CN108967471A - Flour composition, enzyme composition, baked product and its preparation method - Google Patents
Flour composition, enzyme composition, baked product and its preparation method Download PDFInfo
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- CN108967471A CN108967471A CN201710417684.9A CN201710417684A CN108967471A CN 108967471 A CN108967471 A CN 108967471A CN 201710417684 A CN201710417684 A CN 201710417684A CN 108967471 A CN108967471 A CN 108967471A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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Abstract
A kind of flour composition comprising the flour of 100 parts by weight, greater than 0 and less than the alpha amylase of 0.02 parts by weight, the cellulase greater than 0 and less than 0.04 parts by weight, and the hemicellulase greater than 0 and less than 0.02 parts by weight.When being fabricated to baked product with this flour composition, the quality of baked product can be effectively improved, and slows down the aging of baked product.
Description
[technical field]
The present invention relates to a kind of flours baked product more particularly to a kind of flour composition, baked product, ferment combinations
The preparation method of object and baked product.
[background technique]
The fundamental component of bread includes a large amount of starch, and during roasted heating, starch generates gelatinization reaction, also
Be that hydrogen bond between starch granules is interrupted, and starch granules water suction and swelling is soft.And when baked product is one section cooling
Between after, hydrogen bond is formed between starch granules once again and makes the tissue of baked product more and more close and is obviously hardened, this process claims
Do back solidifying reaction.In other words, bread show during storage surface be gradually hardened, moisture slowly scatter and disappear, interior tissue lose
It goes elasticity and fragrance is lost, that is, so-called aging occurs, although still edible, but its taste and flavor is bad.Especially
It is under refrigerated storage state, and returning solidifying reaction speed can accelerate, and the loss of moisture also becomes faster, so aging speed is also more bright
It is aobvious.
For quality states such as the appearances, structure and mouthfeel that improve bread, and the generation of delaying aging, in manufacturing process
So-called modifying agent can often be added in flour.There are commonly potassium bromate, propylene glycol alginate or phosphoric acid in known modifying agent
The chemical raw materials such as starch, although having the effect of that promoting dough handling energy or baked product quality, most chemistry changes
Good dose is hazardous to the human body.With the promotion of living standard, people more pay attention to the additive composition in food, in composition
If there is excessive chemical improvement agent to will cause bread not by the welcome of consumer.
[summary of the invention]
In view of the above problems, the present invention provides a kind of flour composition, baked product, enzyme composition and baked product system
Make method, obtained baked product has product composition more simple and that safety is natural whereby, and not containing may tool
The chemical improvement agent of toxic action.
In one embodiment, a kind of flour composition is provided comprising the flour of 100 parts by weight is greater than 0 and less than 0.02
The alpha amylase of parts by weight, the half fiber greater than 0 and less than the cellulase of 0.04 parts by weight and greater than 0 and less than 0.02 parts by weight
Tie up plain enzyme.
In one embodiment, it provides a kind of using baked product made of manufactured by above-mentioned flour composition.
In one embodiment, a kind of enzyme composition is provided comprising 0.5% alpha amylase, 1% cellulase, 0.5%
Hemicellulase and the 98% the first substrate material.
In one embodiment, a kind of enzyme composition is provided comprising 0.028% malto-amylase, 0.048% glucose
Oxidizing ferment and the 99.924% the second substrate material.
In one embodiment, a kind of baked product manufacturing method is provided comprising: the first enzyme composition, preparation are provided
Dough and bake this dough be baked product.Wherein, the first enzyme composition includes 0.5% alpha amylase, 1% cellulose
Enzyme, 0.5% hemicellulase and the 98% the first substrate material.Dough include the flour of 100 parts by weight, 0.1~3 parts by weight first
The water of enzyme composition and 55~68 parts by weight.
To sum up, the flour composition, enzyme composition, baked product and baked product system of any embodiment according to the present invention
Make method and be applied to production baked product, made baked product can be made more soft.In other words, any according to the present invention
Flour composition, enzyme composition, baked product and the baked product production method of embodiment can improve the quality of baked product,
The hardening or aging of baked product are especially avoided that under refrigeration.In some embodiments, in made baked product
Carry out substituted chemistry modifying agent with compound natural ferment, the ingredient of baked product can be made more simple, natural, safe, from
And the issuable toxic action of chemical improvement agent is avoided, and then improve the purchase intention of consumer.
