CN1297199C - Multilayer-throwing cake possessing special physical and organoleptic characteristic quality improvement and its prepartion method - Google Patents
Multilayer-throwing cake possessing special physical and organoleptic characteristic quality improvement and its prepartion method Download PDFInfo
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- CN1297199C CN1297199C CNB03121570XA CN03121570A CN1297199C CN 1297199 C CN1297199 C CN 1297199C CN B03121570X A CNB03121570X A CN B03121570XA CN 03121570 A CN03121570 A CN 03121570A CN 1297199 C CN1297199 C CN 1297199C
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Abstract
The present invention relates to a regulator for preparing the raw dough of throwing pancakes. The regulator comprises the components of the weight proportion: 0.25 to 0.50 portion of distilled monostearin (DGMS), approximate 0.25 to 0.50 portion of stearoyl sodium lactate (SSL), approximate 0.0005 to 0.0015 portion of cysteine hydrochloride (CYH), approximate 0.005 to 0.015 portion of xylanase, approximate 0.0010 to 0.0050 portion of ascorbic acid (AA) and approximate 0.1 to 0.3 portion of baking powder (BP). The present invention also relates to a method for preparing multilayer throwing pancakes with special physical and organoleptic characteristics and improved quality.
Description
Invention field
The present invention relates to a kind of dough/pasta conditioning agent that cake (parotta) is thrown in preparation that is used for, described conditioning agent comprises the glycerin monostearate (DGMS) of about 0.25-0.50 part distillation, about 0.25-0.50 part stearoyl lactate (SSL), about 0.0005-0.0015 part cysteine hydrochloride (CYH), about 0.005-0.015 part zytase, about 0.0010-0.0050 part ascorbic acid (AA) and about 0.1-0.3 part bake powder (BP), and the multilayer that also relates to the quality-improving with specific physical and organoleptic attribute is thrown the preparation method of cake.
Background technology
Is a kind of staple food as bread in the Western countries, the main food that chapati is the most of populations of the Indian subcontinent as a kind of flat unleavened baked product.(HaridasRao, P., Leelavathi, K., and Shurpalekar, S.R.1986.Develop the test that bakes of chapati method, cereal chemistry (Cereal chemistry.) 63,297-303), the wheaten food that Phulka, northern India throwing cake and charcoal fire add the baking of warm sludge stove has constituted the main making kind of chapati.Other important traditional product is thrown cake and batura etc. such as crusty pancake (nan), poori, southern India.Consumption to these traditional products just progressively increases, and in the last few years, the product that these wheats are made becomes rather popular, and the area in the main cereal of rice conduct also is like this even.These traditional products generally are made fresh, and hot and hot is edible in breakfast, lunch or dinner.These food are edible under multiple environment, for example at home, at the restaurant with corporation eatery etc.
Additive is a kind of like this material, and it just can improve processing characteristics or improve quality of finished with a small amount of interpolation.Employed additive is oxidant, reducing agent, enzyme, gluten and surfactant.The use of these additives not only helps to improve the quality of baked goods, and has kept the uniformity of product quality.Some additives use in flour milling industry, and other in baking industry, use.In India, owing to do not have the diversity of suitable flour and flower characters, so generally use additive.
By the sulfydryl that exists in the net and the exchange reaction between the disulphide group, oxidant influences rheological characteristic (Bloksma, A.H., and Bushak, W.1988.Rheology the and chemistry and Technology.3 of dough/pasta
RdEdn.Vol.2.Pomeran 2, the Y.ed.131-127 page or leaf.U.S. cereal chemistry association, st.paul, Minnesota)..Add L-cysteine hydrochloride or potassium bisulfite and make the dough/pasta deliquescing, it has generally reduced anti-expansive force and anti-extension region, has improved extensibility.(L.1983. the shearing force of chemical modification gluten concerns, cereal chemistry (Cerealchemistry) 60 for Mita, T., and Brhlin; 93-96).
As shown in relaxation modulus G, add the rockiness that gluten has improved dough/pasta.For flour, the flour raising that discovery has high G value is bigger, so can have the good performance that bakes at last.Add hydrolysising protease in order to the reduction incorporation time, and change the rheological characteristic of flour, mainly be extensibility, and improved the flour flowability.The mechanism of hydrolysising protease comprises the disconnection of peptide bond, has caused than for example peptide and amino acid whose formation of small fragment.(K.1993. Kulp improves dough/pasta with enzyme.Bake the development of technology; Ed.Kamel, B.S. and Stauffer, C be page or leaf E.152-178, VCH Publisher, Inc, New York)
Araboxylan is the cell wall constituent of wheat.They can be water-soluble or water-fast, and constitute 1 to 3% of wheat flour dry.Water-soluble pentosan can support its weight of 10 times, and is relevant with the characteristic of bread.(Kim, S.K., and D ' Appolina, B.L.1997.The influence that pentosan is degenerated to the wheaten starch gelatinization, cereal chemistry (CerealChem.) 54:150-160).
Zytase can disconnect the glycosidic bond in the araboxylan in interior or outer mode, produces littler fragment.The interpolation zytase has improved the operability of dough/pasta, is improved aspect baking oven and the loaf volume on dough.(Rouau, X., E1-Hayek, M.L and Moreau, the enzyme preparation that D.1994. contains pentosanase is to making the influence of bread quality, cereal science (J.Cereal Sci.) 19:259-272 by the flour relevant with the pentosan characteristic changing).
