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Flour improver or flour product improver

A flour improver and flour product technology, which is applied in bakery food, food preparation, dough processing and other directions, can solve problems such as insufficient bread texture, and achieve the improvement of wheat gluten quality, air retention and gluten network improvement. Effect

Active Publication Date: 2014-06-04
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the flour or flour product improver prepared by the prior art is still insufficient in increasing the volume of bread, improving the stiffness of bread and improving the fineness of bread texture, and it is still necessary to provide a method for increasing the volume of bread, improving the stiffness of bread and improving the fineness of bread texture. flour or flour improver

Method used

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  • Flour improver or flour product improver
  • Flour improver or flour product improver
  • Flour improver or flour product improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Nine raw materials of amylase, fungal xylanase, bacterial xylanase, glucose oxidase, lipase, azodicarbonamide, calcium stearoyl lactylate, sodium hypophosphite and corn starch that meet food grade requirements Carry out 80 mesh sieves respectively, take by weighing the amylase 10kg that sieves, fungal type xylanase 30kg, bacterial type xylanase 20kg, glucose oxidase 12kg, lipase 5kg, azodicarbonamide 40kg, stearin Calcium Acyl Lactate 600kg, Sodium Hypophosphite 20kg, Corn Starch 263kg. The 9 kinds of raw materials are fully mixed and stirred until the 9 kinds of raw materials are mixed evenly.

Embodiment 2

[0056] Nine raw materials of amylase, fungal xylanase, bacterial xylanase, glucose oxidase, lipase, azodicarbonamide, calcium stearoyl lactylate, sodium hypophosphite and corn starch that meet food grade requirements Carry out 80 mesh sieves respectively, take by weighing the amylase 10kg that sieves, fungal type xylanase 30kg, bacterial type xylanase 20kg, glucose oxidase 12kg, lipase 5kg, azodicarbonamide 40kg, stearin Calcium Acyl Lactate 600kg, Sodium Hypophosphite 2000kg, Corn Starch 283kg. The 9 kinds of raw materials are fully mixed and stirred until the 9 kinds of raw materials are mixed evenly.

Embodiment 3

[0058] Nine raw materials of amylase, fungal xylanase, bacterial xylanase, glucose oxidase, lipase, azodicarbonamide, calcium stearoyl lactylate, sodium hypophosphite and corn starch that meet food grade requirements Carry out 80 mesh sieves respectively, take by weighing the amylase 10kg that sieves, fungal type xylanase 30kg, bacterial type xylanase 20kg, glucose oxidase 12kg, lipase 5kg, azodicarbonamide 40kg, stearin Calcium Acyl Lactate 600kg, Sodium Hypophosphite 5000kg, Corn Starch 283kg. The 9 kinds of raw materials are fully mixed and stirred until the 9 kinds of raw materials are mixed evenly.

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Abstract

The invention discloses a flour improver or flour product improver, wherein the flour improver or flour product improver contains hypophosphite. The invention also discloses flour or flour products containing the flour improver or flour product improver provided by the invention. Compared with the flour improver or flour product improver containing no hypophosphite, the gluten matrix strength of dough using the improver provided by the invention is high, the gluten quality is improved obviously, the gas holdup property is good; in the later operation period, the dough turns to be dry and comfortable, elastic and resistant to last fermentation; produced bread is large in size and expands quickly in an oven, the stiffness is high, the texture is delicate, and both the taste and the softness are improved obviously.

Description

technical field [0001] The invention relates to the field of flour or flour products additives, in particular to the application of hypophosphite in flour or flour products. Background technique [0002] The quality of wheat gluten has a great influence on the quality of final flour products, and scientific researchers at home and abroad try to improve the quality of gluten through various methods. These methods include breeding, adjusting processing technology and adding suitable food additives. Adding suitable food additives is a relatively simple and efficient method, but it also introduces some safety problems. For example, potassium bromate, a gluten-strengthening agent commonly used in the past and recognized as having the best effect, has been proved to be carcinogenic to the human body, and its use has been banned by various countries one after another. In 2005, my country promulgated relevant laws and regulations to prohibit the addition of potassium bromate in fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/02A21D2/24A23L1/20A23L1/36A23L1/10A23L1/2165A23L1/214A23L1/03A21D13/00A21D13/08A21D13/02A21D13/04A23L1/105A23G3/00A23L7/10A23L7/104A23L11/00A23L19/10A23L19/15A23L25/00A23L29/00
Inventor 姚科孙英晏华
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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