[Detailed description of the invention]
Fig. 1 is the flow chart of the manufacturing method of the baked product of one embodiment of the invention；
Fig. 2 is the flow chart of the manufacturing method of the baked product of another embodiment of the present invention；
Fig. 3 is the flow chart of an embodiment of step S23 of the present invention；
Fig. 4 is the flow chart of another embodiment of step S23 of the present invention；And
Fig. 5 is the flow chart of the another embodiment of step S23 of the present invention.
[specific embodiment]
In some embodiments, a kind of flour composition includes: the flour of 100 parts by weight, is greater than 0 and less than 0.02 weight
The alpha amylase, the cellulase greater than 0 and less than 0.04 parts by weight of part, and the hemicellulose greater than 0 and less than 0.02 parts by weight
Enzyme.Whereby, improve with the quality of baked product made by this flour composition.
In some embodiments, the alpha amylase in flour composition is 0.001~0.015 parts by weight, cellulase is
0.002~0.03 parts by weight and hemicellulase are 0.001~0.015 parts by weight.Wherein, the alpha amylase of flour composition can
For 0.015 parts by weight, cellulase can be 0.03 parts by weight and hemicellulase can be 0.015 parts by weight.Alternatively, flour combines
The alpha amylase of object can be 0.0075 parts by weight, cellulase can be 0.015 parts by weight and hemicellulase can be 0.0075 weight
Part.Alternatively, the alpha amylase of flour composition can be able to be 0.003 parts by weight and hemicellulose for 0.0105 parts by weight, cellulase
Enzyme can be 0.0015 parts by weight.Alternatively, the alpha amylase of flour composition can be able to be 0.002 for 0.001 parts by weight, cellulase
Parts by weight and hemicellulase can be 0.001 parts by weight.
In some embodiments, flour composition includes: above-mentioned alpha amylase, cellulase, hemicellulase, and big
In 0 and the Portugal less than the malto-amylase of 0.00014 parts by weight (Maltamylase) and greater than 0 and less than 0.00024 parts by weight
Grape carbohydrate oxidase.Wherein, the malto-amylase in flour composition can be able to be for 0.000028 parts by weight and glucose oxidase
0.000048 parts by weight.Alternatively, the malto-amylase in flour composition can be 0.00014 parts by weight and glucose oxidase can
For 0.00024 parts by weight.
In some embodiments, cellulase and the mixed activity > 1700XylH/g of hemicellulase.
In some embodiments, baked product is made using above-mentioned flour composition, wherein baked product is through deepfreeze
The 4th day hardness is lower than 250g afterwards.In some embodiments, baked product, baked product is made using above-mentioned flour composition
The 4th day hardness is lower than 150g after deepfreeze.The hardness of baked product be judge baked product whether the pointer of aging,
The softness that baked product is represented when hardness is lower than 250g can receive for consumer, when hardness is more than 250g or more, baking
The mouthfeel of roasting product is really up to the mark and fragrance is lost, and is not suitable for peddling.
Baking product made by the flour composition of any embodiment need not add isolated bromic acid according to the present invention
Potassium, isolated propylene glycol alginate or isolated starch phosphate.It is isolated to refer to the substance chemically synthesized, or refer to by changing
It learns drug-treated and changes the substance of its property.
In some embodiments, the combination of the first ferment is mixed to using alpha amylase, cellulase and hemicellulase
Object.Wherein, the first enzyme composition includes 0.5% alpha amylase, 1% cellulase, 0.5% hemicellulase and 98% the first
Substrate material.In some embodiments, the flour composition of required component ratio is mixed into using flour and the first enzyme composition.
Whereby, the speed that chemical reaction can be accelerated when the first enzyme composition is added in dough, so that the composition ratio of dough exists
Variation is generated in short time, so as to improve DOUGH PROPERTIES, and then improves the quality of baked product, after improving baked product storage
Hardened condition, that is, promote the softness of baked product.
In some embodiments, the second enzyme composition is mixed to using malto-amylase and glucose oxidase.
