CN102113530A - Bread improver and application thereof in bread making - Google Patents
Bread improver and application thereof in bread making Download PDFInfo
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- CN102113530A CN102113530A CN2009102158432A CN200910215843A CN102113530A CN 102113530 A CN102113530 A CN 102113530A CN 2009102158432 A CN2009102158432 A CN 2009102158432A CN 200910215843 A CN200910215843 A CN 200910215843A CN 102113530 A CN102113530 A CN 102113530A
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a bread improver and application thereof in bread making. The bread improver comprise the following ingredients in terms of the total weight of the improver: 0.9-2.3% of complex enzyme preparation, 0.5-4% of antioxidant, 10-30% of emulsifier, 15-40% of inactivated dried yeast and the balance of starch. The complex enzyme preparation comprises the following ingredients in terms of the total weight of the improver: 0.05-0.3% of alpha-amylase, 0.5-1% of hemicellulase, 0.3-0.7% of maltose amylase, and 0.05-0.3% of lipase. The improver provided by the invention is a composite additive for improving bread quality and can be used for improving the rheological properties and the processability of dough, effectively inhibiting dough aging and improving bread flavor.
Description
Technical field
The present invention relates to a kind of novel bread improver, more specifically, relate to a kind ofly by making the synergy of maltogenic amylase and AMS and other enzymes, inactive yeast, emulsifying agent, and make bread show the bread improver of good ageing resistace in the storage later stage.
Background technology
Bread is a kind of nutritious instant food, but aging phenomenon can take place in bread in storage process, shows as that epidermis tarnishes, fragrance disappears, moisture reduces, slag etc. is fallen in sclerosis, and Bread Quality is descended, shorten its shelf life, lose thereby cause than large economy.According to statistics, bread causes economic loss very big because of aging, and therefore, seeking influences the bread aging action and suppress the aging food research personnel recent work emphasis that becomes of bread.Great deal of research results shows that the recrystallization of amylopectin is an aging major reason of bread.
There are some researches show that adding AMS can have certain positive role to bread is anti-aging, wherein the AMS of bacterial origin is than the better effects if of originated from fungus.In addition, also have result of study to show, adding emulsifying agent also has certain effect to bread is anti-aging, and wherein the CSL effect is best.Discover that in addition adding eucolloid such as xanthans etc. also has a positive role to bread is anti-aging.Though all these measures have certain effect, in bread storage later stage (after the week) effect and not obvious.
The group of maltogenic amylase energy hydrolysis amylopectin end shortens the amylopectin chain, and the short more aging speed of amylopectin is slow more.The present inventor by making the synergy of maltogenic amylase and AMS and other enzymes, emulsifying agent, makes bread show good ageing resistace in the storage later stage at the above-mentioned problems in the prior art.
Summary of the invention
The inventor has solved the above-mentioned problems in the prior art by studying for a long period of time.
One aspect of the present invention provides a kind of New Bread Improver, comprising: complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch.
According to bread improver of the present invention, wherein, by described total modifying agent weight, described modifying agent comprises the complex enzyme formulation of 0.9-2.3%, 0.05～3% antioxidant, the emulsifying agent of 10-30%, 15～40% deactivation dry ferment, and the starch of surplus.
According to bread improver of the present invention, wherein, described complex enzyme formulation is AMS, hemicellulase, maltogenic amylase and lipase.
According to bread improver of the present invention, wherein, described emulsifying agent be CSL according to bread improver of the present invention, and described antioxidant is ascorbic acid (vitamin C).
According to bread improver of the present invention, wherein, by described total modifying agent weight, the AMS in the described complex enzyme formulation is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.
According to bread improver of the present invention, preferably, by described total modifying agent weight, the AMS in the described complex enzyme formulation is 0.1～0.3%, hemicellulase is 0.7～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.1～0.3%.
According to bread improver of the present invention, wherein, by described total modifying agent weight, the CSL/sodium in the described emulsifying agent is 5～15%, and diacetyltartaric acid monoglyceride is 5～15%.
Addition according to modifying agent of the present invention is the 0.1-0.6% of flour.
Another aspect of the present invention provides a kind of bread that utilizes above-mentioned bread improver to make, and wherein, the addition of described modifying agent is the 0.1-0.6% of flour weight.