Surfactant is used to improve the quality and the shelf life of baked product just gradually, and described these baked products have passed through culture propagation, chemistry fermentation or without fermentation [Stauffer CE1990. emulsifying agent and dough/pasta hardening agent.Function regulator (C.Estauffer edits) the 69-124 page or leaf that is used for bakery product, New York; Van Noslrand Reinhold].Surfactant helps to reduce viscosity, helps the extensibility by the dough/pasta of processing equipment, can not tear or adhere to.[Kamel，B.S，& Ponte Jr.，J.G(1993)。Emulsifying agent in baking.Bake development (the B.S.Kamel ﹠amp of technology; C.E.Stauffer edits) the 179-222 page or leaf, New York:Black Academic and Professional, VCH Publishers).
Above-mentioned additive can use separately also and can be used in combination, and this is reported by several authors.People such as Maleiki report that interpolation cysteine hydrochloride and potassium bromate have improved the characteristic of dough/pasta, and produce the barbari bread (Maleiki of better quality, M, Vetter, J.L., and Hoover, W.J.1981. emulsifying agent, sugar, dough short material and soy meal to the flat bread of barbari aging influence J.Sci.Food agric.32:1209-1211).Haridas Rao report emulsifying agent and AMS-rise to add and improved the quality of chapati, and kept its quality.(Haridas Rao, P.1993. chapati and Related product thereof, Food Science technology and nutrition encyclopedia (Encyclopaedia on Food ScienceTechnology and Nutrition.) Academic Press.London.795-801 page or leaf).People such as Qarooni report is by adding up to the quality of the Arabic bread of dough short material of 0.25% stearoyl-2-sodium lactate and 0.5% and the shelf life (Qarooni that can be improved, J., Wootoon, M., with Mc Master, G.1989. adding ingredient influences the factor of Arabic bread quality, cereal science magazine (J.Cereal Sci) 6:69-80).
Can be with reference to Elmusa Alia patent WO02060262 (2002), the wherein disclosed conditioning agent that is used for bread comprises AMS, cellulose, ascorbic acid, stearoyl lactate and the Celogen Az of soybean protein isolate, zytase, fungi.The interpolation of said composition makes every 50g face comprise the soybean protein of 6.25g at least.The shortcoming of this method is that above-mentioned composition is the mixture of several additives, the preparation that can not be used to throw cake, and this is owing to prescription is different with processing conditions, and the requirement that is used to throw the dough properties of cake also is diverse.
Can be with reference to the patent CN 1246285 (2000) of Liu Xiaozhen, wherein disclose a kind of wheat flour modifying agent that is used for steamed bun, this modifying agent comprises AMS, zytase, ealkaline buffer and the starch dispersant of CSL-sodium, glycerin monostearate, fungi.The shortcoming of this method be its relate to be the quality-improving of steamed bun rather than throw cake.
Here can be with reference to Roza, M and Maat J.EPO 396162 (1990) wherein disclose bread improver, and this modifying agent comprises zytase, oxidizing ferment or peroxidase.This mixture is mixed in the flour as being used for bread or other bakes Flour product, for example the additive of the dough/pasta of puff-pastry.The shortcoming of this method is that above-mentioned composition is the mixture of several enzymes, the preparation that can not be used to throw cake, and this is owing to prescription is different with processing conditions, and the requirement that is used to throw the dough properties of cake also is diverse.
Can be with reference to Destefanis, V. patent GB 2264429 (1993) wherein discloses a kind of composition, and said composition comprises calper calcium peroxide, molysite and ascorbic acid.Said composition provides the modifying agent activity that is suitable for replacing the bromate in the bread dough, and this realizes by reproducible, controllable conversion ascorbic acid-hydroascorbic acid is provided.
Can be with reference to people such as Indrani 2000.Storage period is thrown the variation of cake (parotta) physical chemistry and organoleptic attribute, Food Research International, and 33,323-329, the quality of wherein using differential scanning calorimetry (DSC) research storage period to throw cake changes.
Herein can be with reference to Indrani and Venkateswara Rao.2000.Wheat flour Chemical composition that and dough/pasta functional characteristic are thrown the influence of cake to southern India, Food ResearchInternational, 33,875-881, find that wherein the quantity of protein and quality are to judge the index of throwing the cake performance optimal, and the rheological behavior flour quality PTS height correlation of transferring the absorption of mealiness figure spectrometer water, extensibility figure spectrometer ratio chart shape, hardness and caking property and throwing cake for example.
Herein can be with reference to Indrani and Venkateswara Rao.2001.Make southern India throw the cake performance optimalization by use response surface processing simulation component composition, InternationalJournal of Food Science and Technology, 36,189-197 wherein develops the optimum formula that cake is thrown in preparation.
Herein can be with reference to Indrani, D and Venkateswara Rao, (indian patent 1125/Del/99), wherein discloses the composition of being made up of 15～75ppm reducing agent and has been used to prepare the throwing cake of improveing quality G.The shortcoming of this method only uses reducing agent to realize throwing the quality-improving of cake.
Herein can be with reference to Indrani, D; Jyotsna Rajiv; Prabhasankar, P; Sai Manohar, R and Venkateswara Rao, (indian patent 0223/Del/2002), wherein discloses the enzymatic compositions of being made up of zytase and/or protease to G, is used to change dough/pasta character, and improves and throw the cake quality.The shortcoming of this method is only to use zytase and protease to realize throwing the quality-improving of cake.
Goal of the invention
Main purpose of the present invention provides a kind of multilayer that is used to prepare quality-improving and throws dough/pasta conditioning agent of cake and preparation method thereof.
Another object of the present invention relates to a kind of dough/pasta conditioning agent that comprises glycerin monostearate (DGMS), stearoyl lactate (SSL), cysteine hydrochloride (CYH), zytase (XY), the ascorbic acid (AA) of distillation and bake powder (BP).
Another object of the present invention is to improve the elasticity and the extensibility of the wheat flour dough/pasta be used to throw cake.