Wherein, the second enzyme composition includes 0.028% malto-amylase, 0.048% glucose oxidase and the 99.924% the second bases
Bottom material.In some embodiments, required component ratio is mixed into using flour, the first enzyme composition and the second enzyme composition
Flour composition.Whereby, the speed that chemical reaction can be accelerated when the second enzyme composition is added in dough, so that dough
Composition ratio generate variation in a short time, so as to improve DOUGH PROPERTIES, and then improve the quality of baked product, delay to bake
Aging phenomenon after product refrigeration.
In some embodiments, the first substrate material and the second substrate material can be Strong flour, Plain flour, low muscle face
One of powder, starch, Icing Sugar, salt, sunflower oil, water and protein powder are a variety of.With above-mentioned first substrate material or the second substrate
Material appropriately dilutes ferment, to can be more convenient and accurately measure the usage amount of enzyme composition when making dough.Whereby,
The additive amount of enzyme composition can be more easily measured, so that the dosage of ferment is avoided excessively to generate undesirable reaction instead,
Such as dough excessive fermentation and dilation bad situation when collapsing, toasting.
Fig. 1 is the flow chart of the baked product manufacturing method of an embodiment.With reference to Fig. 1, in some embodiments, bakes and produce
The manufacturing method of product includes the following steps.Firstly, providing the first enzyme composition (step S21).Wherein, this first ferment combines
Object includes 0.5% alpha amylase, 1% cellulase, 0.5% hemicellulase and the 98% the first substrate material.
Then, dough (step S23) is prepared with resulting first enzyme composition of step S21, flour and water.Wherein, this
Dough includes the water of the flour of 100 parts by weight, the first enzyme composition of 0.1~3 parts by weight and 55~68 parts by weight.Step
The parts by weight of water used in S23 can and suitable adjustment different according to the baked product to be made, or replacement, mix it
Its liquid, such as: egg liquid, milk, liquid cream etc..Step S23 can be different according to the baked product to be made, and further include
Have and dough is stirred, is fermented, is refrigerated, is cured, kneading, is beaten, segmentation of weighing, integer, is packed in the programs such as fillings.
Then, above-mentioned dough is baked becomes baked product (step S25).Step S25 can be roasting using oven, steam
Above-mentioned dough is placed under high temperature and toasts a period of time, so that dough maturation is by the equipment such as case, food steamer, electric cooker, micro-wave oven
Baked product.
Fig. 2 is the flow chart of the manufacturing method of the baked product of another embodiment.With reference to Fig. 2, in some embodiments,
Second enzyme composition (step S22) can be more provided before step S23.Wherein, the second enzyme composition includes 0.028% malt
Amylase, 0.048% glucose oxidase and the 99.924% the second substrate material.
At this point, being then with resulting first enzyme composition of step S21 and step in an embodiment of step S23
Resulting second enzyme composition of S22, flour and water prepare dough (step S23).Wherein, this dough includes 100 parts by weight
Flour, the first enzyme composition of 0.1~3 parts by weight, the second enzyme composition of 0.1~0.5 parts by weight and 55~68 weight
The water of part.
Although this execution sequence is not this hair in executing step 22 again here, showing in schema and first carrying out step 21
Bright limitation, for example, step 22 can also be first carried out and execute step 21 again, or be performed simultaneously step 21 and step 22.
Fig. 3 is the flow chart of an embodiment of step S23.With reference to Fig. 3, first by the first enzyme composition and the second ferment group
It closes object and is pre-mixed into ferment premixing object (step S231), forming face then is mixed in ferment premixing object, flour and water again
Group (step S233).
Fig. 4 is the flow chart of another embodiment of step S23.Fig. 5 is the process of the another embodiment of step S23 of the present invention
Figure.It is different according to made baked product type, other raw materials can be also added in dough.It will in step S234 with reference to Fig. 4
First enzyme composition, flour, other raw materials and water are mixed to form dough (step S234).Alternatively, with reference to Fig. 5, first by first
Enzyme composition and the second enzyme composition are pre-mixed into ferment premixing object (step S231), then again by ferment premixing object,
Flour, other raw materials and water are mixed to form dough (step S235).
In some embodiments, other raw materials can be cream, margarine, fresh milk, milk powder, sugar, salt, fruit and vegetable juice, fruit
At least one of dry, cornstarch.
In some embodiments, baked product can for toast, bread, hamburger, meal packet, sandwich, French pilot bread,
Chinese style steamed bun, croissant (fat content is more) etc..
