CN114947046B - Use of poly-3-hydroxybutyrate as flour or flour product additive - Google Patents
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses an application of poly 3-hydroxybutyrate as flour or flour product additive, relating to the technical field of cereal science and food processing. The preparation method of the bread provided by the invention is that the poly 3-hydroxybutyrate-flour mixed powder, white granulated sugar, vegetable oil, salt, bread yeast and water are uniformly stirred, and the formed dough is baked after being divided, weighed, molded and proofed to obtain the bread finished product. The adding level of the poly 3-hydroxybutyrate is 1-12% w/w of PHB-flour mixed powder base. The invention discovers that the poly-3-hydroxybutyrate can obviously improve the processing quality of flour, improve the stretching property of dough, improve the hardness, chewing property, sensory and other baking qualities of bread, and the improvement effect is obvious compared with the non-improvement group. Thus, poly-3-hydroxybutyrate may be used to enhance flour processing quality.
Description
Technical Field
The invention belongs to the technical fields of cereal science and food processing, and relates to application of Poly 3-hydroxybutyrate (Poly- (R) -3-hydroxybut yrates, PHB) as flour or flour product additive.
Background
Wheat is a commercial food crop commonly planted worldwide, and flour is his major product. Flour products are very important in the food industry, and about 40% of the population worldwide takes wheat products such as noodles, steamed bread, bread and the like as staple food. Although some high-quality wheat varieties are bred in China, the planting area is very small. Therefore, most of the wheat flour in the market is common medium-low gluten flour. The wet gluten content is low, the bread with large volume, softness and delicious taste is not easy to bake, the quality is poor, and the taste and the nutrition requirements of people on the bread cannot be met.
The gluten network structure mainly determines the processing quality of flour. Protein cross-linking is the basis for forming this structure. In the flour product processing industry, sugar substances such as arabinoxylan and the like can be crosslinked with protein molecules, so that the flour quality is improved. Chemical modifiers such as potassium bromate and azodicarbonamide promote the formation of intermolecular disulfide bonds of proteins by oxidation. In recent years, enzyme preparations such as glucose oxidase and disulfide isomerase, which convert sulfhydryl groups into disulfide bonds to promote intermolecular crosslinking of proteins, have been increasingly brought into the spotlight. However, these modifiers have a problem: potassium bromate, for example, has certain toxicity and carcinogenesis; the hydrolysis of azodicarbonamide may produce semicarbazide, a carcinogen; sugar substances increase blood glucose pressure after digestion; unstable enzyme preparations, etc. Therefore, the poly 3-hydroxybutyrate which is green, safe, efficient and stable meets the requirements of the flour product processing field.
Poly 3-hydroxybutyrate (PHB) is a natural product synthesized by bacteria into fat-soluble ester particles with certain granularity, widely exists in microbial cells, participates in cell metabolism as a nutrition and energy storage substance, and has good biocompatibility and biodegradability. PHB is structurally amphiphilic and can form intermolecular hydrogen bonds and an assembled structure with protein. Meanwhile, studies have shown that micronized PHB can be used as a cream substitute to reduce or eliminate fat or cream in foods by replacing all or part of the fat normally present in conventional foods with PHB. PHB can be naturally degraded into 3-hydroxybutyric acid (3 HB) in human body, and 3-hydroxybutyric acid is a common metabolite in human blood, and has no toxic effect. As one of the three ketone bodies produced by animal livers, 3HB can replace glucose to produce energy in the absence of glucose from the body. A large number of researches show that 3HB has the physiological functions of promoting immune response, changing intestinal microbial flora, promoting cell growth and proliferation, resisting inflammation and oxidation, and the like. Therefore, PHB has wide prospect in the development and application of functional foods.
PHB has excellent biocompatibility, hydrophobicity, piezoelectricity, gas barrier property and the like, and is widely applied to the aspects of biological medicine, materials, agriculture and the like. In 2019, qiao and the like added PHB in fish feed, and the fact that the fermented soybean mullet added with a proper amount of PHB feed has better growth performance is found. However, the application of PHB added alone to improve the processing quality of flour is not seen.