Another object of the present invention is to improve the rheological characteristic of the wheat flour dough/pasta be used to throw cake.
Another object of the present invention is to improve dough properties by this way, and this dough can be stretched, and obtains extremely thin and stable film easily.
Another purpose that the present invention also has provides the prescription of the dough/pasta conditioning agent of the throwing cake preparation that is used for quality-improving.
Another object of the present invention provides and is used for the preparation method that quality-improving is thrown the special flour of cake preparation.
Another purpose that the present invention also has is that cake is thrown in preparation.
Another purpose that the present invention also has is to develop to prepare the method for throwing cake.
Summary of the invention
The present invention relates to a kind of dough/pasta conditioning agent of throwing cake that is used to prepare, described conditioning agent comprises the glycerin monostearate (DGMS) of about 0.25-0.50 part distillation, about 0.25-0.50 part stearoyl lactate (SSL), about 0.0005-0.0015 part cysteine hydrochloride (CYH), about 0.005-0.015 part zytase, about 0.0010-0.0050 part ascorbic acid (AA) and about 0.1-0.3 part bake powder (BP), and the multilayer that also relates to the quality-improving with specific physical and organoleptic attribute is thrown the preparation method of cake.
Detailed description of the invention
Therefore, the present invention relates to a kind of dough/pasta conditioning agent of throwing cake that is used to prepare, described conditioning agent comprises the glycerin monostearate (DGMS) of about 0.25-0.50 part distillation, about 0.25-0.50 part stearoyl lactate (SSL), about 0.0005-0.0015 part cysteine hydrochloride (CYH), about 0.005-0.015 part zytase, about 0.0010-0.0050 part ascorbic acid (AA) and about 0.1-0.3 part bake powder (BP), and the multilayer that also relates to the quality-improving with specific physical and organoleptic attribute is thrown the preparation method of cake.
In another embodiment that the present invention also has, wherein be used to prepare the dough/pasta conditioning agent of throwing cake, it comprises the glycerin monostearate (DGMS) of about 0.25-0.50 part distillation, about 0.25-0.50 part stearoyl lactate (SSL), about 0.0005-0.0015 part cysteine hydrochloride (CYH), about 0.005-0.015 part zytase, about 0.0010-0.0050 part ascorbic acid (AA) and about 0.1-0.3 part bake powder (BP).
In another embodiment that the present invention also has, wherein the SDS-precipitation number of flour demonstration is about 55-65ml, it is about 62-64% that flour transfers mealiness figure spectrometer water to absorb, continual and steady time range is 8-14min, the composite tolerance index is about 10-30BU, the anti-extensibility of extensibility figure spectrometer is about 400-500BU, extensibility is about 120-160mm, the maximum overpressure of alveograph (P) is about 100-140, at the average abscissa of rent (L) is about 30-60, and curvilinear structures ratio (P/L) is about 2.0-3.0.
In another embodiment that the present invention also has, the flour accent mealiness figure spectrometer water absorption that wherein improves the wheat flour demonstration of rheological characteristic is about 62-64%, continual and steady time range is 12-18min, the composite tolerance index is about 10-20BU, the anti-extensibility of extensibility figure spectrometer is about 400-450BU, extensibility is about 160-180mm, the maximum overpressure of alveograph (P) is about 90-110mm, at the average abscissa of rent (L) is 60-80mm, and curvilinear structures ratio (P/L) is 1.0-2.0.
In another embodiment that the present invention also has, wherein wheat flour is used for preparation throwing cake, and the total ash concentration that described flour comprises is 0.45-0.5%, and the dry gluten concentration range is 10-12%, and protein content concentration is 10-12%.
In another embodiment that the present invention also has, wherein a kind of method that is used to prepare above-mentioned dough/pasta conditioning agent, described method comprises the glycerin monostearate (DGMS) of 100 portions of wheat flours with about 0.25-0.50 part distillation, about 0.25-0.50 part stearoyl lactate (SSL), about 0.0005-0.0015 part cysteine hydrochloride (CYH), about 0.005-0.015 part zytase, about 0.0010-0.0050 part ascorbic acid (AA) and about 0.1-0.3 part bake the step that powder (BP) mixes, and obtain the dough/pasta conditioning agent thus.
In another embodiment that the present invention also has, wherein a kind of multilayer with quality-improving of specific physical and organoleptic attribute is thrown the preparation method of cake, and described method may further comprise the steps:
Zero mixes the mixture of 100 portions of wheat flours and dough/pasta conditioning agent and to obtain dough/pasta with about 0.5 to 1.0 part salt and 60-64 part water,
Zero under about 30 ℃, about 75%RH condition, this dough/pasta was placed 30 minutes to 6 hours,
The zero pair of dough that leaves standstill is cut apart and was rubbed circle with the hands about 5-25 minute,
Zero by smearing about 10-15 part oil, and the dough/pasta of rubbing circle with the hands is spread out into film,
Zero is folded into screw type multilayer with this film,
Zero left standstill this spiral dough about 5-15 minute,
Zero pair of this dough/pasta pressure surface that leaves standstill baked under about 230 ℃ about 3-5 minute, be coated with simultaneously in both sides oil and
Zero obtains special physics and organoleptic attribute.
In another embodiment that the present invention also has, wherein the dough/pasta conditioning agent comprises the glycerin monostearate (DGMS) of about 0.25-0.50 part distillation, about 0.25-0.50 part stearoyl lactate (SSL), about 0.0005-0.0015 part cysteine hydrochloride (CYH), about 0.005-0.015 part zytase, about 0.0010-0.0050 part ascorbic acid (AA) and about 0.1-0.3 part bake powder (BP).