The hardness test of the baked product of different formulations and different preservation states is carried out below according to the embodiment of the present invention.?
This influences test result to simplify experimental variable to avoid excessive additional other raw materials, the baked product of this experiment is with most
For simple toast.Here, the formula of toast includes 100 parts by weight of flour, 55~68 parts by weight of moisture content, 0.6~3 weight of yeast
Measure part, sugared 3~6 parts by weight, edible roasting 1.2~1.8 parts by weight of 2~8 parts by weight of butter and salt.
Here, the food texture measurement that Hardness testing procedures use Stable Micro Systerms Ltd to be produced, model
TA.XTexpress.Firstly, sample (toast) is cut into fixed thickness (such as: two centimeters), by sample it is fixed after with
Spherical probe pushes, and measures generated maximum resistance.Wherein, spherical probe with fixed speed and fixed range (such as: 1
Centimetre) in the case of, sample is pushed and is measured.The expression of hardness is calculated with unit g.
Firstly, the ingredient of following list one is than the first enzyme composition of configuration.Wherein, the combination of the first ferment includes 0.5% α
Amylase, 1% cellulase, 0.5% hemicellulase and the 98% the first substrate material, wherein using Strong flour and protein powder
For the first substrate material.
Table one
| Ingredient | Ratio % |
| Alpha amylase | 0.5 |
| Cellulase | 1.0 |
| Hemicellulase | 0.5 |
| Strong flour | 86.0 |
| Protein powder | 12.0 |
Wherein, alpha amylase is used to the amylose of flour cutting into short-chain amylose (also known as amylopectin) and low molecule
Carbohydrate.Short-chain amylose just starts to be gelatinized in higher temperatures, and gelatinization degree is relatively low, so do not allow to be also easy to produce aging.In other words,
Amylose, which is cut to short-chain amylose, by alpha amylase can make the tissue of baked product fine and smooth, and volume increases, and improves mouth
Sense.And cellulase therein and hemicellulase, it can be by the cellulose of flour and hemicellulose degradation at carbohydrate.Some
In embodiment, hemicellulase can be zytase or poly-pentose enzyme.
Here, alpha amylase is produced using DSM Food specialties B.V. company, model BAKEZYME P
500BG.Cellulase and hemicellulase are produced using Co., Ltd. of the HiguchiKou chamber of commerce of Japan (AB Enzymes GmbH), model
393 preparation of VERON, product appearance are fine particulate, enzyme activity > 1700XylH/g.
Then, 5 kinds of toasts are made (individually below in the component ratio of flour and the first enzyme composition listed by following table two
Referred to as the 1st baked product to the 5th baked product).
Table two
In other words, in the 1st baked product, the flour relative to every 100 parts by weight is added with 0.0005 weight of alpha amylase
Part, 0.0005 parts by weight of 0.0001 parts by weight of cellulase and hemicellulase.In the 2nd baked product, relative to every 100 weight
The flour for measuring part is added with 0.001 weight of 0.001 parts by weight of alpha amylase, 0.002 parts by weight of cellulase and hemicellulase
Part.In the 3rd baked product, the flour relative to every 100 parts by weight is added with 0.0105 parts by weight of alpha amylase, cellulase
0.0015 parts by weight of 0.003 parts by weight and hemicellulase.In the 4th baked product, the flour relative to every 100 parts by weight adds
Added with 0.0075 parts by weight of 0.0075 parts by weight of alpha amylase, 0.015 parts by weight of cellulase and hemicellulase.It is baked the 5th
In product, the flour relative to every 100 parts by weight is added with 0.015 parts by weight of alpha amylase, 0.03 parts by weight of cellulase and half
0.015 parts by weight of cellulase.
