CN112385686A - Special modifying agent for soda powder for improving loosening effect - Google Patents

Special modifying agent for soda powder for improving loosening effect Download PDF

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Publication number
CN112385686A
CN112385686A CN202011291060.5A CN202011291060A CN112385686A CN 112385686 A CN112385686 A CN 112385686A CN 202011291060 A CN202011291060 A CN 202011291060A CN 112385686 A CN112385686 A CN 112385686A
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China
Prior art keywords
parts
special
soda
powder
loosening effect
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CN202011291060.5A
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Chinese (zh)
Inventor
边宏达
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Anhui Hongwei Milling Co ltd
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Anhui Hongwei Milling Co ltd
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Priority to CN202011291060.5A priority Critical patent/CN112385686A/en
Publication of CN112385686A publication Critical patent/CN112385686A/en
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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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention discloses a special modifying agent for soda powder for improving loosening effect, belonging to the technical field of food modifying agents and comprising the following raw materials in parts by weight: 3.5-6.5 parts of soybean protein powder, 0.1-0.2 part of protease, 3.5-6.5 parts of baking soda, 1.5-3.5 parts of yeast, 0.2-0.4 part of emulsifier, 0.1-0.2 part of thickener, 1.5-2.5 parts of wheat gluten, 0.1-0.2 part of calcium sulfate and 0.5-1.5 parts of white granulated sugar. The bread made by the modifier special for soda powder is very loose, the expansion degree of the bread is larger, the modifier special for soda powder provided by the invention is beneficial to the preparation of the bread with improved taste, flavor and shelf life, and complex procedures are not needed.

