CN113383807A - Bread improver, whole wheat bread and preparation method thereof - Google Patents
Bread improver, whole wheat bread and preparation method thereof Download PDFInfo
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- CN113383807A CN113383807A CN202110712579.4A CN202110712579A CN113383807A CN 113383807 A CN113383807 A CN 113383807A CN 202110712579 A CN202110712579 A CN 202110712579A CN 113383807 A CN113383807 A CN 113383807A
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- 241000209140 Triticum Species 0.000 title claims abstract description 103
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- 238000002360 preparation method Methods 0.000 title abstract description 41
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 14
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 14
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 14
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 14
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- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 14
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims abstract description 14
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 14
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 14
- 235000010445 lecithin Nutrition 0.000 claims abstract description 14
- 239000000787 lecithin Substances 0.000 claims abstract description 14
- 229940067606 lecithin Drugs 0.000 claims abstract description 14
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 14
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 14
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 13
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 11
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 14
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 14
- 239000004366 Glucose oxidase Substances 0.000 claims description 14
- 108010015776 Glucose oxidase Proteins 0.000 claims description 14
- 229920002752 Konjac Polymers 0.000 claims description 14
- 239000004367 Lipase Substances 0.000 claims description 14
- 102000004882 Lipase Human genes 0.000 claims description 14
- 108090001060 Lipase Proteins 0.000 claims description 14
- 235000019420 glucose oxidase Nutrition 0.000 claims description 14
- 229940116332 glucose oxidase Drugs 0.000 claims description 14
- 239000000252 konjac Substances 0.000 claims description 14
- 235000010485 konjac Nutrition 0.000 claims description 14
- 235000019421 lipase Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000011844 whole wheat flour Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 16
- 230000032683 aging Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 20
- 239000000047 product Substances 0.000 description 17
- 230000001953 sensory effect Effects 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 230000002195 synergetic effect Effects 0.000 description 6
- 229920000084 Gum arabic Polymers 0.000 description 5
- 239000000205 acacia gum Substances 0.000 description 5
- 230000008520 organization Effects 0.000 description 5
- 244000215068 Acacia senegal Species 0.000 description 4
- 240000007472 Leucaena leucocephala Species 0.000 description 3
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000011549 displacement method Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 239000001422 FEMA 4092 Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000208060 Lawsonia inermis Species 0.000 description 1
- 206010029400 Nicotinic acid deficiency Diseases 0.000 description 1
- 208000002141 Pellagra Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000019804 backache Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
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- 208000016255 tiredness Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application relates to the field of bread processing, and particularly discloses a bread improver, whole wheat bread and a preparation method thereof. The bread improver comprises 0.4-1.0 part by weight of maltogenic amylase, 0.2-0.8 part by weight of hemicellulase, 0.44-0.48 part by weight of lecithin, 0.05-0.1 part by weight of diacetyl tartaric acid monoglyceride and diglyceride, 3-8 parts by weight of propylene glycol alginate, 5-10 parts by weight of calcium alginate, 1.01-2.01 parts by weight of Arabic gum and 2-7 parts by weight of L-ascorbic acid. The bread improver can be used for making whole-wheat bread, and has the effects of improving the air yield and air holding capacity of dough, increasing the specific volume of the whole-wheat bread, promoting the softness of the whole-wheat bread, delaying the aging of the whole-wheat bread, delaying the freshness date and improving the taste and quality of the whole-wheat bread.
Description
Technical Field
The application relates to the field of bread processing, in particular to a bread improver, whole wheat bread and a preparation method thereof.
Background
Whole wheat bread refers to bread made from whole wheat flour without the removal of outer bran and germ. The whole-wheat bread contains rich dietary fibers, vitamins, mineral substances and the like, can maintain satiety for a long time, helps to keep the blood sugar concentration of a human body stable, can promote gastrointestinal peristalsis, is favorable for normal excretion, and has a certain prevention effect on skin diseases such as tiredness, waist soreness and backache, inappetence, beriberi, pellagra and the like, so the whole-wheat bread is popular with consumers. However, the whole wheat bread preserves bran and contains more dietary fibers, so that the gluten protein content of the whole wheat bread is relatively insufficient, the whole wheat dough has poor gas retention, poor swelling property, small specific volume, rough taste, dry and hard texture and lack of elasticity, and the quality of the whole wheat bread is greatly reduced.