According to the 1st baked product to the 5th baked product made by mentioned component ratio respectively in different times point (D1,
D2 and D3) make hardness test.Storage at normal temperature is more than 1 day (24 hours) after the completion of D1 refers to baking.D2 refers to that rear chamber is completed in baking
Merging refrigeration is stored 1 day again after temperature storage 1 day, in other words, at least 48 hours after the completion of having baked.D3 refer to baking after the completion of it is normal
Merging refrigeration stores 2 days again after temperature storage 1 day, in other words, at least 72 hours after the completion of having baked, that is, bake complete it is laggard
Enter the 4th day.Above-mentioned preservation state and sampling time point simulate ordinary consumer for the preserving type of baked product.Namely
Room temperature is first placed in 1 day after purchase and then the state of merging refrigerator cold-storage.List that test result is as follows three:
Table three
1st baked product to the 5th baked product is sampled at above-mentioned time point (D1, D2 and D3) respectively, and is carried out
The Hardness testing procedures stated measure the hardness of each sample.Firstly, the 1st to the 5th baked product is cut into 2 centimeters of thickness respectively
Sample, sample out of the ordinary is with sealing storage after packed.And envelope product are dismantled in time point D1, D2 and D3, carry out hardness survey
Examination.Here, hardware testing is placed in sample at 1 centimeter of spherical probe, spherical probe is depressed with fixed speed, and surveys
Maximum resistance caused by measuring, the hardness values of acquirement table three as above.Above-mentioned resistance is used to indicate the hardness of sample, unit with
G is calculated.Measured obtained hardness values are bigger to represent that hardness is higher, that is, the ageing state of baked product is more serious.Its
In, after personnel foretaste after tested, when hardness is more than that 250g or more obviously has found that sample is obviously partially dry, mouthfeel is really up to the mark, and fragrant
Air-flow loses.
In view of the test data of above-mentioned table three, baked according to the 1st baked product made by above-mentioned table binary ratio to the 5th
Product store 24 hours in the state of hardness can be made to be maintained at less than 120g (data of three D1 of reference table), and by store to
Data (data of three D2 of reference table) in the state of few 48 hours as it can be seen that when the additive amount of the first enzyme composition increases,
Better, hardness is lower for the cumulative then pliability of additive amount.In other words, flour composition in embodiment includes 100 parts by weight
Flour, greater than 0 and less than the alpha amylase of 0.02 parts by weight, greater than 0 and less than the cellulase of 0.04 parts by weight and be greater than 0 and
Less than the hemicellulase of 0.02 parts by weight.It can be reached with baked product made by this flour composition and promote baked product matter
Amount.
In view of the test data of above-mentioned table three, baked according to the 2nd baked product made by above-mentioned table binary ratio to the 5th
Product can make hardness be maintained at less than 250g in the state of entering the 4th day (storage was more than 72 hours) after the completion of baking.It changes
Yan Zhi, the flour composition in embodiment include the flour of 100 parts by weight, 0.001~0.015 parts by weight alpha amylase,
The hemicellulase of the cellulase of 0.002~0.03 parts by weight and 0.001~0.015 parts by weight.With this flour composition institute
Manufactured baked product, which can reach, slows down aging, that is, extends baked product quality.
In view of the test data of above-mentioned table three, baked according to the 4th baked product made by above-mentioned table binary ratio and the 5th
Product enters the 4th day (storage was more than 72 hours) after the completion of baking and remains to that hardness is made to maintain 150g or less.In other words, real
Apply the flour composition in example include the flour of 100 parts by weight, the alpha amylase of 0.0075~0.015 parts by weight, 0.015~
The hemicellulase of the cellulase of 0.03 parts by weight and 0.0075~0.015 parts by weight.Made by this flour composition
Baked product, which can reach, slows down aging, that is, extends baked product quality.
In addition, the ingredient of following list four is than the second enzyme composition of configuration.Wherein, the second enzyme composition includes
0.028% malto-amylase, 0.048% glucose oxidase and the 99.924% the second substrate material, wherein using Strong flour, egg
White matter powder, salt and water are mixed to form the second substrate material.
Table four
Wherein, malto-amylase acts on the Starch Fraction in flour, so that starch is decomposed into the small dextrin of molecular weight, in turn
Prevent the generated aging that reacts to each other between starch and protein.Glucose oxidase can be by Portugal under conditions of there are oxygen
Grape sugar is converted into gluconic acid, while generating hydrogen peroxide.So since hydrogen peroxide can enhance the intensity of gluten, so
Glucose oxidase is able to promote the elasticity of dough, increases dough resistance to extension, improves the resistance to stirring capacity of dough, grasps to machinery
Impact when making has better endurance.Furthermore oxygen is consumed in glucose oxidase and glucose mechanism, can be reduced
The proliferation of aerobic microbiological can also slow down the rate of baked product oxidation.