Description

Special modifying agent for soda powder for improving loosening effect
Technical Field
The invention relates to the technical field of food modifiers, in particular to a modifier special for soda powder and capable of improving a loosening effect.
Background
With the rapid increase of economy and the acceleration of life rhythm, the diet mode of Chinese people also changes profoundly. The baked food has the characteristics of health, deliciousness and convenience, shows a rapid development trend from the end of the 20 th century, and particularly in economically developed regions such as coastal regions, the baked food becomes one of important foods for three meals a day. Bread has also been a daily consumer product of people for a long time as one of the most important varieties of baked food, and delicious bread is more and more favored by people with the continuous improvement of living standard of people.
However, the modifier special for soda powder prepared by the prior art is still insufficient in the aspects of increasing the volume of bread, improving the stiffness of bread and improving the porosity of bread, so that the invention provides the modifier special for soda powder for improving the bulking effect.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a special modifying agent for soda powder, which is used for improving the loosening effect.
In order to achieve the purpose, the invention adopts the following technical scheme:
a special modifying agent for soda powder for improving loosening effect comprises the following raw materials in parts by weight: 3.5-6.5 parts of soybean protein powder, 0.1-0.2 part of protease, 3.5-6.5 parts of baking soda, 1.5-3.5 parts of yeast, 0.2-0.4 part of emulsifier, 0.1-0.2 part of thickener, 1.5-2.5 parts of wheat gluten, 0.1-0.2 part of calcium sulfate and 0.5-1.5 parts of white granulated sugar.
Preferably, the method comprises the following steps of: uniformly mixing 3.5-6.5 parts of soybean protein powder, 1.5-2.5 parts of wheat gluten, 0.1-0.2 part of calcium sulfate and 0.5-1.5 parts of white granulated sugar, and then uniformly mixing with 0.1-0.2 part of protease, 3.5-6.5 parts of baking soda, 1.5-3.5 parts of yeast, 0.1-0.2 part of thickener and 0.2-0.4 part of emulsifier to obtain the special modifying agent for soda powder.
Preferably, the method comprises the following steps of: uniformly mixing 3.5 parts of soybean protein powder, 1.5 parts of wheat gluten, 0.1 part of calcium sulfate and 0.5 part of white granulated sugar, and uniformly mixing with 0.1 part of protease, 3.5 parts of baking soda, 1.5 parts of yeast, 0.1 part of thickening agent and 0.2 part of emulsifying agent to obtain the special modifying agent for soda powder.
Preferably, the method comprises the following steps of: uniformly mixing 5.0 parts of soybean protein powder, 2 parts of wheat gluten, 0.15 part of calcium sulfate and 1.0 part of white granulated sugar, and uniformly mixing with 0.15 part of protease, 5.0 parts of baking soda, 2.5 parts of yeast, 0.15 part of thickening agent and 0.3 part of emulsifying agent to obtain the special modifying agent for soda powder.
Preferably, the method comprises the following steps of: uniformly mixing 6.5 parts of soybean protein powder, 2.5 parts of wheat gluten, 0.2 part of calcium sulfate and 1.5 parts of white granulated sugar, and uniformly mixing with 0.2 part of protease, 6.5 parts of baking soda, 3.5 parts of yeast, 0.2 part of thickening agent and 0.4 part of emulsifying agent to obtain the special modifying agent for soda powder.
Preferably, the emulsifier is at least one of diacetyl tartaric acid ester of mono-and-diglycerides, glyceryl monostearate, or sucrose fatty acid ester.
Preferably, the thickener is at least one of pregelatinized corn starch, pregelatinized potato starch, pregelatinized tapioca starch or pregelatinized wheat starch.
Preferably, the soda powder special improver which is 4 to 6 percent of the total mass of the flour is used in the conventional bread making procedure.
Compared with the prior art, the invention has the beneficial effects that: the bread made by the modifier special for soda powder is very loose, the expansion degree of the bread is larger, the modifier special for soda powder provided by the invention is beneficial to the preparation of the bread with improved taste, flavor and shelf life, and complex procedures are not needed.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example one
The invention provides a soda powder special modifier for improving a loosening effect, which comprises the following raw materials in parts by weight: 3.5 parts of soybean protein powder, 0.1 part of protease, 3.5 parts of baking soda, 1.5 parts of yeast, 0.2 part of emulsifier, 0.1 part of thickener, 1.5 parts of wheat gluten, 0.1 part of calcium sulfate and 0.5 part of white granulated sugar.
The invention provides a preparation method of a special modifying agent for soda ash, which is used for improving the loosening effect, and comprises the following steps: uniformly mixing 3.5 parts of soybean protein powder, 1.5 parts of wheat gluten, 0.1 part of calcium sulfate and 0.5 part of white granulated sugar, and uniformly mixing with 0.1 part of protease, 3.5 parts of baking soda, 1.5 parts of yeast, 0.1 part of thickening agent and 0.2 part of emulsifying agent to obtain the special modifying agent for soda powder.
Example two
The invention provides a soda powder special modifier for improving a loosening effect, which comprises the following raw materials in parts by weight: 5.0 parts of soybean protein powder, 0.15 part of protease, 5.0 parts of baking soda, 2.5 parts of yeast, 0.3 part of emulsifier, 0.15 part of thickener, 2.0 parts of wheat gluten, 0.15 part of calcium sulfate and 1.0 part of white granulated sugar.
A preparation method of a special soda powder modifier for improving the loosening effect comprises the following steps: uniformly mixing 5.0 parts of soybean protein powder, 2 parts of wheat gluten, 0.15 part of calcium sulfate and 1.0 part of white granulated sugar, and uniformly mixing with 0.15 part of protease, 5.0 parts of baking soda, 2.5 parts of yeast, 0.15 part of thickening agent and 0.3 part of emulsifying agent to obtain the special modifying agent for soda powder.
EXAMPLE III
The invention provides a soda powder special modifier for improving a loosening effect, which comprises the following raw materials in parts by weight: 6.5 parts of soybean protein powder, 0.2 part of protease, 6.5 parts of baking soda, 3.5 parts of yeast, 0.4 part of emulsifier, 0.2 part of thickener, 2.5 parts of wheat gluten, 0.2 part of calcium sulfate and 1.5 parts of white granulated sugar.
A preparation method of a special soda powder modifier for improving the loosening effect comprises the following steps: uniformly mixing 5.0 parts of soybean protein powder, 2 parts of wheat gluten, 0.15 part of calcium sulfate and 1.0 part of white granulated sugar, and uniformly mixing with 0.15 part of protease, 5.0 parts of baking soda, 2.5 parts of yeast, 0.15 part of thickening agent and 0.3 part of emulsifying agent to obtain the special modifying agent for soda powder.
The three examples of the present invention and the commercially available modifying agent were each made into bread, and after baking, the bread was cooled at room temperature for 60 minutes and evaluated. The evaluation results were as follows:
Figure BDA0002783861350000041
the specific volume of the round bag is used for describing the expansion degree of the bread, namely, the larger the value is, the larger the expansion degree of the bread is. The volume is measured by a bread volume meter (rapeseed replacement method), the weight of the round bread is weighed by using a balance, and then the following calculation is carried out: specific volume is volume/weight. The height-diameter ratio of the round bag is used for explaining the stiffness of the bread, and the height and the diameter of the round bag are measured by a vernier caliper and then calculated to obtain: height to diameter ratio is height/diameter. That is, the larger the value, the better the firmness of the bread.
According to the table, the bread made by the modifier special for the soda powder is very loose, the expansion degree of the bread is large, and the modifier special for the soda powder is beneficial to the preparation of the bread with improved taste, flavor and shelf life and does not need complicated procedures.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (8)