Currently, bread improvers are often added to the dough in order to improve the processing quality and eating quality of whole wheat bread. The bread improver is generally composed of an emulsifier, an oxidant, an enzyme preparation, inorganic salt, a filler and the like, and can improve the gas holding property of dough, increase the specific volume, improve the internal structure and prolong the preservation period. However, the bread improver on the market at present is still not ideal for improving the texture and sensory quality of whole wheat bread.
Disclosure of Invention
In order to solve the above problems, the present application provides a bread improver, whole wheat bread, and a preparation method thereof.
In a first aspect, the bread improver provided by the application adopts the following technical scheme:
the bread improver comprises the following raw materials:
0.4-1.0 weight part of maltogenic amylase;
0.2-0.8 part by weight of hemicellulase;
0.44-0.48 part by weight of lecithin;
0.05-0.1 part by weight of diacetyl tartaric acid ester of mono-and diglycerides;
3-8 parts of propylene glycol alginate;
5-10 parts of calcium alginate;
1.01-2.01 parts by weight of Arabic gum;
2-7 parts of L-ascorbic acid.
By adopting the technical scheme, the maltogenic amylase, the hemicellulase and the lecithin can accelerate fermentation and improve the gas production rate of dough, so that the volume of the whole-wheat bread is increased, the fermentation time is shortened, and the color of the whole-wheat bread is improved. Diacetyl tartaric acid monoglyceride and diglyceride, propylene glycol alginate, calcium alginate and Arabic gum can promote the formation of a gluten-starch-fat network structure, improve the tensile resistance and the gas holding capacity of dough, stabilize the fermentation of the dough, increase the volume of the whole wheat bread, improve the internal organization structure, promote the softness of the whole wheat bread, increase the baking elasticity, keep moisture, effectively delay the aging of the whole wheat bread and prolong the preservation period. L-ascorbic acid, commonly referred to as vitamin C, can ferment yeast uniformly, improve the gas production and gas retention of dough, improve the internal texture, increase the specific volume of whole wheat bread, and increase the softness of whole wheat bread.
Therefore, the bread improver can be used for fully playing the synergistic interaction effect among the components, improving the gas production and gas holding capacity of dough, increasing the specific volume of whole wheat bread, improving the internal organization structure, promoting the softness of the whole wheat bread, inhibiting the aging of the whole wheat bread, improving the taste of the whole wheat bread, improving the product quality and properly prolonging the fresh-keeping period of the whole wheat bread.
Preferably, the raw materials comprise the following components:
0.7 part by weight of maltogenic amylase;
0.5 part by weight of hemicellulase;
0.46 part by weight of lecithin;
diacetyl tartaric acid ester of mono-and diglycerides 0.075 weight part;
5.5 parts by weight of propylene glycol alginate;
7.5 parts by weight of calcium alginate;
1.51 parts by weight of Arabic gum;
4.5 parts by weight of L-ascorbic acid.
By adopting the technical scheme, the components in the bread improver are further controlled under the optimized use amount, so that the gas holding capacity and the gas production capacity of dough can be further improved, the specific volume of the whole wheat bread is increased, the internal organization structure is improved, the softness of the whole wheat bread is further promoted, the aging of the whole wheat bread is inhibited, the taste of the whole wheat bread is improved, and the product quality is improved.
Preferably, the raw material also comprises 0.1-0.3 part of glucose oxidase, 0.05-0.08 part of konjac flour and 0.2-0.4 part of lipase.