Modifying agent of the present invention is to design according to the manufacture craft of bread and quality-improving, utilize the synergy of complex enzyme formulation and inactive yeast, make the operating characteristics of dough be greatly improved, modifying agent after optimizing simultaneously makes the ageing resistace of final finished obtain to improve, but also has improved the local flavor of goods.
In addition, modifying agent of the present invention is a kind of compound additive that improves Bread Quality, uses the rheological equationm of state that this modifying agent can improve dough, improves the dough processing characteristics; Can suppress the aging of dough effectively; Improved the local flavor of bread.
Description of drawings
Fig. 1 shows the stress strain curve result of the prescription of embodiments of the invention 1 to the dough draftability.
Fig. 2 shows the stress strain curve result of the prescription of comparative example 1 of the present invention to the dough draftability.
The specific embodiment
Hereinafter will enumerate bread improver of the present invention, those skilled in the art should understand that following specific descriptions are for the ease of understanding the present invention, not being used for limiting protection scope of the present invention.
One aspect of the present invention provides a kind of New Bread Improver, comprising: complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch.
According to bread improver of the present invention, wherein, by described total modifying agent weight, described modifying agent comprises the complex enzyme formulation of 0.9-2.3%, 0.05～3% antioxidant, the emulsifying agent of 10-30%, 15～40% the deactivation dry ferment and the starch of surplus.
According to bread improver of the present invention, wherein, described complex enzyme formulation is AMS, hemicellulase, maltogenic amylase and lipase.
According to bread improver of the present invention, wherein, described emulsifying agent be CSL according to bread improver of the present invention, wherein, described antioxidant is ascorbic acid (vitamin C).
According to bread improver of the present invention, wherein, by described total modifying agent weight, the AMS in the described complex enzyme formulation is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.
According to bread improver of the present invention, wherein, by described total modifying agent weight, the CSL/sodium in the described emulsifying agent is 5～15%, diacetyltartaric acid monoglyceride is 5～15%.
Addition according to modifying agent of the present invention is the 0.1-0.6% of flour.
Another aspect of the present invention provides a kind of bread that utilizes above-mentioned bread improver to make, and wherein, the addition of described modifying agent is the 0.1-0.6% of flour weight.
In modifying agent of the present invention, enzyme preparation is very important component.Enzyme preparation is a mixing enzyme preparation, mainly comprises: AMS is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.Four kinds of composite enzyme preparations have mutual synergy.Their cooperation can effectively improve the intensity of gluten, improves the quality of protein structure in the dough.
In this modifying agent, the content of deactivation dry ferment is 15～40%.Dry ferment must be the yeast kind of high-quality, for example, and the yeast product of Angel company.
In this modifying agent, the content of emulsifying agent is 10～30%, and wherein diacetic acid tartaric acid monoglyceride (DATEM) is 5～15%, and stearoyl lactate/calcium (SSL/CSL) is 5～15%.Emulsifying agent can effectively improve the freeze-thaw stability of dough, and the protection yeast improves its freexing tolerance, increases the ability of the combination of protein and starch in the dough simultaneously, makes structure of dough perfect more.
In addition, in modifying agent of the present invention, add 0.05～3% antioxidant (vitamin C) and can play good oxidation, vitamin C be oxidant be again reducing agent, after adding to it in flour, during churning, at this moment play good oxidant effect by the hydroascorbic acid that is catalytically converted into of airborne dioxygen oxidation and ascorbic acid oxidase and metallic ions Ca, Fe etc.
Modifying agent of the present invention is to design according to the manufacture craft of bread and quality-improving, utilize the synergy of complex enzyme formulation and inactive yeast, make the operating characteristics of dough be greatly improved, modifying agent after optimizing simultaneously makes the ageing resistace of final finished obtain to improve, but also has improved the local flavor of goods.
In addition, modifying agent of the present invention is a kind of compound additive that improves Bread Quality, uses the rheological equationm of state that this modifying agent can improve dough, improves the dough processing characteristics; Can suppress the aging of dough effectively; Improved the local flavor of bread.
Hereinafter, will further specify the present invention in conjunction with some embodiment.