Disclosure of Invention
To overcome the disadvantages and shortcomings of the prior art, a primary object of the present invention is to provide the use of poly-3-hydroxybutyrate as an additive for flour or flour products. The invention discovers that the aim of enhancing the processing quality of flour and improving the baking quality of bread can be achieved by only adding poly 3-hydroxybutyrate into flour.
Accordingly, it is another object of the present invention to provide a method for improving the quality of flour or flour products using poly (3-hydroxybutyrate). The method creates a new way for flour product improvement.
The aim of the invention is achieved by the following technical scheme:
use of poly-3-hydroxybutyrate as an additive for flour or flour products.
Preferably, the additive is an additive for improving the quality of flour or flour products.
More preferably, the additive is a strengthening agent.
Preferably, the flour product includes, but is not limited to bread, steamed bread, noodles, etc.
Preferably, the weight average molecular weight of the poly (3-hydroxybutyrate) is 5-50W; more preferably 40 to 45W.
A method for improving flour or flour product quality by using poly 3-hydroxybutyrate comprises mixing poly 3-hydroxybutyratePressing the button Poly 3An addition level of 1.0% to 12.0% w/w based on the total amount of hydroxybutyrate-flour mix is achieved by adding to the flour.
Preferably, the poly 3-hydroxybutyrate is added at a level of 5.0% to 7.0% w/w.
A bread is prepared from the following raw materials in parts by weight: 80-130 parts of poly 3-hydroxybutyrate-flour mixed powder, 4-6 parts of sugar, 2-5 parts of salt, 1-5 parts of baker's yeast, 2-5 parts of vegetable oil and 55-65 parts of water; wherein, in the poly 3-hydroxybutyrate-flour mixed powder, the poly 3-hydroxybutyrate accounts for 1.0-12.0% w/w of the total weight of the poly 3-hydroxybutyrate-flour mixed powder, and the flour is medium flour.
Preferably, the vegetable oil is one or more of soybean oil, olive oil, corn oil and the like; preferably soybean oil.
Preferably, the baker's yeast is Angel yeast.
The preparation method of the bread comprises the steps of uniformly stirring poly 3-hydroxybutyrate-flour mixed powder, white granulated sugar, salt, vegetable oil, baker's yeast and water, dividing and weighing the dough, forming and proofing, and baking to obtain a bread finished product; preferably, the method comprises the following specific steps:
(1) Premixing: dissolving salt and sugar in water, adding vegetable oil, and stirring to obtain mixed adjuvant;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of poly 3-hydroxybutyrate-flour, adding baker's yeast, stirring for 15-20 minutes, kneading into dough, standing at the temperature of 25-35 ℃ and the humidity of 70-85%, and proofing for 60-90 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 15-25 minutes;
(4) Baking: shaping the proofed dough into bread dough, baking at 170-185 ℃ and 180-190 ℃ for 15-25 minutes, and taking out to obtain the bread.
Preferably, the stirring conditions in the step (2) are as follows: the speed is 90-110 r/min, and the time is 17-19 minutes: further preferred are: speed 100r/min, time 18 minutes.
Preferably, the proofing condition in the step (2) is: the temperature is 30 ℃, the humidity is 80%, and the time is 80 minutes.
Preferably, the weight of the dough after being diced in the step (3) is 40 to 50g.
Preferably, the secondary proofing time in the step (3) is 15 minutes.
Preferably, the baking time in the step (4) is 20 minutes.
Preferably, the specific steps of baking in the step (4) are as follows: brushing a layer of thin oil in the mold in advance, putting the bread blank into the mold, putting into an oven, putting a bowl of water into the baking tray, and baking.
The mechanism of the invention is as follows: according to the invention, through independently adding the poly-3-hydroxybutyrate, the flour quality characteristics can be effectively enhanced, the bread hardness, chewing property, sensory and other baking qualities are improved, a remarkable improvement effect is achieved, and the poly-3-hydroxybutyrate can be used as a novel flour improver and applied to the flour product processing industry.
Compared with the prior art, the invention has the following advantages:
the invention provides a method for improving the processing quality of flour by using poly 3-hydroxybutyrate for the first time. PHB can obviously improve the flour quality, improve the flour gluten force and improve the stretching property of dough, so that the middle-low gluten flour can be used for making high-quality bread with better gluten force and viscoelasticity, and the hardness, chewing property, sensory and other baking qualities of the prepared bread are obviously improved. Therefore, the poly 3-hydroxybutyrate can be used as a novel strengthening agent to be applied to the flour product processing industry.