1. The special modifying agent for soda powder for improving the loosening effect is characterized by comprising the following raw materials in parts by weight: 3.5-6.5 parts of soybean protein powder, 0.1-0.2 part of protease, 3.5-6.5 parts of baking soda, 1.5-3.5 parts of yeast, 0.2-0.4 part of emulsifier, 0.1-0.2 part of thickener, 1.5-2.5 parts of wheat gluten, 0.1-0.2 part of calcium sulfate and 0.5-1.5 parts of white granulated sugar.
2. The special soda ash improver for improving the loosening effect as claimed in claim 1, which comprises the following steps: uniformly mixing 3.5-6.5 parts of soybean protein powder, 1.5-2.5 parts of wheat gluten, 0.1-0.2 part of calcium sulfate and 0.5-1.5 parts of white granulated sugar, and then uniformly mixing with 0.1-0.2 part of protease, 3.5-6.5 parts of baking soda, 1.5-3.5 parts of yeast, 0.1-0.2 part of thickener and 0.2-0.4 part of emulsifier to obtain the special modifying agent for soda powder.
3. The special soda ash improver for improving the loosening effect as claimed in claim 2, which comprises the following steps: uniformly mixing 3.5 parts of soybean protein powder, 1.5 parts of wheat gluten, 0.1 part of calcium sulfate and 0.5 part of white granulated sugar, and uniformly mixing with 0.1 part of protease, 3.5 parts of baking soda, 1.5 parts of yeast, 0.1 part of thickening agent and 0.2 part of emulsifying agent to obtain the special modifying agent for soda powder.
4. The special soda ash improver for improving the loosening effect as claimed in claim 2, which comprises the following steps: uniformly mixing 5.0 parts of soybean protein powder, 2 parts of wheat gluten, 0.15 part of calcium sulfate and 1.0 part of white granulated sugar, and uniformly mixing with 0.15 part of protease, 5.0 parts of baking soda, 2.5 parts of yeast, 0.15 part of thickening agent and 0.3 part of emulsifying agent to obtain the special modifying agent for soda powder.
5. The special soda ash improver for improving the loosening effect as claimed in claim 2, which comprises the following steps: uniformly mixing 6.5 parts of soybean protein powder, 2.5 parts of wheat gluten, 0.2 part of calcium sulfate and 1.5 parts of white granulated sugar, and uniformly mixing with 0.2 part of protease, 6.5 parts of baking soda, 3.5 parts of yeast, 0.2 part of thickening agent and 0.4 part of emulsifying agent to obtain the special modifying agent for soda powder.
6. The special soda ash improver for improving the loosening effect as claimed in claim 2, wherein the emulsifier is at least one of diacetyl tartaric acid ester of mono-di-glycerides, glyceryl monostearate or sucrose fatty acid ester.
7. The improver special for soda ash, which improves a loosening effect, according to claim 2, wherein the thickener is at least one of pregelatinized corn starch, pregelatinized potato starch, pregelatinized tapioca starch, or pregelatinized wheat starch.
8. The improver special for soda ash to improve the loosening effect according to claim 2, wherein the improver special for soda ash is used in a conventional bread making procedure in an amount of 4 to 6% of the total mass of flour.
CN202011291060.5A 2020-11-18 2020-11-18 Special modifying agent for soda powder for improving loosening effect Pending CN112385686A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101785491A (en) * 2009-11-30 2010-07-28 广州合诚实业有限公司 Bread improver and preparation method and application thereof
CN104663768A (en) * 2015-03-06 2015-06-03 徐饶春 Baked food raising agent
JP2017127271A (en) * 2016-01-21 2017-07-27 オリエンタル酵母工業株式会社 Quality improvement agent of bread and manufacturing method of bread

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101785491A (en) * 2009-11-30 2010-07-28 广州合诚实业有限公司 Bread improver and preparation method and application thereof
CN104663768A (en) * 2015-03-06 2015-06-03 徐饶春 Baked food raising agent
JP2017127271A (en) * 2016-01-21 2017-07-27 オリエンタル酵母工業株式会社 Quality improvement agent of bread and manufacturing method of bread

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