In another embodiment that the present invention also has, wherein the total ash concentration that comprises of wheat flour is 0.45-0.5%, and the dry gluten concentration range is 10-12%, and protein content concentration is 10-12%.
In another embodiment that the present invention also has, wherein mixed about 2-6 minute.
In another embodiment that the present invention also has, wherein oil is refine peanut oil.
In another embodiment that the present invention also has, wherein mixture comprises dough/pasta conditioning agent and wheat flour.
In another embodiment that the present invention also has, wherein the minimum activity of zytase (XY) demonstration is 875 * 2 units/gram.
Also have in another embodiment in the present invention, wherein the thickness of dough sheet is about 4-6mm.
In another embodiment that the present invention also has, wherein along with the interpolation of DGMS, SSL, AA, the stability of wheat flour and intensity increase.
In another embodiment that the present invention also has, along with the interpolation of CHY and XY, the stability of wheat flour and intensity reduce.
In another embodiment that the present invention also has, wherein along with DGMS, SSL, the interpolation of CHY and XY, the composite tolerance index of wheat flour increases, along with the composite tolerance index of the interpolation wheat flour of AA reduces.
In another embodiment that the present invention also has, wherein along with DGMS, SSL, the interpolation of XY and AA, the anti-extensibility of wheat flour increases, along with the anti-extensibility of the interpolation wheat flour of CHY reduces.
In another embodiment that the present invention also has, wherein along with DGMS, SSL, the interpolation of XY and CHY, the extensibility of wheat flour increases, along with the extensibility of the interpolation wheat flour of AA reduces.
In another embodiment that the present invention also has, wherein along with DGMS, SSL, the interpolation of XY and AA, the area of wheat flour increases, along with the area of the interpolation wheat flour of CHY reduces.
In another embodiment that the present invention also has, wherein dough/pasta be soft, inviscid, level and smooth, be easy to stretch and stable.
In another embodiment that the present invention also has, wherein throw cake by the method preparation of claim 5.
In another embodiment that the present invention also has, it is resilient and extensile wherein throwing cake.
In another embodiment that the present invention also has, the color of wherein throwing cake is a Crystal cream.
In another embodiment that the present invention also has, the spot character of wherein throwing cake is light brown uniformly.
In another embodiment that the present invention also has, the shape of wherein throwing cake is circular.
In another embodiment that the present invention also has, the feel of wherein throwing cake is soft and submissive.
In another embodiment that the present invention also has, the quality of wherein throwing cake is soft and difficult slightly chewing.
In another embodiment that the present invention also has, wherein throw cake and demonstrate level clearly.
In another embodiment that the present invention also has, wherein throw cake and demonstrate the oil that approaches the best.
In another embodiment that the present invention also has, the mouthfeel of wherein throwing cake is easy to bite into pieces, and does not have residue.
In another embodiment that the present invention also has, wherein throw cake and demonstrate typical case and pleasant taste and fragrance.
Therefore the present invention relates to flour conditioning agent of a kind of throwing cake that is used to prepare quality-improving and preparation method thereof.
Step 1: the preparation of dough/pasta conditioning agent-with the glycerin monostearate (DGMS) of 100 portions of wheat flours and 0.25-0.50 part distillation, 0.25-0.50 part stearoyl lactate (SSL), 0.0005-0.0015 part cysteine hydrochloride (CYH), 0.005-0.015 baking powder (BP), part zytase, 0.0010-0.0050 part ascorbic acid (AA) and 0.1-0.3 part mix.
In one embodiment of the invention, its employed flour can be that total ash concentration is 0.45-0.5%, the dry gluten concentration range is 10-12%, protein content concentration is 10-12%, the SDS-precipitation number is 55-65ml, it is 62-64% that flour transfers mealiness figure spectrometer water to absorb, continual and steady time range is 8-14min, the composite tolerance index is 10-30BU, the anti-extensibility of extensibility figure spectrometer is 400-500BU, and extensibility is 120-160mm, and the maximum overpressure of alveograph (P) is 100-140, at the average abscissa of rent (L) is 30-60, and curvilinear structures ratio (P/L) is 2.0-3.0.
In one embodiment of the invention, selected enzyme can be the commercially available zytase (XY) that to be derived from minimum activity aspergillus niger, that have be 875 * 2 units/gram.
In another embodiment of the invention, grease separation is from the peanut oil of refining.
In another embodiment of the invention, the time that dough/pasta is placed is 30 minutes to 6 hours.
In another embodiment that the present invention also has, improved wheat flour rheological characteristic can be that for example the absorption of flour accent mealiness figure spectrometer water is 62-64%, continual and steady time range is 12-18min, the composite tolerance index is 10-20BU, the anti-extensibility of extensibility figure spectrometer is 400-450BU, and extensibility is 160-180mm, and the maximum overpressure of alveograph (P) is 90-110mm, at the average abscissa of rent (L) is 60-80mm, and curvilinear structures ratio (P/L) is 1.0-2.0.
In another embodiment that the present invention also has, use dough/pasta conditioning agent of the present invention to prepare the method for the throwing cake of quality-improving, comprising 100 parts of mixtures are mixed with about 0.5 to 1.0 part salt and 60-64 part water, the dough/pasta for preparing abundant and face, dough was placed 30 minutes-6 hours, and thrown cake by the known method preparation.