The PHB adopted by the invention has wide sources, good biocompatibility, and no pollution to the environment, and carbon dioxide and water are generated after complete degradation. Naturally degrading in vivo to generate 3HB which can be used by human body.
The invention has simple and reasonable components and proportion, no need of adding other additives, simple process, convenient and quick manufacture, reduced production cost and suitability for industrialized application.
Drawings
FIG. 1 is a graph showing the results of comparing the effect of poly (3-hydroxybutyrate) on core-in-packet hardness and chewing parameters.
Detailed Description
In order to make the technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions in the present application are described in further detail below in conjunction with the examples of the present invention, and the described embodiments are only a part of the present application and not exhaustive of all embodiments.
The weight average molecular weight of the poly (3-hydroxybutyrate) used in the following examples was 41W and the purity was 92.5%.
Example 1
To demonstrate the improvement effect of poly 3-hydroxybutyrate on flour and flour product processing quality, the following experiments and comparisons were made:
experiment one: effect of PHB addition on dough stretching characteristics
And (3) dough preparation: the dough is made by a micro-powder instrument, the flour and PHB with the total amount of 4g are added into a powder bowl, after being premixed for 30s at 63r/m, 63 percent of water is added, and the dough is obtained after continuous stirring at the same speed for 3 min.
The tensile properties of the dough were measured using a texture analyzer. The texture analyzer is matched with two polytetrafluoroethylene pressing plates, wherein one of the plates is provided with a groove. The prepared dough was placed on the groove face of one of the pressing plates, the dough was pressed with the other pressing plate, and the dough was pressed into a plurality of noodles of 2mm×60 mm. In order to prevent the noodles from adhering to the pressing plate, a proper amount of vegetable oil can be uniformly smeared on the grooves of the pressing plate in advance. And adjusting the probe of the instrument to an initial position, and fixing the pressed noodles on a test table to start the test. The stretching procedure was as follows: the speed before measurement is 2.0mm/sec; a test speed of 3.33mm/sec; the post-measurement velocity was 10.0mm/sec. The instrument records the parameters of the stretching characteristics of the dough such as the stretching resistance, the stretching degree and the like from the beginning of the test to the breaking of the noodles.
Results: as shown in Table 1, adding an appropriate amount (5-7% w/w) of PHB significantly increases the stretching resistance of the dough, the greater the stretching resistance, meaning the stronger the gluten force. The extensibility of the dough is slightly reduced, the stretching ratio of the dough is increased, the stretching ratio of the special bread flour is between 3 and 5, and the quality of the dough is improved after PHB is added, so that the special bread flour is more suitable for making bread.
TABLE 1 influence of Poly (3-hydroxybutyrate) on the tensile Properties of the dough
Experiment II: effect of PHB on texture properties of bread
Bread making: the total amount of the flour or PHB-flour mixed powder was 100g, 3g of vegetable oil, 3g of salt, 5g of white granulated sugar, 1g of dry yeast and a proper amount of water, all the components were added to a stirring tank of a full-automatic bread machine, stirred at a speed of 100rpm for 18 minutes, and then the dough was divided into three doughs having the same mass, each dough having a mass of about 45g. After shaping the dough manually, transferring the dough to a constant environment with the temperature of 35 ℃ and the humidity of 80% for proofing for 90min, and starting an oven for preheating 15min before proofing is finished. After proofing, the dough was placed on a baking pan, the baking pan was transferred to an oven and baked at 190 ℃ for 15min. After baking, the baking pan is taken out to cool the bread at room temperature, and then the bread is sliced by a slicer to obtain a bread core. Each bread was cut into slices of 1.5cm in thickness for subsequent experimental analysis.
And (3) measuring the specific volume of the bread. 1 500mL beaker was taken, the whole beaker was filled with millet, and after scraping with a ruler, the millet in the beaker was poured out and weighed. A piece of bread was then taken and the weight was recorded and placed in the same beaker. Pouring millet into the beaker, enabling the millet to completely cover the bread and fill the residual space of the beaker until overflowing, and scraping the cup surface with a ruler. After the bread was gently removed, the millet in the beaker was poured out and weighed. The density of the millet used in the experiment is measured, and the volume of the bread can be obtained through conversion by the mass difference of the millet before and after the millet. Dividing the volume of the bread by the mass of the bread to obtain the specific volume of the bread.
