Anti-aging pre-baked bread and preparation method thereof

An anti-aging and pre-baking technology, used in pre-baking dough processing, dough preparation, baking, etc., can solve the problems of aging slag structure, water resistance, specific volume and other problems, and reduce the migration and loss of water. , the effect of increasing water holding and water retention capacity, and increasing specific volume

Inactive Publication Date: 2018-10-23
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problems in the prior art that the water holding capacity of prebaked bread decreases, the specific volume decreases, aging slag and rough structure

Method used

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  • Anti-aging pre-baked bread and preparation method thereof
  • Anti-aging pre-baked bread and preparation method thereof
  • Anti-aging pre-baked bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This example prepares an anti-aging prebaked bread, based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.75wt%, sodium chloride : 1.5wt%, yeast: 0.7wt%, hydroxypropyl methylcellulose: 1wt%, glutamine transaminase: 0.05wt%, money fish skin antifreeze polypeptide powder: 3wt%, and the balance is water.

[0043] The night seed is obtained by fermenting 500g of water+500g of high-gluten flour+2g of commercially available low-sugar yeast.

[0044] Among them, the preparation method of the antifreeze polypeptide powder of money fish skin includes: crushing and homogenizing the collected money fish skin to get the suspension, and enzymolyzing the protein with alkaline protease with a pH of 9, and then centrifuging at 10000r / min , followed by 20, 10 and 5kDa ultrafiltration membrane ultrafiltration, retaining the fish skin antifreeze polypeptide with a molecular weight of 10-20kDa,...

Embodiment 2

[0048] Different from Example 1 in that:

[0049] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 50wt%, night seed: 15.5wt%, sodium chloride: 1.6wt%, yeast: 0.8wt%, hydroxyl Propyl methyl cellulose: 1wt%, transglutaminase: 0.1wt%, money fish skin antifreeze polypeptide powder: 1wt%, and the balance is water. The final fermentation of the dough is assisted by ultrasonic at 440W, and the pre-baked bread obtained is S-2.

Embodiment 3

[0051] Different from Example 1 in that:

[0052] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.5wt%, sodium chloride: 1.9wt%, yeast: 1wt%, hydroxypropyl Methylcellulose: 0.5wt%, transglutaminase: 0.1wt%, money fish skin antifreeze polypeptide powder: 3wt%, and the balance is water. The final proofing of the dough is ultrasonically assisted at 460W, and the pre-baked bread obtained is S-3.

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Abstract

The invention discloses anti-aging pre-baked bread and a preparation method thereof. The preparation method comprises the following steps: (1) carrying out constant-temperature activation on transglutaminase and yeast; (2) uniformly mixing middle-gluten flour, the hydroxypropyl methyl cellulose and spotted scat fish skin anti-freezing polypeptide powder; (3) mixing a liquid culture, water with a mixture obtained in the step (2), and conducting whipping; (4) adding sodium chloride, a transglutaminase aqueous solution and a yeast aqueous solution, and conducting whipping to obtain dough; (5) conducting first standing, air exhaust, loosing and second standing, and segmenting, dicing or molding the dough into a specified shape; (6) conducting curing; (7) conducting baking to obtain the bread;and (8) carrying out quick freezing on the bread baked in the step (7), and carrying out freezing storage. On the one hand, the method reduces mechanical damage that ice crystals do to the pre-baked bread, and enhances the anti-aging capacity of the bread; and on the other hand, the method enhances the self-network structure stability of gluten, and improves the intensity of the gluten.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to an anti-aging prebaked bread and a preparation method thereof. Background technique [0002] The noodle industry usually uses chemically synthesized gluten-strengthening agents such as ADA to improve the network structure of gluten protein, but excessive consumption of ADA will cause certain harm to the human body. Studies have shown that long-term exposure to ADA in occupational groups can cause respiratory symptoms, dermatitis and asthma. ADA is used as an additive in flour products, and its metabolites in the human body have two toxic substances, semicarbazide and ethyl carbamate. Among them, semicarbazide may have mutagenicity and carcinogenicity to the human body, and ethyl carbamate has It may have a carcinogenic effect on the human body. For the people in northern my country who have been eating pasta for a long time, eating too much pasta containing ADA may ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/18A21D8/04A21D2/26A23J3/34A23J3/04A23J1/04
CPCA21D2/181A21D2/261A21D8/042A21D8/047A21D13/06A23J1/04A23J3/04A23J3/341A23V2002/00A23V2250/55A23V2300/38
Inventor 王学东张兴灵胡先勤宋劲松吕庆云周建军陈挚
Owner WUHAN POLYTECHNIC UNIVERSITY
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