CN110200036A - A kind of bread improver and preparation method thereof - Google Patents
A kind of bread improver and preparation method thereof Download PDFInfo
- Publication number
- CN110200036A CN110200036A CN201910499502.6A CN201910499502A CN110200036A CN 110200036 A CN110200036 A CN 110200036A CN 201910499502 A CN201910499502 A CN 201910499502A CN 110200036 A CN110200036 A CN 110200036A
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- bread
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- bread improver
- improver
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Classifications
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of bread improvers and preparation method thereof, belong to bread preparation technical field.Above-mentioned bread improver is composed of the following components: vitamin C 2-6 parts by weight；Glucose oxidase 0.1-1 parts by weight；Lipoxidase 0.1-1 parts by weight；Catalase 0.1-1 parts by weight；Sodium Polyacrylate 2-12 parts by weight；Xanthan gum 4-10 parts by weight；Sucrose ester 10-20 parts by weight；Glucono-δ-lactone 5-8 parts by weight；Cornstarch 50-60 parts by weight.Bread improver prepared by the present invention can greatly improve bread flour water absorption rate, delay bread staling, extend bread shelf life.
Description
Technical field
The present invention relates to bread preparation technical fields, are especially to provide a kind of bread improver and preparation method thereof.
Background technique
Bread is a kind of popular instant food.It is continuously improved with the improvement of people ' s living standards with diet structure,
People increasingly favor bread.Bread best in quality should have edible safety, soft palatable, full of nutrition, easy digestion, take
The features such as with facilitating.The bread produced, the quality index of final dough have to comply with following requirement: the water suction of flour
Rate 60% or so, Dough stability time 10~12min, softness number be less than the resistance to extension of 50Bu, dough 600~
The ratio of 700Bu, resistance to extension and extensibility can be worth 3~5, dough in 120~180cm2.And existing bread flour is general
The only indexs such as gluten content, stable time, softness number meet the requirements.The shortcomings that its dough is: dough water absorption rate is poor, elastic
By force, hardness is big, easy fracture, dough fermentation when expansion resistance is big, fermentation time is long；The bread of its output is then small in size, tissue is tight
It is close, gas porosity is poor, epidermis easy fracture.It is improved therefore, it is necessary to add bread improver.
Bread improver is usually to be eaten by the Compositional type that emulsifier, oxidant, enzyme preparation, inorganic salts and filler etc. form
Product additive.Common emulsifier has ionic emulsifying agent SSL, CSL, glycerin monostearate, soybean lecithin, stearoyl lactylates
Calcium (sodium), diacetyltartaric acid monoglyceride, sorbitol ester etc..Common oxidant has Potassiumiodate, Vc, calper calcium peroxide, azo
Formamide, ammonium persulfate, chlorine dioxide, phosphate etc..Enzyme preparation for bread then has maltogenic alpha-amylase enzyme, fungi α-shallow lake
Powder enzyme, glucose oxidase, fungal xylanases, lipase, fungal lipase, hemicellulase etc..
But even if adding bread improver in the prior art, bread also will appear " aging " phenomenon in storage,
It wherein due to bread flour self reason, causes amount of water in bread making process limited, it is serious to result in " aging " phenomenon；But
Moisture content is excessively high in bread is easy to cause bread mildew rotten.
Summary of the invention
The purpose of the present invention is in order to overcome the deficiencies of the prior art, providing a kind of bread improver and preparation method thereof, this
The bread improver of invention preparation can greatly improve bread flour water absorption rate, delay bread staling, extend bread shelf life.
In order to solve the above technical problems, present invention offer technical solution is as follows:
On the one hand, the present invention provides a kind of bread improver, composed of the following components:
Preferably, the bread improver is composed of the following components:
Preferably, the bread improver is composed of the following components:
Further, the vitamin C, glucose oxidase, lipoxidase, catalase weight ratio be 8:1:
1:1.The Sodium Polyacrylate, xanthan gum weight ratio be 1:1.