The physical properties of the bread were analyzed using a texture analyzer. After the height correction and the weight correction are carried out on the texture analyzer, the bread slice is horizontally placed on the object stage of the texture analyzer, and then the procedure can be started to begin measurement. The measurement procedure was as follows: measuring the speed before measuring 1mm/s; testing speed is 1mm/s; the speed after measurement is 5mm/s, the deformation degree is 40%, and the probe is a P/25 type cylindrical aluminum probe. Each slice of bread core is compressed twice, and the interval time between the two times of compression is 10s. At least three samples were tested in each group and after the end of the assay, the hardness, elasticity and other texture parameters of the breadcrumbs were recorded.
Results: as shown in Table 2, the addition of an appropriate amount (5-7% w/w) of PHB significantly reduced the hardness and chewiness of the bread, making the bread softer and easier to chew.
TABLE 2 influence of Poly (3-hydroxybutyrate) on bread texture Properties
Experiment III:
effect of PHB on sensory evaluation of bread
After bread was prepared according to the method of experiment two, 10 students with a certain food sensory evaluation experience were invited to perform sensory evaluation on the bread as a tester. The evaluation system is mainly combined with the method of national standard GB/T14612-2008, and is slightly modified, and the specific scoring standard is shown in Table 3. Each student scored each index of the bread samples separately according to scoring criteria. The score for each indicator is the average value after the highest and lowest scores are removed. Finally, the scores of all the indicators are added to the total score of the bread sample.
Results: as shown in Table 4, all the breads containing PHB had sensory scores exceeding the control group in terms of total score, with the 5% (w/w) group of breads being the highest of all samples, followed by the 7%,10%,1%,3% and 12% (w/w) groups of breads in that order. In the "bread" major evaluation, the bread sample fractions were higher in the 1% -12% (w/w) addition range than in the control group, and in the "breadcrumbs" major, the breads in the 5% (w/w) group were slightly better than in the control group, except that the breads in the other experimental groups were slightly better than in the control group. In the three evaluation items of "smell", "taste" and "mouthfeel", the other experimental groups were not significantly different from the control group except that the bread of 5% (w/w) group was significantly better than the control group.
Table 3 criteria for organoleptic evaluation of bread
Example 2:
the PHB bread comprises the following components in parts by weight: 80 parts of medium gluten flour, 6 parts of PHB (7% w/w), 4 parts of white granulated sugar, 2 parts of salt, 1 part of Angel yeast, 2 parts of soybean oil and 55 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 15 minutes, kneading into dough, standing at 25 ℃ and humidity of 70%, and proofing for 60 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 15 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. Baking at 170deg.C and 180deg.C, baking for 15min, and taking out the baking tray to cool bread.
Example 3:
the PHB bread comprises the following components in parts by weight: 90 parts of medium gluten flour, 3 parts of PHB (3% w/w), 5 parts of white granulated sugar, 2 parts of salt, 1.5 parts of Angel yeast, 2.5 parts of soybean oil and 55 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 15 minutes, kneading into dough, standing at 28 ℃ and humidity of 75%, and proofing for 70 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 15 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. Baking at the upper fire of 175 ℃ and the lower fire of 185 ℃ for 15 minutes, and taking out the baking tray to cool the bread.
Example 4:
the PHB bread comprises the following components in parts by weight: 110 parts of medium gluten flour, 6 parts of PHB (5% w/w), 6 parts of white granulated sugar, 3 parts of salt, 3 parts of Angel yeast, 3 parts of soybean oil and 60 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 18 minutes, kneading into dough, standing at 30 ℃ and humidity of 80%, and proofing for 90 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 15 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. And (5) baking at 180 ℃ and 190 ℃ for 20 minutes, and taking out the baking tray to cool the bread.
Example 5:
the PHB bread comprises the following components in parts by weight: 90 parts of medium gluten flour, 10 parts of PHB (10% w/w), 6 parts of white granulated sugar, 3 parts of salt, 2 parts of Angel yeast, 3 parts of soybean oil and 60 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 18 minutes, kneading into dough, standing at 30 ℃ and humidity of 75%, and proofing for 70 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 20 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. And (5) baking at 180 ℃ and 190 ℃ for 20 minutes, and taking out the baking tray to cool the bread.