Here, malto-amylase is produced by Novozymes Company (Novamyl), enzyme activity 10000MANU/g, appearance is in
Filbert fine particulate (50-212 microns of partial size), extracts from hay bacillus (Bacillus subtilis).Glucose oxidase
It is produced by DSM Food specialties B.V. company, model BAKEZYME GO 1500BG, enzyme activity >
1475SUR/g。
Also, the component ratio system of flour listed by following list five, the first enzyme composition and the second enzyme composition
At 3 kinds of toasts (being referred to as the 6th baked product to the 8th baked product individually below).
Table five
In other words, in the 6th baked product, the flour relative to every 100 parts by weight is added with 0.0105 weight of alpha amylase
Part, 0.003 parts by weight of cellulase, 0.0015 parts by weight of hemicellulase, 0.000028 parts by weight of malto-amylase and grape
0.000048 parts by weight of carbohydrate oxidase.In the 7th baked product, the flour relative to every 100 parts by weight is added with alpha amylase
0.0105 parts by weight, 0.003 parts by weight of cellulase, 0.0015 parts by weight of hemicellulase, 0.00014 weight of malto-amylase
Part and 0.00024 parts by weight of glucose oxidase.In the 8th baked product, the flour relative to every 100 parts by weight is added with α
0.002 parts by weight of amylase, 0.0004 parts by weight of cellulase, 0.002 parts by weight of hemicellulase, malto-amylase
0.00024 parts by weight of 0.00014 parts by weight and glucose oxidase.
According on the basis of the 6th group to the 8th group of above-mentioned experiment numbers of weight ratio, the water of proper proportion is added, kneads
After dough, then toast the baked product as toast form.
According to the 6th baked product to the 8th baked product made by mentioned component ratio respectively in different times point (D1,
D2 and D3) sample and measure according to above-mentioned Hardness testing procedures the hardness of each sample.D1 refers to storage at normal temperature after the completion of baking
More than 1 day (24 hours).D2 refer to baking after the completion of after room temperature storage 1 day merging refrigeration store again 1 day, in other words, baked
At least 48 hours after the completion.D3 refer to baking after the completion of after storage at normal temperature 1 day merging refrigeration store again 2 days, in other words, baked
At least 72 hours after the completion, that is, enter the 4th day after the completion of baking.List that test result is as follows six:
Table six
In view of the test data of above-mentioned table six, baked according to the 6th baked product made by above-mentioned five component ratio of table to the 8th
Product can make hardness be maintained at less than 250g (data of six D3 of reference table) in the state of storing at least 72 hours.In other words,
Flour composition in embodiment include the flour of 100 parts by weight, greater than 0 and less than the alpha amylase of 0.02 parts by weight, be greater than
0 and less than the cellulase of 0.04 parts by weight, greater than 0 and less than the hemicellulase of 0.02 parts by weight, greater than 0 and be less than
The malto-amylase of 0.00014 parts by weight and glucose oxidase greater than 0 and less than 0.00024 parts by weight.With this flour group
Baked product made by conjunction object, which can reach, slows down aging, that is, the effect of extension baked product quality.
Different from other food additives, the using effect and action condition that each enzyme has oneself different are (namely
Its specificity and specificity), and the proper mass that different sides powder also has its different, therefore by several enzymes or by one kind of (several) enzyme
Compound addition uses in flour with other food additives, might have and more preferably imitates than a certain enzyme generation is used alone
Fruit, that is, so-called synergistic function.
In view of the test data of above-mentioned table three and table six, with the 4th baked product, the 5th baked product and the 7th baked product,
For 8th baked product.Wherein, the 4th baked product added with 1.5 parts by weight of the first ferment mixture is in the hard of time point D3
Degree is 148.4g, and the 5th baked product added with 3 parts by weight of the first ferment mixture is 126.5g in the hardness of time point D3,
And the 7th baked product added with 0.5 parts by weight of 0.3 parts by weight of the first ferment mixture and the second ferment mixture is at time point
The hardness of D3 be 190.04g, the added with 0.5 parts by weight of 0.4 parts by weight of the first ferment mixture and the second ferment mixture the 8th
Baked product is 152.39g in the hardness of time point D3.By above-mentioned data as it can be seen that the baked product of the 4th, 5,7 and 8 is completed in baking
Until the 4th day (in other words, storage was more than 72 hours) of storage can make hardness maintain 200g or less.It is found that when mixed
When closing using the first enzyme composition and the second enzyme composition, the dosage of ferment can be effectively reduced, remains to tie up hardness
It holds below the mark, to reduce addition cost.In other words, when being used in mixed way the first enzyme composition and the second enzyme composition
When, when total usage amount of the first enzyme composition and the second enzyme composition is lower than 1 parts by weight, with the first ferment group of exclusive use
The test result that conjunction object additive amount reaches 1.5~3 parts by weight is compared, and is had and is significantly slowed down aging, extends baked product quality
Performance.
