CN111202106A - Bread improver - Google Patents
Bread improver Download PDFInfo
- Publication number
- CN111202106A CN111202106A CN201811401256.8A CN201811401256A CN111202106A CN 111202106 A CN111202106 A CN 111202106A CN 201811401256 A CN201811401256 A CN 201811401256A CN 111202106 A CN111202106 A CN 111202106A
- Authority
- CN
- China
- Prior art keywords
- bread
- hypophosphite
- bread improver
- xylanase
- emulsifier
- 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
Links
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
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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
- A21D2/08—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
- A21D2/08—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
- A21D2/24—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
- 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
Abstract
The invention discloses a bread improver, which contains hypophosphite, a gluten-strengthening agent, an enzyme preparation and/or an emulsifier; the content of the hypophosphite is 0.02-100 wt%, preferably 0.2-50 wt%. The modifier can increase bread volume, improve bread stiffness and improve bread texture fineness.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a bread improver.
Background
The quality of wheat gluten has a great influence on the quality of final flour products, and scientific researchers at home and abroad try to improve the quality of the gluten by various methods. The methods include breeding, adjusting processing technology, adding proper food additives, etc. The addition of suitable food additives is a relatively simple and efficient process, but at the same time introduces some safety concerns. For example, potassium bromate, which is a commonly used strengthening agent with the best recognized effect in the past, is proved to have carcinogenicity on human bodies, and is forbidden to be used by various countries. China has reached related regulations in 2005 and prohibited the addition of potassium bromate to food.
At present, potassium bromate is replaced by reasonable matching of an enzyme preparation, an emulsifier, VC and the like at home and abroad, and the improvement effect of the potassium bromate can be approached or achieved, the gluten quality can be improved, and the gas holding property of dough is improved.
However, the bread improver prepared by the prior art is still insufficient in the aspects of increasing the bread volume, improving the bread stiffness and improving the bread tissue fineness, and the bread improver for increasing the bread volume, improving the bread stiffness and improving the bread tissue fineness is still needed to be provided.
Disclosure of Invention
The invention aims to provide a bread improver which can increase the volume of bread, improve the stiffness of the bread and improve the fineness of bread texture aiming at the defects in the prior art.
The bread improver provided by the invention contains hypophosphite, a gluten-strengthening agent, an enzyme preparation and/or an emulsifier; the content of the hypophosphite is 0.02-100 wt%, preferably 0.2-50 wt%.
Preferably, the enzyme preparation is selected from one or more of amylase, xylanase, pentosanase, hemicellulase, lipase and protease; the emulsifier is selected from one or more of calcium stearoyl lactylate, sodium stearoyl lactylate, monoglyceride, diacetyl tartaric acid monoglyceride and diglyceride, sucrose ester and lecithin.
Compared with the prior art, the scheme has the following advantages and technical effects:
the bread improver is very simple to prepare and use, and only various required improver raw materials are required to be uniformly mixed to prepare the flour improver which is added in the production process of the flour; or mixing the above modifier materials to obtain flour product modifier, and adding into flour product during the preparation process.
Detailed Description
Example 1:
nine raw materials of amylase, fungal xylanase, bacterial xylanase, glucose oxidase, lipase, azodicarbonamide, stearoyl calcium lactate, sodium hypophosphite and corn starch meeting food-grade requirements are respectively sieved by 80 meshes, and 10kg of sieved amylase, 30kg of fungal xylanase, 20kg of bacterial xylanase, 12kg of glucose oxidase, 5kg of lipase, 40kg of azodicarbonamide, 600kg of stearoyl calcium lactate, 20kg of sodium hypophosphite and 263kg of corn starch are weighed. The 9 raw materials are fully mixed and stirred until the 9 raw materials are uniformly mixed.
Example 2:
nine raw materials of amylase, fungal xylanase, bacterial xylanase, glucose oxidase, lipase, azodicarbonamide, stearoyl calcium lactate, sodium hypophosphite and corn starch meeting food-grade requirements are respectively sieved by 80 meshes, and 10kg of sieved amylase, 30kg of fungal xylanase, 20kg of bacterial xylanase, 12kg of glucose oxidase, 5kg of lipase, 40kg of azodicarbonamide, 600kg of stearoyl calcium lactate, 2000kg of sodium hypophosphite and 283kg of corn starch are weighed. The 9 raw materials are fully mixed and stirred until the 9 raw materials are uniformly mixed.
Example 3:
nine raw materials of amylase, fungal xylanase, bacterial xylanase, glucose oxidase, lipase, azodicarbonamide, stearoyl calcium lactate, sodium hypophosphite and corn starch meeting food-grade requirements are respectively sieved by 80 meshes, and 10kg of sieved amylase, 30kg of fungal xylanase, 20kg of bacterial xylanase, 12kg of glucose oxidase, 5kg of lipase, 40kg of azodicarbonamide, 600kg of stearoyl calcium lactate, 5000kg of sodium hypophosphite and 283kg of corn starch are weighed. The 9 raw materials are fully mixed and stirred until the 9 raw materials are uniformly mixed.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (2)
1. The bread improver is characterized by comprising hypophosphite, a gluten-strengthening agent, an enzyme preparation and/or an emulsifier; the content of the hypophosphite is 0.02-100 wt%, preferably 0.2-50 wt%.
2. The bread improver according to claim 1 wherein the enzyme preparation is selected from one or more of amylase, xylanase, pentosanase, hemicellulase, lipase and protease; the emulsifier is selected from one or more of calcium stearoyl lactylate, sodium stearoyl lactylate, monoglyceride, diacetyl tartaric acid monoglyceride and diglyceride, sucrose ester and lecithin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811401256.8A CN111202106A (en) | 2018-11-22 | 2018-11-22 | Bread improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811401256.8A CN111202106A (en) | 2018-11-22 | 2018-11-22 | Bread improver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111202106A true CN111202106A (en) | 2020-05-29 |
Family
ID=70780359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811401256.8A Pending CN111202106A (en) | 2018-11-22 | 2018-11-22 | Bread improver |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111202106A (en) |
-
2018
- 2018-11-22 CN CN201811401256.8A patent/CN111202106A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200529 |