Gluconic acid can be converted glucose under the conditions of glucose oxidase oxygen is existing, while generating peroxidating
Hydrogen；Pigment in the oxidable flour of lipoxidase one side is allowed to fade, and increases bread interior tissue gloss and whiteness, another
Aspect, lipoxidase can be catalyzed polybasic unsaturated fatty acid Oxygenation, and oxidation generates the hydrogen peroxide with conjugated double bond
Object.
Hydrogen peroxide is a kind of strong oxidizer, can be oxidized to sulfydryl (- SH) in gluten molecule disulfide bond (- S-S-), is increased
Add gluten biceps.Hydrogen peroxide generates free radicals under the action of catalase in dough, promote water soluble pentosan in Ah
The effect of Wei's peroxotungstic acid cross-linked gel, to form larger reticular structure, enhancing gluten network elasticity, generation is stronger, has more
The dough of elasticity increases loaf volume, to improve baking quality.
Vitamin C and glucose oxidase are safely and effectively dough oxidants, they can promote disulfide bond between protein
Formation, strengthen gluten network structure, it can improve bread dough kneading the stage working efficiency.
It is acted synergistically in the present invention by vitamin C, glucose oxidase, lipoxidase, catalase, one
Aspect enhances gluten network elasticity, increases loaf volume；On the other hand, antibiotic property with higher extends the guarantor of bread
The matter phase.
Meanwhile Sodium Polyacrylate and xanthan gum is used in combination in the present invention, it on the one hand can enhance the egg in raw flour
White matter bonding force, formula starch ion be combined with each other, and dispersion infiltrates into the network-like structure of protein, the face of the ground densification of formation
Group, surface is smooth and has elasticity, starch can be effectively prevent to ooze out；On the other hand, there is preferable water suction and water retention property, it can
Moisture, which is held in dough, prevents drying, and bread staling can be effectively suppressed.
On the other hand, the present invention provides a kind of preparation method of above-mentioned bread improver, comprising:
Step 1: Sodium Polyacrylate, xanthan gum, sucrose ester, glucono-δ-lactone being uniformly mixed, mixed liquor is formed；
Step 2: vitamin C, glucose oxidase, lipoxidase and mistake being added into the mixed liquor formed in step 1
Hydrogen oxide enzyme is uniformly mixed；
Step 3: to cornstarch is added in step 2, being uniformly mixed to get bread improver.
In the present invention, first by sucrose ester, glucono-δ-lactone and Sodium Polyacrylate, xanthan with emulsification
Glue is uniformly mixed, and vitamin C and glucose oxidase, lipoxidase, catalase is then added thereto again, make this
Four kinds of substances uniformly disperse, and form stable system, then add cornstarch, can form stable modifying agent glue
Body prevents starch from oozing out.
In another aspect, the present invention also provides a kind of bread flour, including above-mentioned bread improver.
Preferably, it is 1000-2000ppm that the bread improver, which accounts for the mass percentage of bread flour,.
Compared with prior art, the invention has the following advantages:
The present invention passes through vitamin C, glucose oxidase, lipoxidase, catalase synergistic effect, a side
Face enhances gluten network elasticity, increases loaf volume；On the other hand, antibiotic property with higher extends guaranteeing the quality for bread
Phase；
Using Sodium Polyacrylate and xanthan gum, with above-mentioned four kinds of substance collective effects, once the protein in strong flour was bonded
Power；Meanwhile excellent water suction and water retention property, bread staling can be effectively prevent；
Specific preparation process obtains relatively stable uniform bread improver colloidal dispersion；
There is preferable pliability using the bread arrived prepared by bread flour of the invention, institutional framework is more uniform thin
Greasy, packet color is relatively white, while can greatly improve bread flour water absorption rate, delays bread staling, extends bread shelf life.
Specific embodiment
To keep the technical problem to be solved in the present invention, technical solution and advantage clearer, specific embodiment will be used below
It is described in detail, but the present invention is limited to absolutely not these examples.The following is only the preferred embodiment of the present invention, is only used to
Explain the present invention, it cannot be construed as a limitation to the scope of the present invention.It should be pointed out that all of the invention
Any modifications, equivalent replacements, and improvements etc. done within spirit and principle, should all be included in the protection scope of the present invention.
Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Except specified otherwise, component used in the present invention is commercial product.
The present invention provides a kind of bread improver and preparation method thereof, and specific embodiment is as follows.
Embodiment 1
A kind of bread improver, composed of the following components:
A kind of preparation method of above-mentioned bread improver, comprising:
Step 1: Sodium Polyacrylate, xanthan gum, sucrose ester, glucono-δ-lactone being uniformly mixed, mixed liquor is formed；
Step 2: vitamin C, glucose oxidase, lipoxidase and mistake being added into the mixed liquor formed in step 1
Hydrogen oxide enzyme is uniformly mixed；
Step 3: to cornstarch is added in step 2, being uniformly mixed to get bread improver.
Embodiment 2
A kind of bread improver, composed of the following components:
Embodiment 3
A kind of bread improver, composed of the following components:
Embodiment 4
A kind of bread improver, composed of the following components:
Embodiment 5
A kind of bread improver, composed of the following components:
To further illustrate that the beneficial effect of bread improver prepared by the present invention is only with embodiment 5 because length is limited
Example constructs following comparative example.
Comparative example 1
Vitamin C is omitted, remaining is same as Example 5.
Comparative example 2
Lipoxidase is omitted, remaining is same as Example 5.
Comparative example 3
Lipoxidase is substituted for the lipase of equivalent, remaining is same as Example 5
Comparative example 4
Xanthan gum is omitted, remaining is same as Example 5.
Comparative example 5
Xanthan gum is substituted for the Sodium Polyacrylate of equivalent, remaining is same as Example 5.
Comparative example 6
Sodium Polyacrylate is omitted, remaining is same as Example 5.
Comparative example 7
Sodium Polyacrylate is substituted for the xanthan gum of equivalent, remaining is same as Example 5.
Bread improver prepared by above-described embodiment 1-5 and comparative example 1-7, is added in bread flour, according to existing skill
Art prepares wheat bread, and wherein modifying agent additive amount is the 1500ppm of breadcrumb quailty, not add modifying agent as blank
Group is compareed using commercially available bread improver as control group.
The bread of preparation is placed at room temperature for 4h, is then placed in packaging bag, Room-temperature seal stores 4 days, then in middle part
The bread that position cuts out 15mm thickness is tested, each sample parallel testing 3 times.Bread staling data are shown in Table 1.
Table 1
| Serial number | Hardness/g | Elasticity | Chewiness g |
| Blank group | 4617.6 | 0.61 | 1425.3 |
| Control group | 3986.2 | 0.65 | 1319.6 |
| Embodiment 1 | 3765.2 | 0.72 | 1305.7 |
| Embodiment 2 | 3754.8 | 0.71 | 1294.3 |
| Embodiment 3 | 3412.6 | 0.73 | 1216.5 |
| Embodiment 4 | 3396.1 | 0.74 | 1194.3 |
| Embodiment 5 | 3056.1 | 0.78 | 1106.9 |
| Comparative example 1 | 3916.5 | 0.72 | 1301.8 |
| Comparative example 2 | 4218.6 | 0.69 | 1292.6 |
| Comparative example 3 | 4282.2 | 0.68 | 1287.4 |
| Comparative example 4 | 4015.9 | 0.71 | 1242.5 |
| Comparative example 5 | 4162.3 | 0.70 | 1269.4 |
| Comparative example 6 | 4236.8 | 0.72 | 1292.3 |
| Comparative example 7 | 4136.5 | 0.73 | 1246.4 |
As seen from the above table, the bread improver of the application preparation has a degree of improving effect to rate of ageing；Comparison
The experimental data of control group and experimental group can be seen that bread improver that the application provides in terms of improving bread staling rate
Better than commercially available bread improver, good improved effect is realized.
The above is a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, without departing from the principles of the present invention, it can also make several improvements and retouch, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (7)
1. a kind of bread improver, which is characterized in that composed of the following components:
2. bread improver according to claim 1, which is characterized in that composed of the following components:
3. bread improver according to claim 2, which is characterized in that composed of the following components:
4. bread improver according to claim 1 to 3, which is characterized in that the vitamin C Portugal, grape are glycoxidative
Enzyme, lipoxidase, catalase weight ratio be 8:1:1:1.