Example 6:
the PHB bread comprises the following components in parts by weight: 100 parts of medium gluten flour, 1 part of PHB (1% w/w), 4 parts of white granulated sugar, 3 parts of salt, 2 parts of Angel yeast, 3 parts of soybean oil and 58 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 20 minutes, kneading into dough, standing at 30 ℃ and humidity of 75%, and proofing for 60 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 20 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. And (5) baking at 185 ℃ and 190 ℃ for 20 minutes, and taking out the baking tray to cool the bread.
Example 7:
the PHB bread comprises the following components in parts by weight: 110 parts of medium gluten flour, 15 parts of PHB (12% w/w), 6 parts of white granulated sugar, 5 parts of salt, 5 parts of Angel yeast, 5 parts of soybean oil and 65 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 20 minutes, kneading into dough, standing at 30 ℃ and humidity of 80%, and proofing for 80 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 20 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. And (5) baking at 180 ℃ and 190 ℃ for 25 minutes, and taking out the baking tray to cool the bread.
Example 8:
the PHB bread comprises the following components in parts by weight: 120 parts of medium gluten flour, 9 parts of PHB (7% w/w), 6 parts of white granulated sugar, 5 parts of salt, 4 parts of Angel yeast, 5 parts of soybean oil and 63 parts of water.
The preparation method of the bread comprises the following steps:
(1) Premixing: dissolving salt and white granulated sugar in water, adding soybean oil, and stirring uniformly to obtain mixed auxiliary materials;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of the medium gluten flour and the PHB powder, adding Angel yeast, stirring for 20 minutes, kneading into dough, standing at 30 ℃ and humidity of 80%, and proofing for 90 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 25 minutes;
(4) Baking: shaping the proofed dough into bread dough, putting the bread dough into a mold, brushing a layer of thin oil in the mold in advance, putting the bread dough into an oven, and putting a bowl of water into a baking tray. And (5) baking at 185 ℃ and 190 ℃ for 25 minutes, and taking out the baking tray to cool the bread.
The breads prepared in the above examples all have better quality, the specific volume of the bread in example 2 is smaller, and the texture and taste of the bread are better; the bread of example 3 was relatively poor in color and taste; the bread of example 4 was better in color, texture and flavor; the bread of example 5 was soft in mouth feel and lacked chewing; the bread of example 6 has smaller specific volume and better color and taste; the bread of example 7 had a relatively good texture and specific volume compared to the bread without the other notes; the bread of example 8 had a good specific volume and had poor color and shape. Of these, the bread prepared in example 4 had the best quality.
The foregoing embodiments are merely illustrative of the technical solutions of the present invention, and it should be understood by those skilled in the art that the present invention is not limited to the foregoing embodiments, but only the principal features of the invention and the advantages of the invention are described in the foregoing embodiments and description, and modifications may be made to the technical solutions described in the present invention without departing from the principles and the scope of the invention, and such changes and modifications are included in the scope of the invention as claimed.
Claims (9)
1. Use of poly-3-hydroxybutyrate as an additive for flour or flour products, characterized in that:
the weight average molecular weight of the poly (3-hydroxybutyrate) is 410000 ～ 500000Da.
2. Use of poly-3-hydroxybutyrate as claimed in claim 1 as flour or flour product additive, characterized in that:
the additive is used for improving the quality of flour or flour products;
the flour product comprises bread, steamed bread and noodles.
3. Use of poly-3-hydroxybutyrate as claimed in claim 1 or 2 as flour or flour product additive, characterized in that:
the additive is a strengthening agent.
4. A method for improving the quality of flour or flour products using poly-3-hydroxybutyrate, characterized by: the poly 3-hydroxybutyrate is added into the flour according to the addition level of 5.0-7.0% w/w of the total amount of the poly 3-hydroxybutyrate-flour mixed powder; the weight average molecular weight of the poly (3-hydroxybutyrate) is 410000 ～ 500000Da.
