described above.
Embodiment 3 be when adding flour, while add 0.01% calcium oxide of the formula gross weight of the American muffin,
And comparative example 3 is then not added with calcium oxide, in addition, remaining production process and formula and the reality of comparative example 3
Apply example 3 identical.The American muffin of embodiment 3 and comparative example 3, after being analyzed through TA.XT plus physical property instrument
Test result as shown in Listing 3：
Table 3
As shown in table 3, compared to the American muffin of comparative example 3, the American muffin of embodiment 3 exists
Add after calcium oxide, elasticity can be increased.After refrigeration one day, all there is the situation of aging in American muffin, but
Compared to the comparative example 3 for being not added with calcium oxide, the aging for having the embodiment 3 of addition calcium oxide more eases up.
Summary embodiment 1~3 and comparative example 1~3 can find, the system of baked product of the invention
Make method, by the addition of calcium oxide, can effectively lift the characteristic of baked product.As can be seen here, this hair
Bright flour slurry and preparation method thereof, by the addition of calcium oxide, can effectively make the flour slurry more suitable
Share in making baked product.The preparation method of the baked product of the present invention, can be applied to Western-style baked product
Or Chinese style wheaten food.Wherein, the Western-style baked product can be spongecake, pound cake or American muffin etc..
The present invention is hereinbefore disclosed with preferred embodiment, but it will be understood by those skilled in the art that
, the embodiment is only used for describing the present invention, and is not construed as limiting the scope of the present invention.It should be noted that
, every and the embodiment equivalent change and displacement should be understood as being covered by scope of the invention.
Therefore, protection scope of the present invention should be defined by claims limited range.
Claims (9)
1. a kind of flour slurry, it is characterised in that include：
Flour；
Water；And
Calcium oxide, its content is the 0.0001-5% of the flour gross weight.
2. flour slurry as claimed in claim 1, it is characterised in that the calcium oxide content is described
The 0.01-1% of flour gross weight.
3. a kind of preparation method of flour slurry, it is characterised in that its step is included：
(a) 0.0001-5% of flour gross weight calcium oxide is added in flour；And
(b) flour of the obtained addition calcium oxide of step (a) is added water mixing, formation flour slurry.
4. method as claimed in claim 3, it is characterised in that step (a) is to add described in flour
The 0.01-1% of flour gross weight calcium oxide.
5. the method as described in claim 3 or 4, it is characterised in that the flour slurry is further
Processing and baking, are made baked product.
6. a kind of preparation method of baked product, it is characterised in that its step is included：
(a) in the manufacturing process of baked product, when adding flour, while adding the baked product
Formula gross weight 0.00001-1% calcium oxide, and the mixing that adds water forms flour slurry；And
(b) flour slurry made from step (a) is processed further and bakeed, baked product is made.
7. method as claimed in claim 6, it is characterised in that step (a) is when adding flour, together
The 0.001-0.1% of the formula gross weight of baked product described in Shi Tianjia calcium oxide.
8. method as claimed in claims 6 or 7, it is characterised in that the baked product is Western-style baking
Roast product or Chinese style wheaten food.
9. method as claimed in claim 8, it is characterised in that the Western-style baked product is sponge egg
Cake, pound cake or American muffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610220415.9A CN107279217A (en) | 2016-04-11 | 2016-04-11 | The preparation method of flour slurry and preparation method thereof and baked product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610220415.9A CN107279217A (en) | 2016-04-11 | 2016-04-11 | The preparation method of flour slurry and preparation method thereof and baked product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279217A true CN107279217A (en) | 2017-10-24 |
Family
ID=60093199
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610220415.9A Pending CN107279217A (en) | 2016-04-11 | 2016-04-11 | The preparation method of flour slurry and preparation method thereof and baked product |
Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB454421A (en) * | 1934-01-29 | 1936-09-29 | Ici Ltd | Improvements in or relating to the preparation of baked cereal foodstuffs |
| US20030059516A1 (en) * | 2001-09-27 | 2003-03-27 | Cargill, Incorporated | Masa flavored cereal germ and a process for making same |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
-
2016
- 2016-04-11 CN CN201610220415.9A patent/CN107279217A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB454421A (en) * | 1934-01-29 | 1936-09-29 | Ici Ltd | Improvements in or relating to the preparation of baked cereal foodstuffs |
| US20030059516A1 (en) * | 2001-09-27 | 2003-03-27 | Cargill, Incorporated | Masa flavored cereal germ and a process for making same |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
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Application publication date: 20171024 |
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