WO2008074196A1 - Farine de boulanger raffinée - Google Patents

Farine de boulanger raffinée Download PDF

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Publication number
WO2008074196A1
WO2008074196A1 PCT/CN2006/003652 CN2006003652W WO2008074196A1 WO 2008074196 A1 WO2008074196 A1 WO 2008074196A1 CN 2006003652 W CN2006003652 W CN 2006003652W WO 2008074196 A1 WO2008074196 A1 WO 2008074196A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
refined
wheat
bread
bread flour
Prior art date
Application number
PCT/CN2006/003652
Other languages
English (en)
Chinese (zh)
Inventor
Zhigang Ma
Weigang Zhong
Cuicui Wei
Wenxiao Liu
Original Assignee
Qingdao White Oriental Cherry Industrial Co., Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qingdao White Oriental Cherry Industrial Co., Ltd filed Critical Qingdao White Oriental Cherry Industrial Co., Ltd
Publication of WO2008074196A1 publication Critical patent/WO2008074196A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

  • the present invention relates to the technical field of treating flour by adding organic substances, and in particular to a flour for special bread making.
  • the difference between special flour and traditional plain flour is that the quality of the special flour must be adapted to the needs of special food production.
  • bread flour must be high-gluten flour with high gluten content and good quality.
  • the quality and quantity of gluten is essential for the preparation and fermentation of dough in bread production.
  • the raw grain used in the production of bread flour is basically imported, such as the commonly used Canadian red hard wheat, some American wheat and Australian white wheat. Compared with foreign high-quality wheat, China's wheat raw grain, whether it is strong gluten wheat or weak gluten wheat, still has a large difference in quality, and there are many varieties, large differences in quality, plus factors such as climate, soil and field management.
  • Potassium bromate is used as a flour treatment agent in dough to make gluten tissue work. It acts as a slow oxidant during dough fermentation, proofing and baking. It can significantly improve the rheological properties of the dough and improve the stability of the dough. The size of the loaf, which is minimally added, is considered to be one of the best dough conditioners.
  • the results of nearly 20 years of research indicate that potassium bromate is a carcinogen, although it is used in small amounts, it remains in the final product.
  • the World Health Organization has announced the use of potassium bromate as a flour treatment agent.
  • the present invention uses all domestic high-quality wheat, and the additive is adopted.
  • Vitamin (:, glucose oxidase, ct-amylase, pentosanase, hemicellulase, ADA completely replace potassium bromate, emulsifier using sodium stearyl lactate, a refined bread flour, the product is completely suitable
  • the bread is made, the finished product does not shrink and collapse; the adjustment of the additive makes the flour have good bulging and standing after the dough is put into the furnace, and meets the needs of the consumer.
  • the product of the invention is completely free of potassium bromate.
  • a refined bread flour comprising raw material flour, an additive and an emulsifier, wherein the raw material flour is domestic wheat flour, and the additive is free of potassium bromate.
  • the weight ratio of the raw material flour of the present invention is: Jinan 17 55%-65%, Jinan 20 35%-45%.
  • the additive is made up of a vitamin (, glucose oxidase, alpha-amylase, pentosanase, hemicellulose enzyme, azoformamide complex).
  • the preferred ratio of the additive is: '
  • the emulsifier is sodium stearyl lactate, and the preferred ratio is 3000 mg/kg.
  • Jinan 17 is used to adjust the water absorption rate of the flour
  • south 20 is used to adjust the stabilization time of the flour, so that the product is suitable for bread, and the finished product does not shrink and collapse.
  • Table 1 shows the comparison between the raw flour used in the present invention and the commonly used foreign wheat flour: Table 1 Comparison table of raw flour of the present invention and commonly used foreign wheat flour
  • the flour in Table 1 is made under the same temperature and humidity conditions, in which Jinan 17 and Jinan 20 use high-quality wheat produced by Pingdu City, Qingdao.
  • Another advantage of the present invention is that the biological complex enzyme agent is used entirely in place of potassium bromate.
  • the ADA in the additive acts as a fast-reacting oxidant, increasing the volume of the bread.
  • ADA and VC are added separately, so that the two do not directly react, and each can play its role.
  • the wheat producing area of Jinan 17 is the Pingdu area of Qingdao.
  • the main technical indicators are as follows: Table 2 Main technical indicators of Jinan 17
  • the wheat producing area of Jinan 20 is the Duanbo area of Qingdao, and its main technical indicators are as follows: Jinan 20 main technical indicators
  • the preparation method of the present invention is basically the same as the prior art, except that vitamin C and azoformamide are separately added to each other to avoid the reaction between each other.
  • the bread flour of the present invention can satisfactorily satisfy the requirements of the bread flour, and the finished product is excellent in the swelling after the furnace and the stand-up degree of the finished product.
  • Example 4 Powdering Jinan 17 650Kg, Jinan 20 350Kg, Vitamin C 60g, glucose oxidase 60g, ⁇ -amylase 100g, pentosanase 75g, hemicellulase 50g, azocarboxamide 23g, stearyl Calcium lactate sodium 3000g. The rest are the same as in the first embodiment.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Une farine de boulanger raffinée comprend de la farine comme matière première, des additifs et des émulsifiants. Ladite farine est caractérisée par le fait qu'elle est de la farine de blé faite en Chine et que le bromate de potassium est exclu des additifs. Lesdits additifs consistent en vitamine C, glucose oxydase, α-amylase, enzyme pentosan, hémicellulase et azoformamide.
PCT/CN2006/003652 2006-12-19 2006-12-29 Farine de boulanger raffinée WO2008074196A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200610102295.9 2006-12-19
CNA2006101022959A CN101204168A (zh) 2006-12-19 2006-12-19 一种精制面包粉