In conclusion chemically being eaten in the baked product of any embodiment that in addition addition is not known according to the present invention
Product additive can also reach excellent baked product quality in the case where only using above-mentioned enzyme composition.It can be to avoid change
The doubt that whether can generate harm of the property the learned food additives for human body, so promoted consumer to the confidence of baked product and
Buying rate.Make the amylose of dough fermentation procedure decomposition starch via enzyme composition, generates water-soluble long-chain and short
The substances such as chain dextrin, water-soluble short-chain hemicellulose, aforementioned water-soluble substances are roasted middle into starch gelatinization structure in dough, this is mixed
It closes structure and baked product inhibition aging is provided, the baked product that can extend quality is provided.
Although technology contents of the invention are disclosed above with preferred embodiment, so it is not intended to limit the present invention,
Any those of ordinary skill of this field do not depart from spirit of the invention make it is a little change and retouch, should all be covered by
In the range of invention, therefore protection scope of the present invention is when being subject to the range that appended claims are defined.
Claims (27)
1. a kind of flour composition, comprising: the flour of 100 parts by weight, greater than 0 and less than the alpha amylase of 0.02 parts by weight, be greater than
0 and less than the cellulase of 0.04 parts by weight, and the hemicellulase greater than 0 and less than 0.02 parts by weight.
2. flour composition as described in claim 1, which is characterized in that wherein the alpha amylase is 0.001~0.015 weight
Part, the cellulase are 0.002~0.03 parts by weight, and the hemicellulase is 0.001~0.015 parts by weight.
3. flour composition as claimed in claim 2, which is characterized in that wherein the alpha amylase is 0.015 parts by weight, the fibre
Tieing up plain enzyme is 0.03 parts by weight, and the hemicellulase is 0.015 parts by weight.
4. flour composition as claimed in claim 2, which is characterized in that wherein the alpha amylase is 0.0075 parts by weight, the fibre
Tieing up plain enzyme is 0.015 parts by weight, and the hemicellulase is 0.0075 parts by weight.
5. flour composition as claimed in claim 2, which is characterized in that wherein the alpha amylase is 0.0105 parts by weight, the fibre
Tieing up plain enzyme is 0.003 parts by weight, and the hemicellulase is 0.0015 parts by weight.
6. flour composition as claimed in claim 2, which is characterized in that wherein the alpha amylase is 0.001 parts by weight, the fibre
Tieing up plain enzyme is 0.002 parts by weight, and the hemicellulase is 0.001 parts by weight.
7. flour composition as claimed in claim 2, which is characterized in that the flour composition further include: greater than 0 and be less than
The malto-amylase of 0.00014 parts by weight and glucose oxidase greater than 0 and less than 0.00024 parts by weight.
8. flour composition as claimed in claim 7, which is characterized in that wherein the malto-amylase is 0.000028 parts by weight
And the glucose oxidase is 0.000048 parts by weight.
9. flour composition as claimed in claim 7, which is characterized in that wherein the malto-amylase is 0.00014 parts by weight
And the glucose oxidase is 0.00024 parts by weight.
10. flour composition as claimed in any one of claims 1-9 wherein, which is characterized in that the wherein cellulase and institute
State the mixed activity > 1700XylH/g of hemicellulase.
11. baked product made of manufactured by a kind of flour composition using as described in any one of claims 1 to 10.
12. baked product as claimed in claim 11, which is characterized in that be wherein free of isolated potassium bromate, isolated seaweed
Acid propylene glycol or isolated starch phosphate.
13. baked product as claimed in claim 11, which is characterized in that wherein the baked product is the 4th after deepfreeze
It hardness is lower than 250g.
14. baked product as claimed in claim 13, which is characterized in that wherein the baked product is the 4th after deepfreeze
It hardness is lower than 150g.
