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Method for improving quality of dough for processing flour-made food

A food processing and dough-using technology, which is applied in the field of food science, can solve problems such as increasing production costs and food safety hazards, and achieve the effects of improving quality, reducing production costs, and increasing specific volume

Inactive Publication Date: 2016-08-24
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for improving the quality of dough for flour-based food processing. The method for improving the quality of dough for flour-based food processing should solve the problems of preparing flour-based products in the prior art. For food, it is necessary to add flour improvers, gluten enhancers, enzyme preparations, etc. to improve the quality of the dough, but these additives not only increase the production cost, but also bring technical problems of food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Production of dough for bread. Take 100g of low-gluten flour with a protein content of 9%, add 40g of alkaline electrolyzed water with a pH value of 12 (usually, 27g of tap water is enough), and knead the dough. You can also add your favorite ingredients when kneading, such as salt, sugar or eggs. After kneading, the dough for bread is obtained. Proofing and baking are carried out according to common processes and methods to obtain bread products.

[0022] According to the research data, replacing part of the tap water with pH 12 alkaline water and producing bread dough with low-gluten flour can increase the hardness of the dough by 40% and increase the extensibility by 12% compared with low-gluten flour and tap water. Its hardness and ductility are close to the dough obtained by kneading high-gluten flour and tap water.

[0023] The specific volume of the produced bread products can reach 6.12 ml / g, which is 1.4% higher than that of bread products produced with high...

Embodiment 2

[0025] Production of dough for bread. Take 100g of all-purpose flour with a protein content of 11%, add 25g of alkaline electrolyzed water with a pH value of 10 and 10g of tap water (usually, 30g of tap water is enough), and knead the dough. You can also add your favorite ingredients when kneading, such as salt, sugar or eggs. After kneading, the dough for bread is obtained. Proofing and baking are carried out according to common processes and methods to obtain bread products.

[0026] According to the research data, if alkaline water with pH 10 is used to replace part of the tap water, and all-purpose flour is used to produce bread dough, the hardness of the dough can be increased by 34%, and the ductility can be increased by 11%, compared with the use of all-purpose flour and tap water. And the extensibility is slightly higher than the dough obtained by kneading high-gluten flour and tap water.

[0027] The specific volume of the bread products produced can reach 6.36ml / g...

Embodiment 3

[0029] Production of dough for bread. Take 100g of high-gluten flour with a protein content of 13%, add 15g of alkaline electrolyzed water with a pH value of 8 and 30g of tap water (usually, 35g of tap water is enough), and knead the dough. You can also add your favorite ingredients when kneading, such as salt, sugar or eggs. After kneading, the dough for bread is obtained. Proofing and baking are carried out according to common processes and methods to obtain bread products.

[0030] The research data shows that by replacing part of the tap water with pH8 alkaline water and producing bread dough with high-gluten flour, the hardness of bread dough can be increased by nearly 10%, and the extensibility can be increased by 5%, and its hardness and extensibility are higher than those of high-gluten Flour and tap water knead to get the dough.

[0031] The specific volume of the produced bread products can reach 6.46 ml / g, which is 7.1% higher than that of bread products produced...

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Abstract

The invention provides a method for improving the quality of dough for processing flour-made food. The method is characterized in that alkaline electrolyzed water is used to completely or partially replace dough kneading water during dough kneading; when the proportion of the alkaline electrolyzed water to common dough kneading water is X:(10-X), X ranges from 1 to 10, and water adding amount is increased by 5X%. The method has the advantages that the safety and health problems caused by traditional process using flour improver to increase the quality of raw materials and the dough are solved; the strength and ductility of the dough kneaded by low-gluten flour and plain flour can be evidently increased by the alkaline electrolyzed water to a level close to high-gluten flour, and the quality of the flour-made food such as bread, noodles and steamed buns is improved; the hydroxide ions of the alkaline electrolyzed water can be reduced in subsequent production, residual hydroxide ions in the food are avoided, and the method is safe and low in cost.

Description

technical field [0001] The invention belongs to the field of food science and relates to a method for processing flour-based food, in particular to a method for improving the quality of dough for processing flour-based food. Background technique [0002] Wheat food based on bread, noodles, steamed buns and steamed buns is an important part of my country's food industry, and it is also a staple food related to the daily life of the people. Of the nearly 200 million tons of wheat produced in my country each year, most of them are used to process flour-based foods such as bread, noodles, steamed buns and steamed buns. [0003] In bread production, only high-gluten flour can achieve the strong gluten and good extensibility required by bread dough. Although noodles, steamed buns and steamed buns do not have as high a requirement for flour gluten as bread, properly increasing dough gluten will also help to improve the quality of noodles, steamed buns and steamed buns. In particu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00
CPCA21D10/007
Inventor 林钦李再贵
Owner SHANGHAI INST OF TECH
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