Publications (1)

Publication Number Publication Date
WO2008074196A1 true WO2008074196A1 (fr) 2008-06-26

Family

ID=39535975

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2006/003652 WO2008074196A1 (fr) 2006-12-19 2006-12-29 Farine de boulanger raffinée

Country Status (2)

Country Link
CN (1) CN101204168A (fr)
WO (1) WO2008074196A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111067015A (zh) * 2020-01-08 2020-04-28 中国农业大学 一种面粉增筋剂及其制备方法

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101897401A (zh) * 2010-06-28 2010-12-01 河南金龙面业有限公司 一种高档面包粉的制备工艺
CN102057971B (zh) * 2010-11-26 2012-05-02 河南工业大学 一种复合乳化剂及其在发酵冷冻面团蒸制食品中的应用
CN103181405B (zh) * 2011-12-27 2014-12-31 安琪酵母股份有限公司 含酵母的无糖或低糖面包改良剂及其制备方法
CN103430980B (zh) * 2013-06-30 2014-09-03 安徽省凤宝粮油食品（集团）有限公司 一种面包专用粉的天然添加剂的制备方法
CN107646937B (zh) * 2017-09-20 2021-04-09 青岛嘉和兴制粉有限公司 一种面包粉及其制备方法
CN107788055A (zh) * 2017-12-15 2018-03-13 济南民天面粉有限责任公司 一种面包专用粉及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1475124A (zh) * 2002-08-13 2004-02-18 深圳市海川实业股份有限公司 一种面粉改良剂及其制备方法
CN1611116A (zh) * 2003-10-27 2005-05-04 深圳市海川实业股份有限公司 一种面粉增白强筋剂
CN1663399A (zh) * 2005-03-07 2005-09-07 西北农林科技大学 一种优质面包粉的加工方法
CN1736244A (zh) * 2005-07-19 2006-02-22 美晨集团股份有限公司 一种食品添加剂
CN1759689A (zh) * 2005-05-12 2006-04-19 河北农业大学 超柔软面包专用粉复合酶改性剂

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1475124A (zh) * 2002-08-13 2004-02-18 深圳市海川实业股份有限公司 一种面粉改良剂及其制备方法
CN1611116A (zh) * 2003-10-27 2005-05-04 深圳市海川实业股份有限公司 一种面粉增白强筋剂
CN1663399A (zh) * 2005-03-07 2005-09-07 西北农林科技大学 一种优质面包粉的加工方法
CN1759689A (zh) * 2005-05-12 2006-04-19 河北农业大学 超柔软面包专用粉复合酶改性剂
CN1736244A (zh) * 2005-07-19 2006-02-22 美晨集团股份有限公司 一种食品添加剂

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LI Q.: "Some Thoughts on the Readjustment of Product Mix in Flour Mills at Present", CEREAL & FEED INDUSTRY, no. 7, July 2002 (2002-07-01), pages 3 - 4 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111067015A (zh) * 2020-01-08 2020-04-28 中国农业大学 一种面粉增筋剂及其制备方法

Also Published As

Publication number Publication date
CN101204168A (zh) 2008-06-25

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