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Steamed bread slice making flour modifier and use thereof

A technology of flour improver and steamed buns, which is applied in the direction of pre-baked dough processing, etc., and can solve problems not involved in the production of steamed buns

Inactive Publication Date: 2012-09-05
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the production of special flour, quality improvers are widely used because they can effectively improve the intrinsic quality of flour. However, at present, there is almost no research on flour improvers used in the production of steamed buns in China. The vast majority of flour improvers are not specially suitable for the production of steamed buns. For example, the flour improvers disclosed in Chinese patent documents CN1498542A, CN1530018A and CN1759691A are not related to the production of steamed buns.

Method used

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  • Steamed bread slice making flour modifier and use thereof
  • Steamed bread slice making flour modifier and use thereof
  • Steamed bread slice making flour modifier and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Flour improver for steamed buns, the formula is as follows:

[0071] Amylase 0.1 parts by weight,

[0072] Lipase 0.1 parts by weight,

[0073] 0.3 parts by weight of xylanase,

[0074] Calcium peroxide 0.5 parts by weight,

[0075] Vitamin C 1 part by weight,

[0076] 4 parts by weight of monoglyceride,

[0077] 4 parts by weight of calcium sodium stearoyl lactylate,

[0078] Light calcium carbonate 0.5 parts by weight,

[0079] 4 parts by weight of sodium hexametaphosphate,

[0080] 8 parts by weight of sodium tripolyphosphate,

[0081] Sodium pyrophosphate 8 parts by weight, and

[0082] 20 parts by weight of cornstarch.

[0083] Weigh each raw material component according to the ratio of each raw material in the above formula, and then add each raw material component into a mixing mixer and mix evenly. After the mixing is completed, take out the raw material mixture, weigh it, and pack it separately to obtain the modifier finished product.

Embodiment 2

[0085] Flour improver for steamed buns, the formula is as follows:

[0086] 0.2 parts by weight of amylase,

[0087] 0.2 parts by weight of lipase,

[0088] 0.5 parts by weight of xylanase,

[0089] Calcium peroxide 0.8 parts by weight,

[0090] Vitamin C 1.5 parts by weight,

[0091] Monoglyceride 6 parts by weight,

[0092] 6 parts by weight of calcium sodium stearoyl lactylate,

[0093] 1 part by weight of light calcium carbonate,

[0094] Sodium hexametaphosphate 6 parts by weight,

[0095] 12 parts by weight of sodium tripolyphosphate,

[0096] Sodium pyrophosphate 12 parts by weight, and

[0097] 40 parts by weight of cornstarch.

[0098] Weigh each raw material component according to the ratio of each raw material in the above formula, and then add each raw material component into a mixing mixer and mix evenly. After the mixing is completed, take out the raw material mixture, weigh it, and pack it separately to obtain the modifier finished product.

Embodiment 3

[0100] Flour improver for steamed buns, the formula is as follows:

[0101] 0.3 parts by weight of amylase,

[0102] 0.4 parts by weight of lipase,

[0103] 0.8 parts by weight of xylanase,

[0104] Calcium peroxide 1 part by weight,

[0105] Vitamin C 2 parts by weight,

[0106] 8 parts by weight of monoglyceride,

[0107] 8 parts by weight of calcium sodium stearoyl lactylate,

[0108] Light calcium carbonate 2 parts by weight,

[0109] Sodium hexametaphosphate 7 parts by weight,

[0110] 14 parts by weight of sodium tripolyphosphate,

[0111] Sodium pyrophosphate 14 parts by weight, and

[0112] 45 parts by weight of cornstarch.

[0113] Weigh each raw material component according to the ratio of each raw material in the above formula, and then add each raw material component into a mixing mixer and mix evenly. After the mixing is completed, take out the raw material mixture, weigh it, and pack it separately to obtain the modifier finished product.

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Abstract

The invention relates to a flour modifier and use thereof, in particular to a steamed bread slice making flour modifier and use thereof. The flour modifier comprises an enzyme preparation, an oxidant, an emulsifier, a swelling agent, a phosphate and starch, can be used for making wheaten food product such as steamed bread and steamed bread slices, improve the structure of steamed bread slices, make the hole in the steamed bread slices more uniform, provide the steamed bread slices with good appearance and improve the crisp degree and yield of the steamed bread slices.

Description

technical field [0001] The invention relates to a flour improver and its application, more specifically, to a flour improver for steamed bun slices and its application. Background technique [0002] Steamed buns, also known as steamed buns (fragrant buns), are made of flour, yeast, and water as the main raw materials, supplemented with milk powder, salt, sugar, palm oil, eggs and other raw materials, and are fermented, steamed, baked (fried) It is a popular snack food that is rich in nutrition, crispy in taste, attractive in color, unique in flavor, and beneficial to all ages. There are various varieties of steamed buns, rich nutrition, attractive color, aroma and taste, crisp and delicious, convenient and affordable, and cater to the consumption fashion of modern people. Therefore, its market prospect is very broad. [0003] The production process of steamed buns is a combination of steamed bread production process and biscuit production process. It not only retains the c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/02A21D8/04
Inventor 俞学锋李知洪余明华姚鹃冷建新杨清华
Owner ANGELYEAST CO LTD
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