In another embodiment that the present invention also has, the composition weight that adopts as follows:
Composition weight (kg)
Wheat flour 100.00
Salt 0.5-1.0
The glycerin monostearate 0.25-0.5 of distillation
Stearoyl lactate 0.25-0.5
Cysteine hydrochloride 0.0005-0.0015
Zytase 0.005-0.015
Ascorbic acid 0.0010-0.0050
Bake powder 0.1-0.3
Water 60-64
The refined oil 10-15 that is used for the pressure surface sheet
Throw the preparation of cake
Adopt following prescription:
Raw material quantity (kg) dry
Flour 100.00 87.00
The glycerin monostearate 0.25 0.25 of distillation
Stearoyl lactate 0.25 0.25
Cysteine hydrochloride 0.001 0.001
Zytase 0.01 0.01
Ascorbic acid 0.0025 0.0025
Salt 0.5 0.45
Bake powder 0.2 0.2
Water 60.0--
Refined oil (pressure surface sheet) 10.0 10.0
98.16
Add moisture (30% moisture in the throwing cake) 42.07
140.23
Production loss (%) 0.5
Refining losses (%) 0.5-1.40
138.83
Every 100kg flour is thrown the output (kg)=138 of cake
Following flow process provides the throwing cake to prepare related different units operation and condition: with composition is wheat flour, additive, salt and water are mixed into dough to reach the stage of abundant maturation, in 75%RH, left standstill under 30 ℃ 30 minutes-6 hours, then dough/pasta is divided into the piece of 75g, the dough/pasta of cutting apart is rubbed with the hands circle, not tear, be folded into spiral with the oil pressure dough sheet, this dough/pasta was left standstill 10 minutes at utmost, the pressure surface sheet is a 5mm thickness, under 230 ℃, baked 4 minutes, rotated in per 30 seconds, use hand from both sides so that the expansion of layer, cooled off packing 15-20 minute.
Therefore and do not mean that and limit the scope of the present invention provide following embodiment that the present invention is illustrated, and.
Embodiment 1
(g)
Wheat flour 100
The glycerin monostearate 0.25 of distillation
1. the glycerin monostearate of wheat flour and distillation mixes.
Embodiment 2
(g)
Wheat flour 100
Stearoyl lactate 0.25
1. wheat flour and stearoyl lactate mixes.
Embodiment 3
(g)
Wheat flour 100
Cysteine hydrochloride 0.001
1. wheat flour and cysteine hydrochloride mixes.
Embodiment 4
(g)
Wheat flour 100
Zytase 0.01
1. wheat flour and zytase mixes.
Embodiment 5
(g)
Wheat flour 100
Ascorbic acid 0.0025
1. wheat flour and ascorbic acid mixes.
Embodiment 6
According to standard A ACC method, 1995 (method 54-21), different additive is transferred the influence of mealiness figure spectrometer character to wheat flour flour.
Carry out flour and transfer the experiment of mealiness figure spectrometer, wheat flour flour is transferred the influence of mealiness figure spectrometer character to determine additive.Result's (table 1) shows that the water imbibition of wheat flour does not have too many change, adds DGMS, SSL, and AA, stability improves, and interpolation CYH and XY stability reduce, and show and add DGMS, SSL, AA dough/pasta intensity increases, and interpolation CYH and XY intensity reduce.Add DGMS, SSL, CYH, XY, the composite tolerance index increases, and adds AA, and then the composite tolerance index reduces, and this shows that the dough/pasta composite tolerance that contains AA is bigger.
Table: 1 additive is transferred the influence of mealiness figure spectrometer character to wheat flour flour
| Characteristic | Additive (%) | |||||
| Contrast | DGMS (0.25) | SSL (0.25) | CYH (0.001) | XY (0.01) | AA (0.0025) | |
| Water absorbs (%) dough/pasta and face time (min) stability (min) composite tolerance index (BU) | 61 5.5 13.6 14 | 61 6.0 13.8 18 | 61 6.0 14.0 20 | 60.8 5.0 12.2 18 | 61 5.7 13.2 20 | 60.8 5.8 14.0 12 |
DGMS: the glycerin monostearate of distillation, AA ascorbic acid, SSL: stearoyl lactate
CYH: cysteine hydrochloride, XY: zytase.
Embodiment 7
According to standard A ACC method, 1995 (method 54-10), different additive is to the influence of wheat flour extensibility figure spectrometer character.Carry out the experiment of extensibility figure spectrometer, so that the research different additive is to the influence of wheat flour extensibility figure spectrometer character.Result's (table 2) shows that the anti-extensibility value or the dough/pasta elasticity number of contrast flour are 450BU, and the extensibility value is 150mm, and DGMS is that 460BU and 155mm, SSL are that 475BU and 160mm, CYH are that 410BU and 158mm, XY are that 475BU and 162mm and AA are 470BU and 140mm.Above-mentioned data show that additive has changed the elasticity and the extensibility of wheat flour.Along with DGMS, SSL, XY, the interpolation of AA, area value increases, and the interpolation of CYH has reduced area value.
Table: 2 additives are to the influence of wheat flour extensibility figure spectrometer character
| Characteristic | Additive (%) | |||||
| Contrast | DGMS (0.25) | SSL (0.25) | CYH (0.001) | XY (0.01) | AA (0.0025) | |
| The R of anti-extensibility the (BU) extensibility, E (mm) ratio is calculated, R/E area (cm 2) | 450 150 3.0 125 | 460 155 2.97 134 | 475 160 2.97 138 | 410 158 2.59 112 | 475 162 2.93 138 | 470 145 3.24 135 |
DGMS: the glycerin monostearate of distillation, AA ascorbic acid, SSL: stearoyl lactate
CYH: cysteine hydrochloride, XY: zytase.
Embodiment 8
According to standard A ACC method (method 54-30A), different additive is to the influence of wheat flour alveograph character.Influence by additive is studied alveograph character.Result's (table 3) show to use DGMS or SSL or CYH or XY to reduce maximum overpressure (P), the curvilinear structures ratio of measuring as dough/pasta stability or hardness (P/L), increased as the dough/pasta extensibility measure at the average abscissa of rent (L).Expansion index G represents that the elasticity of dough/pasta and crispness are increased to 18.4 from 14.1, and deformation energy (W) expression is expanded until its energy needed of breaking dough/pasta, demonstrates negative trend when using AA.