By adopting the technical scheme, the glucose oxidase, the konjac flour and the lipase can play a synergistic role with each component in the bread improver, so that the fermentation stability of dough is further improved, the volume of the bread is increased, the internal organization structure is improved, the softness of the whole wheat bread is promoted, and the processing performance of the dough and the product quality of the whole wheat bread are improved.
Preferably, the weight ratio of the glucose oxidase to the konjac flour to the lipase is 0.2:0.65: 0.3.
By adopting the technical scheme, the weight ratio of the glucose oxidase, the konjac flour and the lipase is further controlled, the synergistic effect of the components can be further improved, the taste of the whole-wheat bread is further improved, and the quality of the whole-wheat bread is improved.
Preferably, the bread improver is prepared by the following method:
and uniformly mixing all the raw materials at the rotating speed of 10-15r/min, and stirring for 20-30min to obtain the bread improver.
By adopting the technical scheme, all the raw materials are fully stirred and uniformly mixed, so that the components are uniformly dispersed, the bread improver can better play a role in improving the taste of the whole wheat bread, and the quality of the whole wheat bread is improved. And the preparation method is simple, easy to operate and suitable for large-scale industrial production.
In a second aspect, the present application provides whole wheat bread, the material used comprises the following components:
0.15 to 0.20 parts by weight of the bread improver described in claim 5;
15.5-17.5 parts of whole wheat flour;
35-38 parts of bread flour;
2.5-2.7 parts of white granulated sugar;
24-28 parts of water;
0.7-0.9 parts of salt;
0.3-0.5 parts by weight of yeast;
2-4 parts of milk;
3-3.5 parts of cream.
By adopting the technical scheme, the bread improver is added into the whole wheat bread, so that the dough fermentation can be promoted, the dough fermentation stability can be improved, the gas production and gas holding capacity of the dough can be improved, the volume of the whole wheat bread can be increased, the internal organization structure can be improved, the whole wheat bread can be promoted to be soft, the baking elasticity can be increased, the moisture can be kept, the whole wheat bread can be effectively delayed from aging, the taste of the whole wheat bread can be improved, the product quality can be improved, and the fresh-keeping period of the whole wheat bread can be properly prolonged.
In addition, the addition amount of the bread improver only accounts for 0.18-0.21% of the rest components in the whole wheat bread, and under the condition of a small usage amount, the whole wheat bread can achieve good taste and quality, the addition amount of food additives in the whole wheat bread is reduced, and the whole wheat bread is safe. However, if the amount of the additive is too small, the effect of improving the taste of whole wheat bread and improving the product quality cannot be sufficiently achieved.
Preferably, the bread improver of claim 5 is 0.175 parts by weight of the material.
By adopting the technical scheme, the bread improver can further improve the taste of whole wheat bread and improve the product quality under the condition of the usage amount.
In a third aspect, the present application provides a method of making whole wheat bread, comprising the steps of:
mixing all the materials, stirring for 10-15min to form dough, fermenting at-18 to-15 deg.C for 3-3.5h, shaping, fermenting, baking, and cooling to room temperature to obtain whole wheat bread.
By adopting the technical scheme, after all materials are stirred and kneaded to form dough, the temperature of the dough can reach about 28-30 ℃, and the fermentation speed is accelerated to be too high due to higher temperature, so that sour taste is generated. Therefore, the fermentation temperature is controlled within the range of-18 to-15 ℃, the possibility of sourness generation of the dough can be reduced, the yeast is slowly fermented in a low-temperature environment, water can slowly permeate into the flour, the water content of the dough can be increased by about 10% more than that of normal-temperature fermentation, the softness and elasticity of the whole wheat bread are improved, and the taste is better.
Preferably, the temperature for fermentation is 35-37 ℃, the humidity is 80-84%, and the time is 2-2.5 h.
By adopting the technical scheme, the leavening is carried out under the condition, the gas yield of the dough can be improved, the dough is stably fermented, the volume of the whole wheat bread is increased, and the baking quality of the whole wheat bread is improved.
Preferably, an oven is adopted during baking, the ignition temperature of the oven is 170-.