5. the preparation method of any bread improver of claim 1-4 characterized by comprising
Step 1: Sodium Polyacrylate, xanthan gum, sucrose ester, glucono-δ-lactone being uniformly mixed, mixed liquor is formed；
Step 2: vitamin C, glucose oxidase, lipoxidase and peroxidating being added into the mixed liquor formed in step 1
Hydrogen enzyme is uniformly mixed；
Step 3: to cornstarch is added in step 2, being uniformly mixed to get bread improver.
6. a kind of bread flour, which is characterized in that including any bread improver of claim 1-4.
7. bread flour according to claim 6, which is characterized in that the quality percentage that the bread improver accounts for bread flour contains
Amount is 1000-2000ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910499502.6A CN110200036A (en) | 2019-06-11 | 2019-06-11 | A kind of bread improver and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910499502.6A CN110200036A (en) | 2019-06-11 | 2019-06-11 | A kind of bread improver and preparation method thereof |
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| CN110200036A true CN110200036A (en) | 2019-09-06 |
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| CN201910499502.6A Pending CN110200036A (en) | 2019-06-11 | 2019-06-11 | A kind of bread improver and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053097A (en) * | 2019-12-19 | 2020-04-24 | 南通奥凯生物技术开发有限公司 | Bread improver and application thereof |
| CN111728001A (en) * | 2020-07-17 | 2020-10-02 | 青岛品品好食品发展有限公司 | Special premixed flour for making rice bread |
| CN113907112A (en) * | 2021-09-23 | 2022-01-11 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method of whole wheat bread |
| CN114403181A (en) * | 2022-01-13 | 2022-04-29 | 福气面团数字科技股份有限公司 | Antibacterial additive, dough production method and zero-preservative baked food |
| CN116138287A (en) * | 2023-02-02 | 2023-05-23 | 上海早苗食品有限公司 | Complex enzyme preparation and preparation method thereof |
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| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN101926373A (en) * | 2010-01-20 | 2010-12-29 | 刘全卫 | Whitening and anti-aging modifier for steamed bread |
| CN103651663A (en) * | 2013-12-09 | 2014-03-26 | 中山奈德生物科技有限公司 | Biological enzyme preparation and preparing method thereof |
| CN104430679A (en) * | 2014-12-12 | 2015-03-25 | 广州合诚实业有限公司 | Shredded bread improver, method for preparing same and application of shredded bread improver |
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2019
- 2019-06-11 CN CN201910499502.6A patent/CN110200036A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN101926373A (en) * | 2010-01-20 | 2010-12-29 | 刘全卫 | Whitening and anti-aging modifier for steamed bread |
| CN103651663A (en) * | 2013-12-09 | 2014-03-26 | 中山奈德生物科技有限公司 | Biological enzyme preparation and preparing method thereof |
| CN104430679A (en) * | 2014-12-12 | 2015-03-25 | 广州合诚实业有限公司 | Shredded bread improver, method for preparing same and application of shredded bread improver |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053097A (en) * | 2019-12-19 | 2020-04-24 | 南通奥凯生物技术开发有限公司 | Bread improver and application thereof |
| CN111728001A (en) * | 2020-07-17 | 2020-10-02 | 青岛品品好食品发展有限公司 | Special premixed flour for making rice bread |
| CN113907112A (en) * | 2021-09-23 | 2022-01-11 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method of whole wheat bread |
| CN113907112B (en) * | 2021-09-23 | 2023-11-17 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method of whole wheat bread |
| CN114403181A (en) * | 2022-01-13 | 2022-04-29 | 福气面团数字科技股份有限公司 | Antibacterial additive, dough production method and zero-preservative baked food |
| CN114403181B (en) * | 2022-01-13 | 2023-10-27 | 福气面团数字科技股份有限公司 | Antibacterial additive, dough production method and zero-preservative baked food |
| CN116138287A (en) * | 2023-02-02 | 2023-05-23 | 上海早苗食品有限公司 | Complex enzyme preparation and preparation method thereof |
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