Table: 3 additives are to the influence of wheat flour alveograph character
| Characteristic | Additive (%) | |||||
| Contrast 1 | DGMS (0.25) | SSL (0.25) | CYH (0.001) | XY (0.01) | AA (0.0025) | |
| P L G W P/L | 125 45 14.8 202 2.78 | 110 60 16.0 210 1.83 | 115 65 16.5 215 1.77 | 108 66 16.4 216 1.64 | 114 68 16.8 220 1.68 | 130 42 14.4 206 3.10 |
DGMS: the glycerin monostearate of distillation, AA ascorbic acid, SSL: stearoyl lactate
CYH: cysteine hydrochloride, XY: zytase.
Embodiment 9
Table: 4 additives are to throwing the influence of cake quality
| Composition (g) | Contrast | Has additive | ||||
| Wheat flour DGMS SSL CYH XY AA salt solution refine peanut oil | 100 - - - - - 0.5 62 10 | 100 0.25 - - - - 0.5 62 10 | 100 - 0.25 - - - 0．5 62 10 | 100 - - 0.001 - - 0.5 62 10 | 100 - - - 0.01 - 0.5 62 10 | 100 - - - - 0.0025 0.5 62 10 |
DGMS: the glycerin monostearate of distillation, AA ascorbic acid, SSL: stearoyl lactate
CYH: cysteine hydrochloride, XY: zytase.
1. wheat flour, independent additive are mixed with salt and water, mixed 4 minutes, mixed 2 minutes in speed 2 in speed 1
2. left standstill dough/pasta 30 minutes
3. dough/pasta is divided into the piece of 75g
4. the dough/pasta of cutting apart is rubbed with the hands circle
5. the dough/pasta that will rub circle with the hands left standstill 10 minutes
6. will rub the dough/pasta of circle with the hands, under the help of 5.0ml refine peanut oil, spread out into film
7. film is folded into multilayer and curl
8. the dough/pasta with curl left standstill 10 minutes
9. the pressure surface sheet becomes that 5mm is thick, the disk of 15cm diameter
10. on 230 ℃ hot plate, baked 4 minutes, smear the oil of 2.5g, rotated in per 30 seconds in each side
11. evaluate its physics and organoleptic attribute to throwing cake
Throw cake by preparation and experimentize, so that find out different additive throwing the influence of cake quality.Carry out the evaluation of physical property to throwing cake, for example weight, diameter and thickness.By diameter value is calculated the spreading ratio of throwing cake divided by one-tenth-value thickness 1/10.Shear (2cm is wide, the long and 0.5cm height of 6cm) the definite shear force of throwing cake of the needed power of throwing cake by measuring, mensuration uses the Instron verifier to carry out under the following conditions: load unit 10kg, piston speed 100mm/min; Warner-Bratzler shears annex.Same throwing cake is carried out four times measure, and average.Throw the organoleptic analysis of cake sample, form based on scorecard is carried out, this finishes a plurality of metric attribute marking by trained six people appraisal group, and described metric attribute is color, spot character, shape, feel, quality, layering situation, oil, mouthfeel and taste and fragrance.In conjunction with the mark of all nine metric attributes, obtain total quality mark.
The throwing cake that the preparation contrast is thrown cake and had different additive, and through physics and subjective appreciation.When comparing with the contrast dough/pasta, the throwing cake dough/pasta with different additive demonstrates tangible improvement in the pressure surface sheet properties of dough/pasta.Throw the cake dough/pasta and be very soft, inviscid, level and smooth, be easy to extend to thin, the stable and extendible film that at utmost and not can tear.With the glycerin monostearate of distillation or the throwing cake of stearoyl lactate or cysteine hydrochloride or zytase preparation, bring up to 153-155mm according to different mixture diameters by 150mm, thickness is reduced to 4.6-4.7mm by 5mm, and spreading ratio (table 4) is brought up to 32.6-33.7 by 30.Shearing force is reduced to 1190-1230g by 1400g, and total quality mark is brought up to 82-86 by 72 of contrast throwing cake.Compare yet throw cake with the throwing cake that ascorbic acid prepares with contrast, diameter, spreading ratio, total quality branch have reduced, and the thickness and the shearing force of throwing cake have improved
The scorecard of table 5 pair throwing cake subjective appreciation
Name: date: _ _ _ _ _ _ _
Sample Score points
1 2 3 4 5
1. a) Crystal cream 10 of color (10)
B) brown white 6
C) dark brown 2
2. spot character (10) a) uniformly light brown 10
B) heterogeneous light brown 8
C) uniform dark brown 6
D) dark brown 4 heterogeneous
E) spot 2 that burns
3. shape (10) a) circular 10
B) non-circular 5
Feel (10) a) soft, submissive 10
B) slightly soft 8
C) crisp 6
D) hard 4
E) stone 2
Quality (15) a) softness slightly difficulty chew 15
B) soft and be difficult to chew 10
C) hard 5
6. layering situation (15) is clear layer 15 a)
B) level unintelligible slightly 10
C) level 5 that blurs fully
7. oil (10) a) best 10
B) medium 6
C) greasy or dried 2
8. mouthfeel (10) a) is easy to bite into pieces and does not have residue 10
B) be difficult to bite into pieces residue 6
C) sticking or half-mature or do 2
9. taste and fragrance (10) a) typical, pleasant 10
B) incoherent, light, flat 0
Total quality: excellent (100-90), very good (89-80), good (79-70), satisfied (69-60), neither better nor worse (59-50), poor (49-40), non-constant (39-30), unacceptable＜30.
