CN114375978A - Application of brown rice enzyme serving as food additive in bread making - Google Patents
Application of brown rice enzyme serving as food additive in bread making Download PDFInfo
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Images
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
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to an application of brown rice enzyme serving as a food additive in bread making, which belongs to the technical field of brown rice leavening, the brown rice enzyme is added into bread raw materials according to 5-10%, bread is made according to the same method for making bread, compared with bread made without the brown rice enzyme, the bread making time is shorter, the making process is more convenient, the made bread has better nutritional value and more excellent physical properties, the formula of the invention is reasonable, and the application of the brown rice enzyme serving as the food additive in bread making is provided.
Description
Technical Field
The invention relates to the technical field of brown rice leavening, shows excellent performance as a food additive in bread making, and particularly relates to application of brown rice enzyme as a food additive in bread making.
Background
The brown rice ferment, as the name implies, is a product obtained by fermenting brown rice (milled rice with germ) with beneficial microorganisms (mainly yeast and lactic acid bacteria) and freeze-drying. Because the fermentation is carried out at normal temperature and normal pressure and the freeze drying is also carried out below 55 ℃, the product has the following advantages:
1. the original nutrients in the brown rice, such as crude fiber, VB1 (increased by 25-30 times), VB2 (increased by 6-9 times), VB3, VE (increased by 1.5-2.5 times), selenium, zinc, phosphorus, potassium, iron, sodium and the like, can be preserved and enhanced by fermentation; can also release the bioactive components in brown rice into free state or enriched state, and make the brown rice easy to be digested and absorbed by human body. The main active ingredients are: gamma-aminobutyric acid (GABA, for reducing blood pressure, benefiting nerves, benefiting liver and kidney and the like), Glutathione (GSH), gamma-oryzanol (for resisting oxidation, reducing blood fat, removing free radicals, resisting aging and the like), anticancer riboflavin (for resisting cancer, preventing and treating eye diseases), folic acid (for women and children health care), amylase, protease, lipase, soluble dietary fiber (which is increased from less than 10% to 35% and can promote intestinal peristalsis, prevent and treat intestinal cancer, improve digestive tract, promote toxin discharge and prevent constipation), phytic acid (which is mostly in the form of calcium, magnesium and potassium double salts).
2. The freeze drying technology can preserve most active ingredients in the brown rice fermented product.
3. The brown rice ferment is very soluble in water, contains beneficial live bacteria (yeast and lactobacillus), has excellent physicochemical properties, and can be directly eaten as food or used as food additive.
The invention is obtained on the basis of research on the brown rice ferment serving as an improved additive for nutrition and physical and chemical properties of bread. It is found that the larger the amount of enzyme added, the lower the gelatinization viscosity of wheat flour, and the enzyme decreases the dough formation time and stabilization time, while the degree of softness increases. Within a certain time, the maximum stretching resistance and the stretching proportion are increased, the enzyme enables the hardness of the baked bread to be reduced, the breaking capacity to be better, the elasticity to reach an ideal value, and the chewiness and the resilience to be better. The addition amount of brown rice ferment is preferably 5-10%.
Therefore, the brown rice enzyme can completely replace common chemical oxidants in the market, such as potassium bromate (K3BO4), VC, azodicarbonamide (ADA) and the like. The brown rice ferment serving as a pure natural food oxidant can improve the physical and chemical properties of bread making and greatly improve the nutritional level of bread.
Disclosure of Invention
The invention provides application of brown rice ferment serving as a natural food additive in bread making.
Researches on the brown rice enzyme serving as the bread nutrition and physical and chemical performance improving additive show that the brown rice enzyme added in a certain proportion in bread making can observe and measure that:
1) influence on flour gelatinization. The ferment can degrade partial starch, increase the elasticity of the bread, and enable the bread to fully absorb water, thereby improving the quality of the bread. This is because the enzyme powder is rich in a variety of enzymes such as α -amylase and β -amylase, and increases the enzyme activity and total enzyme amount of raw starch. The enzymes act on the raw starch to form dextrin and polysaccharide substances with smaller molecules, the water absorption and the gelatinization characteristics of the raw starch are reduced, and the gelatinization temperature and the gelatinization time of the raw starch are gradually reduced along with the increase of the addition amount of the enzyme.
2) Influence on flour quality. With the increase of the ferment, the water absorption of the flour is in a descending trend, and the softening degree is gradually improved. The enzyme acts on flour by a plurality of hydrolytic proteases to degrade gliadin and glutenin in the dough (degrade intermolecular or intramolecular cross-linking of the glutenin and slow down the stability of the network structure of the dough) so as to loosen the structure of the dough.
3) Influence on the stretchability of the dough. With the increase of ferment, compared with the original starch, the area of a pull-up curve, the resistance, the maximum tensile resistance, the pull-up ratio and the maximum proportion all show the trend of increasing first and then decreasing at 45min and 90 min. The extensibility is in a decreasing trend, other indexes are in a trend of increasing first and then decreasing except that the extensibility is not obvious and regular at 135min, and the peak value of the index change is concentrated at 5-10%, which shows that the addition of the ferment is 5-10% and has a large influence on the tensile property of the starch.
5-10% of brown rice ferment has certain improvement effect on flour quality and tensile property. Because the ferment contains enzymes with oxidation characteristics, such as glucose oxidase, cellulase and the like, protein groups in gluten are mutually combined with disulfide bonds, gluten protein groups form more combined states, the macromolecular network structure of protein is increased, and the gas holding property, elasticity and toughness of dough are increased.
