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Composite enzyme modifier dedicated to flour for steamed bread

A powder compound enzyme modifier and compound enzyme preparation technology, which is applied in the field of flour improvement and processing, can solve the problems of limited variety of compound enzyme preparations and late research, and achieve the effect of uniform and delicate tissue structure, smooth skin and large volume

Inactive Publication Date: 2006-04-19
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Countries such as the United States and Canada are developing flour quality improvers suitable for the "Oriental Market"; however, my country's research in this area is relatively late, especially the variety of compound enzyme preparations applied to the flour industry is more limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Preparation of composite enzyme preparation

[0024] (1) The compounding ratio of the compound enzyme preparation is (in terms of weight ratio):

[0025] Fungal alpha amylase 1 part

[0026] Xylanase 9 parts

[0027] (2) Preparation of compound enzyme preparation

[0028] The fungal alpha amylase and xylanase are weighed separately according to the above-mentioned weight ratio, and mixed in a low-speed mixer.

Embodiment 2

[0029] Example 2 Compound enzyme modifier for steamed bread flour

[0030] The composition is calculated by the weight of flour:

[0031] Compound enzyme preparation 2×10 -3 %

[0032] Ascorbic acid 3×10 -4 %

[0033] Monoglyceride 0.2%

[0034] Soy flour 0.1977%

[0035] Preparation: Weigh the compound enzyme preparation, ascorbic acid, monoglyceride, and soybean powder according to the weight ratio, and mix them in a low-speed mixer.

[0036] How to use: Add 0.4% of the weight of the flour (a small sample experiment should be done before use); mix this product directly into the flour and mix well.

[0037] For the flour treated with the above-mentioned compound enzyme modifier for steamed bread special flour, the fermentation power and rise volume of the flour increased from 542ml and 29ml to 673ml and 41.5ml respectively.

Embodiment 3

[0038] Example 3 Compound enzyme modifier for steamed bread flour

[0039] Its composition is calculated by the weight of flour as:

[0040] Compound enzyme preparation 8×10 -3 %

[0041] Ascorbic acid 2×10 -4 %

[0042] Monoglyceride 0.1%

[0043] Soy flour 0.2918%

[0044] How to use: Add 0.4% of the weight of the flour (a small sample experiment should be done before use); mix this product directly into the flour and mix well.

[0045] For the flour treated with the above-mentioned compound enzyme modifier for steamed bun special flour, the fermentation power and rise volume of the flour were increased from 542ml and 29ml to 614.5ml and 38.5ml respectively.

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PUM

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Abstract

A powdered compound enzyme as the modifier dedicated for improving the quality of steamed bread is proportionally from fungal alpha-amylase, xylanase, ascorbic acid, monoglycoside and soybean powder.

Description

Technical field [0001] The invention relates to a special flour compound enzyme modifier for steamed bread, belonging to the technical field of flour improvement and its processing. Background technique [0002] At present, the proportion of domestic high-quality special-purpose wheat is small, and many varieties are mixed. It is difficult to produce high-quality flour that meets the requirements of special flours by using domestic wheat entirely. Solving the quality problems of domestic wheat and flour is a big problem that needs to be solved urgently in my country's economic construction. Even if all of our country’s wheat reaches high-quality specialization in the future, after the breeding, planting, purchase, storage, transportation, processing and sales of high-quality special-purpose wheat are integrated, based on the experience of food processing in developed countries such as the United States and Canada, it is still necessary to add quality Improver for quality improvem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/08A21D8/04
Inventor 贾英民李慧静田益玲
Owner HEBEI AGRICULTURAL UNIV.
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