Table 6 additive is to the influence of the throwing cake quality of wheat flour preparation
| Characteristic | Additive (%) | |||||
| Contrast | DGMS (0.25) | SSL (0.25) | CYH (0.001) | XY (0.015) | AA (0.025) | |
| Physical property weight (g) diameter; D (mm) thickness (mm) spreading ratio, the total quality (100) of D/T shearing force (g) sense organ color (10) spot number (10) shape (10) feel (10) quality (15) layering situation (15) oil (10) mouthfeel (10) taste and fragrance (10) | 68.9 150 5 30 1400 7 8 7 6 11 11 8 6 8 72 | 67.2 153 4.7 32.6 1190 9 9 8 8 13 13 8 8 8 82 | 67.8 155 4.6 33.7 1230 8 9 9 8 13.5 13.5 8 8 8 85 | 67.5 153 4.7 32.6 1220 8 9 8 8 13 13 8 8 8 82 | 67.5 155 4.6 33.7 1220 8 9 9 8 13 13 8 9 8 86 | 69.5 146 5.2 28 1460 7 8 6 5.5 10 10 8 5 8 68 |
DGMS: the glycerin monostearate of distillation, AA ascorbic acid, SSL: stearoyl lactate
CYH: cysteine hydrochloride, XY: zytase
Embodiment 10
The preparation of combination I
(g)
Wheat flour 100.000
The glycerin monostearate 0.25 of distillation
Stearoyl lactate 0.25
1. wheat flour is mixed with the glycerin monostearate and the stearoyl lactate of distillation
Embodiment 11
The preparation of combination II
(g)
Wheat flour 100.000
The glycerin monostearate 0.25 of distillation
Stearoyl lactate 0.25
Cysteine hydrochloride 0.001
1. wheat flour is mixed with glycerin monostearate, stearoyl lactate and the cysteine hydrochloride of distillation
Embodiment 12
The preparation of combination III
(g)
Wheat flour 100.000
The glycerin monostearate 0.25 of distillation
Stearoyl lactate 0.25
Cysteine hydrochloride 0.001
Zytase 0.01
1. wheat flour is mixed with glycerin monostearate, stearoyl lactate, cysteine hydrochloride and the zytase of distillation
Embodiment 13
The preparation of combination IV
(g)
Wheat flour 100.000
The glycerin monostearate 0.25 of distillation
Stearoyl lactate 0.25
Cysteine hydrochloride 0.001
Zytase 0.01
Ascorbic acid 0.0025
1. wheat flour is mixed with glycerin monostearate, stearoyl lactate, cysteine hydrochloride, zytase and the ascorbic acid of distillation
Embodiment 14
The preparation of combination V
(g)
Wheat flour 100.000
The glycerin monostearate 0.25 of distillation
Stearoyl lactate 0.25
Cysteine hydrochloride 0.001
Zytase 0.01
Ascorbic acid 0.0025
Bake powder 0.2
1. with glycerin monostearate, stearoyl lactate, cysteine hydrochloride, zytase, the ascorbic acid of wheat flour and distillation with bake powder and mix
Embodiment 15
Table: 7 additive combinations are to throwing the influence of cake quality
| Composition | Contrast | Combination | ||||
| I | II | III | IV | V | ||
| Wheat flour DGMS SSL CYH XY AA bakes the powder salt crystal and refines peanut oil | 100 - - - - - - 0.5 62 10 | 100 0.25 0.25 - - - - 0.5 62 10 | 100 0.25 0.25 0.001 0.5 62 10 | 100 0.25 0.25 0.001 0.01 0.5 62 10 | 100 0.25 0.25 0.001 0.01 0.0025 0.5 62 10 | 100 0.25 0.25 0.001 0.01 0.0025 0.2 0.5 62 10 |
DGMS: the glycerin monostearate of distillation, AA ascorbic acid, SSL: stearoyl lactate
CYH: cysteine hydrochloride, XY: zytase
1. will contrast, independent additive combination (I or II or III or IV or V) mixes with salt and water, mixes 4 minutes in speed 1, mixed 2 minutes in speed 2
2. left standstill dough/pasta 30 minutes
3. dough/pasta is divided into the piece of 75g
4. the dough/pasta of cutting apart is rubbed with the hands circle
5. the dough/pasta that will rub circle with the hands left standstill 10 minutes
6. will rub the dough/pasta of circle with the hands, under the help of 5.0ml refine peanut oil, spread out into film
7. film is folded into multilayer and curl
8. the dough/pasta with curl left standstill 10 minutes
9. the pressure surface sheet becomes that 5mm is thick, the disk of 15cm diameter
10. on 230 ℃ hot plate, baked 4 minutes, smear the oil of 2.5g, rotated in per 30 seconds in each side
11. evaluate its physics and organoleptic attribute to throwing cake
Throw cake by preparation and experimentize, so that find out the different additive combination throwing the influence of cake quality.Throwing cake with additive combination preparation listed in the table 8 is carried out physics and subjective appreciation.The result shows five kinds of various combination character of interpolation, and the diameter of throwing cake is brought up to 160-164mm from 150mm, and spreading ratio is brought up to 34.8-36.8 by 30, and thickness is reduced to 4.2-4.6mm by 5mm, and shearing force is reduced to 1250-1040g by 1400g.Organoleptic scores for color, spot character, shape, feel, quality, layering situation, mouthfeel, taste and total quality mark has all obtained increase, and total quality mark is brought up to 88-96 by 72.