By adopting the technical scheme, the whole wheat bread can be baked under the condition, the color and luster of the whole wheat bread can be improved, the fragrance of the whole wheat bread can be increased, the sensory quality of the whole wheat bread can be improved, and the possibility that the sensory quality of the whole wheat bread is influenced due to over-baking or insufficient baking can be reduced.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the bread improver disclosed by the application utilizes the synergistic effect among the components, so that a small amount of the bread improver is added into whole wheat bread, and the effects of improving the taste of the whole wheat bread and improving the product quality can be fully achieved;
2. the whole wheat bread has the advantages of larger specific volume, soft texture, better fragrance and higher sensory quality;
3. the preparation method of the whole-wheat bread enables the whole-wheat bread to have more moisture, improves the elasticity of the whole-wheat bread, keeps the moisture well, effectively delays the aging of the whole-wheat bread, and prolongs the fresh-keeping period.
Detailed Description
The present application will be described in further detail with reference to examples.
<Sources of materials>
The maltogenic amylase is purchased from Baiying biotechnology limited of Jiangxi, and has the enzyme activity of 10 w;
hemicellulase, purchased from Shandong Zhenghong Biotech limited;
lecithin, available from food systems of jia geia (beijing) ltd;
diacetyl tartaric acid mono-di-glyceride, available from Zhengzhou Yu and food additives Co., Ltd;
propylene glycol alginate purchased from Jiangsu Caoshu Biotech limited;
calcium alginate available from Zhengzhou Yu and food additives Co., Ltd;
acacia gum, purchased from shijiazhuang chunxin biotechnology ltd;
l-ascorbic acid, available from Biotechnology, Inc., of Hainan, Western;
glucose oxidase, purchased from Shenzhen Lefu Biotech, Inc.;
konjac flour, available from changteng food additives limited of henna, henan;
lipase, purchased from Biotech, Inc., Yonghua, Tokyo.
<Preparation example>
Preparation example 1
The bread improver is prepared by the following method:
0.4kg of maltogenic amylase, 0.8kg of hemicellulase, 0.44kg of lecithin, 0.1kg of diacetyl tartaric acid esters of mono-and diglycerides, 3kg of propylene glycol alginate, 10kg of calcium alginate, 1.01kg of acacia and 7kg of L-ascorbic acid were mixed uniformly at a rotation speed of 10r/min and stirred for 20min to obtain the bread improver.
Preparation example 2
The bread improver is prepared by the following method:
0.7kg of maltogenic amylase, 0.5kg of hemicellulase, 0.46kg of lecithin, 0.075kg of diacetyl tartaric acid ester of mono-and diglycerides, 5.5kg of propylene glycol alginate, 7.5kg of calcium alginate, 1.51kg of acacia and 4.5kg of L-ascorbic acid were uniformly mixed at a rotation speed of 12.5r/min and stirred for 25min to obtain the bread improver.
Preparation example 3
The bread improver is prepared by the following method:
1kg of maltogenic amylase, 0.2kg of hemicellulase, 0.48kg of lecithin, 0.05kg of diacetyl tartaric acid ester of mono-and diglycerides, 8kg of propylene glycol alginate, 5kg of calcium alginate, 2.01kg of acacia and 2kg of L-ascorbic acid were uniformly mixed at a rotation speed of 15r/min, and stirred for 30min to obtain the bread improver.
Preparation example 4
A bread improver was prepared in the same manner as in preparation example 2, except that 1kg of maltogenic amylase, 0.2kg of hemicellulase, 0.48kg of lecithin, 0.05kg of diacetyl tartaric acid esters of monoglycerides and diglycerides, 8kg of propylene glycol alginate, 5kg of calcium alginate, 2.01kg of gum arabic, and 2kg of L-ascorbic acid were used.