5. A bread, characterized in that: the material is prepared from the following raw materials in parts by weight:
80-130 parts of poly 3-hydroxybutyrate-flour mixed powder, 4-6 parts of sugar, 2-5 parts of salt, 1-5 parts of baker's yeast, 2-5 parts of vegetable oil and 55-65 parts of water; wherein, in the poly 3-hydroxybutyrate-flour mixed powder, poly 3-hydroxybutyrate accounts for 5.0-7.0% w/w of the total weight of the poly 3-hydroxybutyrate-flour mixed powder, and the flour is medium flour; the weight average molecular weight of the poly (3-hydroxybutyrate) is 410000 ～ 500000Da.
6. The bread according to claim 5, characterized in that:
the vegetable oil is one or more of soybean oil, olive oil and corn oil;
the baker's yeast is Angel yeast.
7. A method of preparing bread as claimed in claim 5 or 6, characterized in that:
uniformly stirring the poly 3-hydroxybutyrate-flour mixed powder, sugar, salt, vegetable oil, baker's yeast and water, and baking the dough after dividing, weighing, shaping and proofing to obtain the bread finished product.
8. The method of preparing bread according to claim 7, wherein: the method comprises the following steps:
(1) Premixing: dissolving salt and sugar in water, adding vegetable oil, and stirring to obtain mixed adjuvant;
(2) Dough kneading: adding the mixed auxiliary materials into the mixed powder of poly 3-hydroxybutyrate-flour, adding baker's yeast, stirring for 15-20 minutes, kneading into dough, standing at the temperature of 25-35 ℃ and the humidity of 70-85%, and proofing for 60-90 minutes;
(3) Secondary proofing: cutting the dough in the step (2) into blocks, rounding, and secondary proofing for 15-25 minutes;
(4) Baking: shaping the proofed dough into bread dough, baking at 170-185 ℃ and 180-190 ℃ for 15-25 minutes, and taking out to obtain the bread.
9. The method of preparing bread according to claim 8, characterized in that:
the stirring conditions in the step (2) are as follows: the speed is 90-110 r/min, and the time is 17-19 minutes;
the proofing condition in the step (2) is as follows: the temperature is 30 ℃, the humidity is 80%, and the time is 1 hour;
the secondary proofing time in the step (3) is 15 minutes;
the baking time in the step (4) is 20 minutes;
the baking in the step (4) comprises the following specific steps: brushing a layer of thin oil in the mold in advance, putting the bread blank into the mold, putting into an oven, putting a bowl of water into the baking tray, and baking.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US5904943A (en) * | 1995-01-12 | 1999-05-18 | Zeneca Limited | Texturised foodstuffs |
| FR2918383A1 (en) * | 2007-07-05 | 2009-01-09 | Ct Valorisation Ind Agro Resso | Use of polylactic acid functionalized by maleic function, as compatibilizing agent for charged biodegradable polymer based formulations in vegetable flour, for improving cohesion energy between polymer phase and flour |
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| CN102132772A (en) * | 2011-03-24 | 2011-07-27 | 天津科技大学 | Strengthening method of poly-belt-hydroxy butyrate to larva of artemia |
| US20140219967A1 (en) * | 2012-12-27 | 2014-08-07 | Kemin Industries, Inc. | Poly (3-Hydroxybutyrate/3-Hydroxyvalerate) of Lowered Crystallinity for Use in Animal Feed |
| CN105801816B (en) * | 2016-03-28 | 2018-07-13 | 环境保护部华南环境科学研究所 | A method of preparing Biodegradable material poly-β-hybroxybutyric acid |
| CN105875699B (en) * | 2016-06-13 | 2019-10-18 | 华南理工大学 | Improve the method for flour processing quality using recombination wheat endoplasmic reticulum thiol-oxide reductase |
| CN111109473A (en) * | 2020-02-24 | 2020-05-08 | 盐城工学院 | Compound probiotic preparation for preventing and treating gibelism hemorrhagic disease of carassius auratus gibelio and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US5904943A (en) * | 1995-01-12 | 1999-05-18 | Zeneca Limited | Texturised foodstuffs |
| FR2918383A1 (en) * | 2007-07-05 | 2009-01-09 | Ct Valorisation Ind Agro Resso | Use of polylactic acid functionalized by maleic function, as compatibilizing agent for charged biodegradable polymer based formulations in vegetable flour, for improving cohesion energy between polymer phase and flour |
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