Increasing the highest total quality mark is by the glycerin monostearate (0.25%) of combination V[by distillation, stearoyl lactate (0.25%), cysteine hydrochloride (0.001%), zytase (0.01%), ascorbic acid (0.0025%) and bake powder (0.2%) and form] bring, be increased to 96 from 72, what next reduce successively is the glycerin monostearate (0.25%) of combination IV[by distillation, stearoyl lactate (0.25%), cysteine hydrochloride (0.001%), zytase (0.01%) and ascorbic acid (0.0025%) are formed], combination III[is by the glycerin monostearate (0.25%) of distillation, stearoyl lactate (0.25%), cysteine hydrochloride (0.001%) and zytase (0.01%) are formed], combination II[is by the glycerin monostearate (0.25%) of distillation, and stearoyl lactate (0.25%) and cysteine hydrochloride (0.001%) are formed] and make up that I[is made up of glycerin monostearate (0.25%) that distills and stearoyl lactate (0.25%)].
Brief description of drawings
What accompanying drawing 1 showed is the throwing cake that the 1. throwing cakes and 2. that contrast have the dough/pasta conditioning agent
Above-mentioned studies show that by using combination V (accompanying drawing 1) can obtain for example throwing cake of outward appearance, feel, quality, layering situation and mouthfeel aspect quality-improving. This throwing cake has attracting surface characteristic, excellent pliability, thin and clearly layering, softness and the appropriate mouthfeel of chewing.
Table 8. additive combination is to throwing the impact of cake quality
| Characteristic | Contrast | Combination | ||||
| I | II | III | IV | V | ||
| Physical property weight (g) diameter, D (mm) thickness (mm) spreading ratio, D/T shearing force (g) sense organ color (10) spot number (10) | 68.9 150 5 30 1400 7 8 | 66.0 160 4.6 34.8 1250 9 9 | 65.4 162 4.4 36.8 1120 9 9 | 66 164 4.2 39 1040 9 9 | 65.4 162 4.4 36.8 1180 9.5 9 | 65.6 162 4.4 36.8 1200 9.5 9.5 |
| The total quality (100) of shape (10) feel (10) quality (15) layering situation (15) oil (10) mouthfeel (10) taste and fragrance (10) | 7 6 12 12 8 6 8 72 | 9 9 14 14 8 9 9 88 | 9 9.5 14 14 8 9.5 9 90 | 9 9.5 14.5 14.5 8 9.5 9 92 | 9 9 14.5 14.5 8 9.5 8 94 | 9 9.5 14.5 14.5 8 9.5 9 96 |
Combination I: DGMS (0.25%)+SSL (0.25%)
Combination II: combination I+ cysteine hydrochloride (10ppm)
Combination III: combination II+ zytase (0.01%)
Combination IV: combination III+ ascorbic acid (25ppm)
Combination V: combination IV+ bakes powder (0.2%).
Claims (9)
1, a kind ofly is used to prepare the dough/pasta conditioning agent of throwing cake, described conditioning agent is composed of the following components: the glycerin monostearate of 0.25-0.50 part distillation, 0.25-0.50 part stearoyl lactate, 0.0005-0.0015 part cysteine hydrochloride, 0.005-0.015 part zytase, 0.0010-0.0050 part ascorbic acid and 0.1-0.3 part bake powder.
2, a kind of method for preparing the described dough/pasta conditioning agent of claim 1, described method comprises the glycerin monostearate with the distillation of 0.25-0.50 part, 0.25-0.50 part stearoyl lactate, 0.0005-0.0015 part cysteine hydrochloride, 0.005-0.015 part zytase, 0.0010-0.0050 part ascorbic acid and 0.1-0.3 part bake the step that powder mixes, and obtain the dough/pasta conditioning agent thus.
3, a kind of multilayer is thrown the preparation method of cake, and described method may further comprise the steps:
A. the mixture of 100 portions of wheat flours and the described weight portion dough/pasta of claim 1 conditioning agent is mixed obtaining dough/pasta with 0.5 to 1.0 part salt and 60-64 part water,
B. under 30 ℃, 75%RH condition, this dough/pasta was placed 30 minutes to 6 hours,
C. the dough that leaves standstill is cut apart and rub with the hands the circle 5-25 minute,
D. by smearing 10-15 part oil, the dough/pasta of rubbing circle with the hands is spread out into film,
E. this film is folded into screw type multilayer,
F. left standstill this spiral dough 5-15 minute,
G. to this spiral dough/pasta pressure surface that leaves standstill, baked under 230 ℃ 3-5 minute, the while is coated with in both sides and oils.
4, method according to claim 3, wherein the total ash concentration that comprises of wheat flour is 0.45-0.5%, and the dry gluten concentration range is 10-12%, and protein content concentration is 10-12%.
5, method according to claim 3 was wherein mixed 2-6 minute.
6, method according to claim 3, wherein oil is refine peanut oil.
7, method according to claim 3, wherein the minimum activity of zytase demonstration is 875 * 2 units/gram.
8, method according to claim 3 is 4-6mm with dough/pasta pressure surface to the thickness that leaves standstill wherein.
9, a kind of throwing cake by the described method preparation of claim 3.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1246285A (en) * | 1999-08-10 | 2000-03-08 | 河南兴泰精细化工有限公司 | Improving agent of wheat flour used for steamed bread |
| US6098905A (en) * | 1998-08-11 | 2000-08-08 | Conagra, Inc. | Method for producing an atta flour |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6098905A (en) * | 1998-08-11 | 2000-08-08 | Conagra, Inc. | Method for producing an atta flour |
| CN1246285A (en) * | 1999-08-10 | 2000-03-08 | 河南兴泰精细化工有限公司 | Improving agent of wheat flour used for steamed bread |
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