Preparation example 5
A bread improver was prepared in the same manner as in preparation example 2, except that 0.4kg of maltogenic amylase, 0.8kg of hemicellulase, 0.44kg of lecithin, 0.1kg of diacetyl tartaric acid esters of monoglycerides, 3kg of propylene glycol alginate, 10kg of calcium alginate, 1.01kg of gum arabic, and 7kg of L-ascorbic acid were used.
Preparation example 6
A bread improver was prepared in the same manner as in preparation example 2, except that 0.1kg of glucose oxidase, 0.08kg of konjac flour, and 0.2kg of lipase were further added.
Preparation example 7
A bread improver was prepared in the same manner as in preparation example 2, except that 0.3kg of glucose oxidase, 0.05kg of konjac flour, and 0.4kg of lipase were further added.
Preparation example 8
A bread improver was prepared in the same manner as in preparation example 7, except that 0.2kg of glucose oxidase, 0.65kg of konjac flour, and 0.3kg of lipase were further added.
Preparation example 9
A bread improver was prepared in the same manner as in preparation example 7, except that glucose oxidase was not added.
Preparation example 10
A bread improver was prepared in the same manner as in preparation example 7, except that konjac flour was not added.
Preparation example 11
A bread improver was prepared in the same manner as in preparation example 7, except that no lipase was added.
<Examples>
Example 1
A method for preparing whole wheat bread comprises the following steps:
0.15kg of the bread improver prepared in preparation example 1, 17.5kg of whole wheat flour, 35kg of bread flour, 2.7kg of white granulated sugar, 24kg of water, 0.9kg of salt, 0.3kg of yeast, 4kg of milk and 3kg of cream are put into a dough mixer to be mixed and stirred for 10min to form dough, then the dough is fermented for 3h at the temperature of-18 ℃, then the dough is shaped, and then the dough is proofed for 2h in a proofing box with the temperature of 35 ℃ and the humidity of 80 percent, then the dough is put into an oven, the temperature of the upper fire is controlled to be 170 ℃, the temperature of the lower fire is controlled to be 160 ℃, the dough is baked for 15min, and finally the whole wheat bread is obtained after cooling to the room temperature.
Example 2
A method for preparing whole wheat bread comprises the following steps:
putting 0.16kg of the bread improver prepared in the preparation example 2, 16.5kg of whole wheat flour, 36.5kg of bread flour, 2.6kg of white granulated sugar, 26kg of water, 0.8kg of salt, 0.4kg of yeast, 3kg of milk and 3.25kg of cream into a dough mixer, mixing and stirring for 12.5min to form dough, fermenting for 3.25h at-16.5 ℃, shaping, fermenting for 2.25h in a fermentation box with the temperature of 36 ℃ and the humidity of 82%, putting the dough into an oven, controlling the temperature of the upper fire to be 175 ℃, the temperature of the lower fire to be 162.5 ℃, baking for 17.5min, and finally cooling to room temperature to obtain the whole wheat bread.
Example 3
A method for preparing whole wheat bread comprises the following steps:
putting 0.2kg of the bread improver prepared in the preparation example 3, 15.5kg of whole wheat flour, 38kg of bread flour, 2.5kg of white granulated sugar, 28kg of water, 0.7kg of salt, 0.5kg of yeast, 2kg of milk and 3.5kg of cream into a dough mixer, mixing and stirring for 15min to form dough, fermenting for 3.5h at the temperature of-15 ℃, shaping, fermenting for 2.5h in a fermenting box with the temperature of 37 ℃ and the humidity of 84%, putting the dough into an oven, controlling the temperature of the upper fire to be 180 ℃ and the temperature of the lower fire to be 165 ℃, baking for 20min, and finally cooling to room temperature to obtain the whole wheat bread.
Example 4
A method of making whole wheat bread, the difference from example 2 being: the usage amount of the bread improver is 0.175kg, and the rest is the same.
Example 5
A method of making whole wheat bread, the difference from example 2 being: the bread improver prepared in preparation example 4 was used, and the rest were the same.
Example 6
A method of making whole wheat bread, the difference from example 2 being: the bread improver prepared in preparation example 5 was used, and the rest were the same.