4) Influence on the physical quality of bread. At 48-72h, the bread hardness is smaller and the bread is broken with the increase of the addition amount of the brown rice ferment
Has good cracking ability, ideal elasticity, and good chewiness and recovery performance for more than 24 h.
5) Influence on the bread production process. The larger the amount of the added brown rice enzyme powder is, the smaller the gelatinization temperature and the gelatinization time are; the bread making process can be shortened.
In conclusion, the bread is remarkably improved by adding 5-10% of the brown rice ferment. The addition amount of the brown rice ferment is not more than 20%.
Therefore, the invention aims to develop the additive of the bread product with natural, safe, nutritional, physical and chemical properties and good taste, and develops competitive products for the market in order to improve the making process of bread and improve the quality of bread.
The invention is realized by the following raw materials, technical scheme and formula:
raw materials
Flour and water
Auxiliary materials
Brown rice enzyme
Remarking: the culture medium for producing the brown rice enzyme is as follows: 150% of water, 8% of honey, 1% of malt flour and 1% of salt are determined on the basis of the previous researches.
Bacterial strain
The yeast is activated.
Bread making method and process
Refer to GB/T14611-1993 directly ferment method.
Preparing a sugar salt solution, weighing a sample, kneading dough (adding 5-10% of brown rice enzyme), fermenting, performing first tabletting and second tabletting, performing third tabletting, forming, fermenting, baking, discharging, cooling and obtaining a finished product.
Drawings
FIG. 1 is a process flow diagram of the present invention
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below.
Preparing sugar or salt solution (comprising milk, egg, cream, salt, white sugar and the like according to the required or conventional ratio), weighing sample (weighing flour according to 90-98%, weighing brown rice enzyme according to 5-10%), kneading dough (adding the brown rice enzyme and the sugar salt solution into the flour), fermenting (adding high-sugar and high-oil resistant activated yeast, about 18 ℃, 55min), performing for the first time (about 18 ℃, and proofing for 25min), performing for the second time (about 18 ℃, and proofing for 10min), performing for the third time, forming, proofing (about 18 ℃, and proofing for 45min), baking (baking for 18min after preheating for 5min at 160 ℃), discharging, cooling, and packaging the finished product (packaged by a freshness protection bag).
The method comprises the following steps: formulating a sugar salt solution
Can be configured according to the needs or the conventional mixture ratio. Comprises adding appropriate proportion of milk, egg, butter, salt and white sugar etc.
Step two: weighing sample
Weighing flour 90-98%, and weighing brown rice ferment 5-10%.
Step three: kneading dough, and fermenting
Adding brown rice ferment and prepared sugar salt solution into flour, stirring, adding high sugar and oil resistant activated yeast, and fermenting at 18-22 deg.C (preferably 18 deg.C) for 55 min.
Step four: three-time tabletting
Carrying out first tabletting: pouring the fermented material into a proper mould, and pressing into a required shape. Fermenting at 18-22 deg.C for 25 min.
And (3) second tabletting: and putting the materials subjected to the first tabletting into a proper mould, and pressing into a required shape. Fermenting at 18-22 deg.C for 10 min.
And (3) tabletting for the third time: and putting the materials subjected to the second tabletting into a proper mould, and pressing into a required shape. And (4) fermenting at 18 ℃ for 45 min.
Step five: baking, discharging and cooling
The oven was started and preheated at 160 ℃ for 5 minutes. Transferring the formed semi-finished product into a baking oven (optionally coating yolk on the surface of the semi-finished product), baking for 18min, discharging, cooling to room temperature, and packaging with fresh-keeping bag to obtain the final product (bread).
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (3)
1. The application of the brown rice enzyme as the food additive in bread making is characterized in that the brown rice enzyme is added into bread raw materials according to the proportion of 5-10 percent, and the bread is made according to the same method for making the bread.
2. The application of the brown rice enzyme as the food additive in bread making according to claim 1, wherein the bread making method and process comprises the steps of preparing a sugar salt solution, weighing, adding 5-10% of the brown rice enzyme into dough, fermenting, performing first pressing and performing second pressing, performing third pressing, forming, fermenting, baking, discharging, cooling and obtaining the finished product.
3. The use of the brown rice ferment as the food additive in bread making according to claim 2,
the method comprises the following steps: preparing a sugar salt solution;
step two: weighing flour 90-98%, and weighing brown rice ferment 5-10%;
step three: kneading dough, fermenting, adding brown rice enzyme and prepared sugar salt solution into flour, stirring, adding high sugar and high oil resistant activated yeast, and fermenting at 18-22 deg.C for 55 min;
step four: carrying out third tabletting and first tabletting: pouring the fermented material into a proper mould, pressing into a required shape, fermenting at 18-22 deg.C for 25min, and tabletting for the second time: putting the materials subjected to the first tabletting into a proper mould, pressing into a required shape, fermenting at 18-22 ℃ for 10min, and tabletting for the third time: putting the materials subjected to the second tabletting into a proper mould, pressing into a required shape, and fermenting for 45min at 18 ℃;
step five: baking, discharging and cooling
And (3) starting a baking oven, preheating for 5 minutes at 160 ℃, transferring the formed semi-finished product into the baking oven to bake for 18 minutes, and discharging.
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