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Bread improver, whole wheat bread and preparation method thereof

A bread improver and technology for whole wheat bread, applied in the directions of dough preparation, baking method, pre-baking dough treatment, etc., can solve the problems of unsatisfactory texture and sensory quality of whole wheat bread, etc.

Pending Publication Date: 2021-09-14
多麦(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current bread improvers on the market are still not ideal for improving the texture and sensory quality of whole wheat bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0074] The bread improver is prepared by the following method:

[0075] At a speed of 10r / min, 0.4kg of maltose amylase, 0.8kg of hemicellulase, 0.44kg of lecithin, 0.1kg of diacetyl tartrate mono-diglyceride, 3kg of propylene glycol alginate, 10kg of Calcium alginate, 1.01kg of gum arabic and 7kg of L-ascorbic acid were evenly mixed and stirred for 20 minutes to obtain a bread improver.

preparation example 2

[0077] The bread improver is prepared by the following method:

[0078] Under the rotating speed of 12.5r / min, the maltose amylase of 0.7kg, the hemicellulase of 0.5kg, the lecithin of 0.46kg, the diacetyltartrate mono-diglyceride of 0.075kg, the propylene glycol alginate of 5.5kg, 7.5kg of calcium alginate, 1.51kg of gum arabic and 4.5kg of L-ascorbic acid were mixed evenly, and stirred for 25 minutes to obtain a bread improver.

preparation example 3

[0080] The bread improver is prepared by the following method:

[0081] Under the rotating speed of 15r / min, 1kg of maltose amylase, 0.2kg of hemicellulase, 0.48kg of lecithin, 0.05kg of diacetyl tartrate mono-diglyceride, 8kg of propylene glycol alginate, 5kg of seaweed Calcium phosphate, 2.01kg of gum arabic and 2kg of L-ascorbic acid were evenly mixed, and stirred for 30 minutes to obtain a bread improver.

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PUM

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Abstract

The invention relates to the field of bread processing, and particularly discloses a bread improver, whole wheat bread and a preparation method thereof. The bread improver comprises the following components in parts by weight: 0.4-1.0 part of maltogenic amylase, 0.2-0.8 part of hemicellulase, 0.44-0.48 part of lecithin, 0.05-0.1 part of diacetyl tartaric acid ester of mono (di) glycerides, 3-8 parts of propylene glycol alginate, 5-10 parts of calcium alginate, 1.01-2.01 parts of Arabic gum and 2-7 parts of L-ascorbic acid. The bread improver disclosed by the invention can be used for making the whole wheat bread, and has the effects of increasing the gas production rate and the gas holding capacity of dough, increasing the specific volume of the whole wheat bread, promoting the softness of the whole wheat bread, delaying the ageing of the whole wheat bread, delaying the fresh keeping period, and improving the mouth feel and the quality of the whole wheat bread.

Description

technical field [0001] The application relates to the field of bread processing, more specifically, it relates to a bread improver, whole wheat bread and a preparation method thereof. Background technique [0002] Whole-grain bread is bread made from whole-wheat flour that has not had its outer bran and germ removed. Because whole wheat bread is rich in dietary fiber, vitamins and minerals, etc., it can maintain a sense of satiety for a long time, help maintain the stability of blood sugar concentration in the human body, and can promote gastrointestinal motility, which is conducive to normal excretion. Skin diseases such as fatigue, back pain, loss of appetite, beriberi, and pellagra have certain preventive effects, so they are often favored by consumers. However, because whole wheat bread preserves bran and contains more dietary fiber, its gluten protein content will be relatively insufficient, which will lead to poor gas retention of whole wheat dough, poor swelling, sma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D8/04A21D15/00A21D13/02A21D8/06
CPCA21D10/002A21D8/042A21D15/00A21D13/02A21D8/047A21D8/06
Inventor 邱艺超陈俊辉
Owner 多麦(福建)食品有限公司
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