Example 7
A method of making whole wheat bread, the difference from example 2 being: the bread improver prepared in preparation example 6 was used, and the rest were the same.
Example 8
A method of making whole wheat bread, the difference from example 2 being: the bread improver prepared in preparation example 7 was used, and the rest were the same.
Example 9
A method of making whole wheat bread, the difference from example 8 being: the bread improver prepared in preparation example 8 was used, and the rest were the same.
Example 10
A method of making whole wheat bread, the difference from example 8 being: the bread improver prepared in preparation example 9 was used, and the rest were the same.
Example 11
A method of making whole wheat bread, the difference from example 8 being: the bread improver prepared in preparation example 10 was used, and the rest were the same.
Example 12
A method of making whole wheat bread, the difference from example 8 being: the bread improver prepared in preparation example 11 was used, and the rest were the same.
<Comparative example>
Comparative example 1
The difference from example 2 is that: the same applies to all the cases except that no bread improver is added.
Comparative example 2
The difference from example 2 is that: in the bread improver prepared in preparation example 2, 0.2kg of maltogenic amylase, 1kg of hemicellulase, 0.4kg of lecithin, 0.15kg of diacetyl tartaric acid ester of mono-diglycerol, 1kg of propylene glycol alginate, 12kg of calcium alginate, 1kg of gum arabic, 10kg of L-ascorbic acid, and the rest were the same.
Comparative example 3
The difference from example 2 is that: in the bread improver prepared in preparation example 2, 1.5kg of maltogenic amylase, 0.1kg of hemicellulase, 0.5kg of lecithin, 0.02kg of diacetyl tartaric acid ester of mono-diglycerol, 10kg of propylene glycol alginate, 2kg of calcium alginate, 3kg of gum arabic, 1kg of L-ascorbic acid, and the rest were the same.
Comparative example 4
The difference from example 2 is that: the usage amount of the bread improver is 0.1kg, and the rest is the same.
Comparative example 5
The difference from example 2 is that: the usage amount of the bread improver is 0.5kg, and the rest is the same.
Comparative example 6
The difference from example 2 is that: the dough was allowed to ferment at a temperature of 25 ℃ and the rest was the same.
<Performance detection>
1. The whole wheat breads prepared in examples 1 to 12 and comparative examples 1 to 6 were subjected to hardness and elasticity tests using a texture analyzer using a probe of type P/35 by the xttpa. prj program;
2. the wholewheat breads prepared in examples 1-12 and comparative examples 1-6 were evaluated with reference to GB/T14611-93, "bread baking quality scoring standard", with a total score of 100, wherein the volume was 35 points, the texture was 25 points, the core smoothness was 10 points, the core color was 5 points, the skin texture was 5 points to the bread shape, the elasticity was 10 points, and the mouth feel was 5 points;
3. referring to the rapeseed displacement method, the weight of the whole wheat bread prepared in examples 1 to 12 and comparative examples 1 to 6 was recorded at 5min after being discharged from the oven, then the volume of the whole wheat bread was measured by the rapeseed displacement method, and the weight and volume of each whole wheat bread were recorded as W and V, respectively, and the specific volume SV = V/W of the whole wheat bread;
the results of the above performance tests 1 to 3 are shown in Table 1.