15. a kind of enzyme composition, including 0.5% alpha amylase, 1% cellulase, 0.5% hemicellulase and 98% the first
Substrate material.
16. enzyme composition as claimed in claim 15, which is characterized in that wherein the first substrate material be Strong flour,
At least one of Plain flour, Self- raising flour, starch, Icing Sugar, salt, sunflower oil, water and protein powder.
17. enzyme composition as claimed in claim 15, which is characterized in that the wherein cellulase and the hemicellulose
The mixed activity > 1700XylH/g of enzyme.
18. a kind of enzyme composition, including 0.028% malto-amylase, 0.048% glucose oxidase and 99.924% the second
Substrate material.
19. enzyme composition as claimed in claim 18, which is characterized in that wherein the second substrate material be Strong flour,
At least one of Plain flour, Self- raising flour, starch, Icing Sugar, salt, sunflower oil, water and protein powder.
20. a kind of manufacturing method of baked product, comprising:
The first enzyme composition is provided, wherein first enzyme composition includes 0.5% alpha amylase, 1% cellulase, 0.5%
Hemicellulase and the 98% the first substrate material；
Dough is prepared, wherein the dough includes first enzyme composition and 55 of the flour of 100 parts by weight, 0.1~3 parts by weight
The water of~68 parts by weight；And
Baking the dough is baked product.
21. the manufacturing method of baked product as claimed in claim 20, which is characterized in that wherein the first substrate material is height
At least one of gluten flour, Plain flour, Self- raising flour, starch, Icing Sugar, salt, sunflower oil, water and protein powder.
22. the manufacturing method of baked product as claimed in claim 20, which is characterized in that the method also includes:
The second enzyme composition is provided, wherein second enzyme composition includes 0.028% malto-amylase, 0.048% grape
Carbohydrate oxidase and the 99.924% the second substrate material, wherein the dough further includes second ferment combination of 0.1~0.5 parts by weight
Object.
23. baked product manufacturing method as claimed in claim 22, which is characterized in that wherein the second substrate material is high muscle
At least one of flour, Plain flour, Self- raising flour, starch, Icing Sugar, salt, sunflower oil, water and protein powder.
24. the manufacturing method of the baked product as described in claim 22 or 23, which is characterized in that wherein prepare the dough step
It suddenly include: that first enzyme composition and second enzyme composition are first pre-mixed into ferment premixing object, it will be described
Ferment premixing object, the flour and water are mixed to form the dough.
25. the manufacturing method of the baked product as described in any one of claim 20 to 24, which is characterized in that the method is also
Including adding other raw materials, wherein other raw materials are cream, margarine, roasting butter, fresh milk, yeast, milk powder, sugar, salt, vegetable
At least one of fruit juice, dried fruit, cornstarch, water.
26. the manufacturing method of baked product as claimed in claim 20, which is characterized in that wherein the baked product is through low temperature
The 4th day hardness is lower than 250g after refrigeration.
27. baked product manufacturing method as claimed in claim 20, which is characterized in that wherein the baked product is through low temperature cold
The 4th day hardness is lower than 150g behind hiding.
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| CN201710417684.9A CN108967471A (en) | 2017-06-05 | 2017-06-05 | Flour composition, enzyme composition, baked product and its preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052182A (en) * | 2021-09-29 | 2022-02-18 | 菏泽中禾健元生物科技有限公司 | Preparation process of high-quality delicious-flavor extruded and puffed food |
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| CN104351289A (en) * | 2014-11-10 | 2015-02-18 | 赵炎 | Frozen fermentation-blank dough |
| CN105580860A (en) * | 2016-03-22 | 2016-05-18 | 徐伟 | High-wheat-bran dietary fiber bread flour |
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| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN103027088A (en) * | 2013-01-10 | 2013-04-10 | 华东师范大学 | Bread improver containing soluble soybean polysaccharide and preparation method and application thereof |
| CN104351289A (en) * | 2014-11-10 | 2015-02-18 | 赵炎 | Frozen fermentation-blank dough |
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| CN114052182B (en) * | 2021-09-29 | 2024-04-16 | 菏泽中禾健元生物科技有限公司 | Preparation process of high-quality delicious-flavor extruded puffed food |
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Application publication date: 20181211 |