Table 1 table of performance test results
| Item | Hardness (g) | Elasticity | Specific volume (mL/g） | Sensory scoring |
| Example 1 | 843.7 | 1.158 | 3.55 | 88.6 |
| Example 2 | 837.1 | 1.172 | 3.62 | 91.5 |
| Example 3 | 842.6 | 1.162 | 3.58 | 89.1 |
| Example 4 | 836.2 | 1.174 | 3.65 | 92.0 |
| Example 5 | 842.5 | 1.162 | 3.57 | 89.0 |
| Example 6 | 843.1 | 1.160 | 3.55 | 88.8 |
| Example 7 | 831.6 | 1.185 | 3.71 | 93.5 |
| Example 8 | 830.9 | 1.188 | 3.75 | 94.0 |
| Example 9 | 828.4 | 1.191 | 3.78 | 95.5 |
| Example 10 | 835.2 | 1.175 | 3.68 | 92.5 |
| Example 11 | 834.7 | 1.180 | 3.70 | 93.0 |
| Example 12 | 835.0 | 1.178 | 3.68 | 92.8 |
| Comparative example 1 | 1815.2 | 0.933 | 2.77 | 60.0 |
| Comparative example 2 | 1266.7 | 1.055 | 2.91 | 71.2 |
| Comparative example 3 | 1265.5 | 1.062 | 2.97 | 71.8 |
| Comparative example 4 | 1022.4 | 1.093 | 3.11 | 72.6 |
| Comparative example 5 | 1021.8 | 1.095 | 3.15 | 73.0 |
| Comparative example 6 | 925.6 | 1.121 | 3.22 | 78.0 |
As can be seen from Table 1, the whole wheat bread prepared in examples 1-3 of the present application has a hardness of 845g or less, an elasticity of 1.155 or more, a specific volume of 3.5mL/g or more, and a sensory score of 91.5 minutes at the highest, and the shelf life of 1-3 days can be properly extended by testing, which indicates that the whole wheat bread prepared in the present application has a large specific volume, good softness and elasticity, a slow aging and hardening speed of the bread, a high mouthfeel and product quality, and a long shelf life.
The whole wheat bread prepared in example 4 has hardness lower than that of example 2 and elasticity, specific volume and sensory score higher than that of example 2, which shows that the specific volume of the whole wheat bread can be further increased, softness and elasticity can be improved, and the taste and quality of the product can be improved by further controlling the usage amount of the bread improver.
Examples 5-6 produced whole wheat bread with hardness higher than that of example 2 and elasticity, specific volume and sensory score lower than that of example 2, which shows that by further controlling the amount of each component in the bread improver, the specific volume of whole wheat bread can be further increased, softness and elasticity can be improved, and the mouth feel and quality of the product can be improved.
Examples 7-8 produced whole wheat bread with hardness lower than that of example 2 and with elasticity, specific volume and sensory score higher than that of example 2, which shows that the addition of glucose oxidase, konjac flour and lipase to the bread improver can produce synergistic effects of the above components with other components in the bread improver, further increase the specific volume of whole wheat bread, improve softness and elasticity, and improve the mouthfeel and quality of the product.
The whole wheat bread prepared in example 9 has hardness lower than that of example 8, and elasticity, specific volume and sensory score higher than that of example 8, which shows that the synergistic effect of the components and other components in the bread improver can be further exerted by further controlling the weight ratio of glucose oxidase, konjac flour and lipase, so that the specific volume of the whole wheat bread can be further increased, the softness and elasticity can be improved, and the taste and quality of the product can be improved.
The whole wheat breads prepared in examples 10-12 have hardness higher than that of example 8, elasticity, specific volume and sensory score lower than that of example 8, but hardness lower than that of example 2, and elasticity, specific volume and sensory score higher than that of example 2, which shows that only one component selected from glucose oxidase, konjac flour and lipase is added, so that the specific volume of the whole wheat bread can be properly increased, softness and elasticity are improved, and taste and quality of the product are improved, but the synergistic effect among the three components cannot be fully exerted.
The whole wheat bread prepared in comparative example 1 has hardness higher than that of example 2, and elasticity, specific volume and sensory score lower than those of example 2, which shows that the whole wheat bread prepared without adding the bread improver has smaller specific volume, poorer softness and elasticity, and general mouthfeel and quality of the product.
The whole wheat breads prepared in comparative examples 2-3 had higher hardness than example 2 and lower elasticity, specific volume and sensory score than example 2, indicating that the use of each component in the bread improver outside the range of the application reduced the specific volume, softness and elasticity of the whole wheat bread, and reduced the mouth feel and quality of the product.
The whole wheat breads prepared in comparative examples 4-5 had higher hardness than example 2 and lower elasticity, specific volume and sensory score than example 2, indicating that the use of bread-improving agents in whole wheat breads outside the range of the application reduced the specific volume, softness and elasticity of the whole wheat bread, and reduced the mouth feel and quality of the product.
The whole wheat bread prepared in comparative example 6 has hardness higher than that of example 2 and elasticity, specific volume and sensory score lower than those of example 2, which shows that the whole wheat bread is fermented at room temperature, the moisture in the whole wheat bread is reduced, the specific volume of the whole wheat bread is reduced, the softness and elasticity are poor, and the taste and quality of the product are reduced.
The embodiments of the present invention are preferred embodiments of the present application, and the scope of protection of the present application is not limited by the embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (10)
1. The bread improver is characterized in that the used raw materials comprise the following components:
0.4-1.0 weight part of maltogenic amylase;
0.2-0.8 part by weight of hemicellulase;
0.44-0.48 part by weight of lecithin;
0.05-0.1 part by weight of diacetyl tartaric acid ester of mono-and diglycerides;
3-8 parts of propylene glycol alginate;
5-10 parts of calcium alginate;
1.01-2.01 parts by weight of Arabic gum;
2-7 parts of L-ascorbic acid.
2. A bread improver as claimed in claim 1 wherein the raw material comprises the following components:
0.7 part by weight of maltogenic amylase;
0.5 part by weight of hemicellulase;
0.46 part by weight of lecithin;
diacetyl tartaric acid ester of mono-and diglycerides 0.075 weight part;
5.5 parts by weight of propylene glycol alginate;
7.5 parts by weight of calcium alginate;
1.51 parts by weight of Arabic gum;
4.5 parts by weight of L-ascorbic acid.
3. The bread improver according to claim 1, wherein the raw material further comprises 0.1 to 0.3 part by weight of glucose oxidase, 0.05 to 0.08 part by weight of konjac flour, and 0.2 to 0.4 part by weight of lipase.
4. The bread improver according to claim 3, wherein the weight ratio of the glucose oxidase, the konjac flour and the lipase is 0.2:0.65: 0.3.
5. A bread improver according to any of claims 1 to 4, wherein the bread improver is prepared by a process comprising:
and uniformly mixing all the raw materials at the rotating speed of 10-15r/min, and stirring for 20-30min to obtain the bread improver.
6. The whole wheat bread is characterized in that the used materials comprise the following components:
0.15 to 0.20 parts by weight of the bread improver described in claim 5;
15.5-17.5 parts of whole wheat flour;
35-38 parts of bread flour;
2.5-2.7 parts of white granulated sugar;
24-28 parts of water;
0.7-0.9 parts of salt;
0.3-0.5 parts by weight of yeast;
2-4 parts of milk;
3-3.5 parts of cream.
7. A whole wheat bread as claimed in claim 6 wherein the material contains 0.175 parts by weight of the bread improver of claim 5.
8. A method of making whole wheat bread as claimed in claim 6 or claim 7, comprising the steps of:
mixing all the materials, stirring for 10-15min to form dough, fermenting at-18 to-15 deg.C for 3-3.5h, shaping, fermenting, baking, and cooling to room temperature to obtain whole wheat bread.
9. The method of claim 8, wherein the proofing temperature is 35-37 ℃, the moisture is 80-84%, and the time is 2-2.5 hours.
10. The method as claimed in claim 8, wherein the baking is carried out in an oven with an upper temperature of 170-180 ℃, a lower temperature of 160-165 ℃ and a baking time of 15-20 min.
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Denomination of invention: A bread improver, whole wheat bread and its preparation method Effective date of registration: 20231215 Granted publication date: 20231117 Pledgee: China Postal Savings Bank Co.,Ltd. Zhangzhou Longwen District sub branch Pledgor: DUMAI (FUJIAN) FOOD Co.,Ltd. Registration number: Y2023350000250 |