Embodiment
At first, with the bread flour of 1000g, the bread improver of 5g, the salt of 12g, the white granulated sugar of 50g, the yellow cream of 40g, the water of 600g, the calcium propionate of 2g mixes, and stirs at a slow speed then 3 minutes, stirs fast afterwards 3 minutes.Made dough lax 10 minutes, and cut apart, 400g/, moulding (making toast) was 37 ℃ of bottom fermentations 100 minutes.Toast then: get angry 180 ℃, 190 ℃ of following fire, the time is 25 minutes.Cooling subsequently, packing.In this embodiment, bread improver is by 0.1% AMS by weight, 0.5% hemicellulase, 0.3% maltogenic amylase, 0.3% lipase, 20% deactivation dry ferment, 2% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 10% diacetyltartaric acid monoglyceride of emulsifying agent and 5% and 61.8% cornstarch.
In view of the above, can obtain having the bread of following feature: hardness is less, mouthfeel good, elasticity is sufficient.
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver among the embodiment 1 changes, in embodiment 2, bread improver is by 0.15% AMS, 0.6% hemicellulase, 0.4% maltogenic amylase, 0.2% lipase, 15% deactivation dry ferment, 1% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 15% diacetyltartaric acid monoglyceride of emulsifying agent and 10% and 57.65% cornstarch.
Embodiment 3
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver among the embodiment 1 changes, in embodiment 3, bread improver is by 0.2% AMS, 0.7% hemicellulase, 0.5% maltogenic amylase, 0.1% lipase, 30% deactivation dry ferment, 3% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 15% diacetyltartaric acid monoglyceride of emulsifying agent and 15% and 35.5% cornstarch.
Embodiment 4
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver among the embodiment 1 changes, in embodiment 4, bread improver is by 0.25% AMS, 0.8% hemicellulase, 0.7% maltogenic amylase, 0.05% lipase, 25% deactivation dry ferment, 0.5% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 5% diacetyltartaric acid monoglyceride of emulsifying agent and 15% and 52.7% cornstarch.
Embodiment 5
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver among the embodiment 1 changes, in embodiment 5, bread improver is by 0.3% AMS, 1% hemicellulase, 0.6% maltogenic amylase, 0.15% lipase, 35% deactivation dry ferment, 0.05% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 10% diacetyltartaric acid monoglyceride of emulsifying agent and 15% and 37.9% cornstarch.
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver among the embodiment 1 changes, in embodiment 6, bread improver is by 0.2% AMS, 0.9% hemicellulase, 0.35% maltogenic amylase, 0.25% lipase, 40% deactivation dry ferment, 2.5% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 12% diacetyltartaric acid monoglyceride of emulsifying agent and 8% and 35.8% cornstarch.
Embodiment 7
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver among the embodiment 1 changes, in embodiment 7, bread improver is by 0.05% AMS, 0.8% hemicellulase, 0.65% maltogenic amylase, 0.15% lipase, 18% deactivation dry ferment, 1.5% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 5% diacetyltartaric acid monoglyceride of emulsifying agent and 5% and 68.85% cornstarch.
With with embodiment 1 in identical mode make bread, difference is: the content to each composition in the bread improver in the comparative example 1 changes, in comparative example 1, bread improver is by 0.12% AMS, 0.9% hemicellulase, 0.55% maltogenic amylase, 0.1% lipase, 38% deactivation dry ferment, 0.8% the ascorbic acid as oxidant (vitamin C), form as the CSL/sodium of 12% diacetyltartaric acid monoglyceride of emulsifying agent and 13% and 34.59% cornstarch.
Comparative example 1
With with embodiment 1 in identical mode make bread, difference is: do not add bread improver in comparative example 1.
Comparative example 2
With with embodiment 1 in identical mode make bread, difference is: do not comprise maltogenic amylase in the bread improver in comparative example 2.
Comparative example 3
With with embodiment 1 in identical mode make bread, difference is: the content of maltogenic amylase is 0.2% in the bread improver in comparative example 3.
Comparative example 4
With with embodiment 1 in identical mode make bread, difference is: the content of maltogenic amylase is 0.1% in the bread improver in comparative example 4.
Comparative example 5
With with embodiment 1 in identical mode make bread, difference is: the content of maltogenic amylase is 0.8% in the bread improver in comparative example 5.
Comparative example 6
With with embodiment 1 in identical mode make bread, difference is: do not comprise the deactivation dry ferment in the bread improver in comparative example 6.
When method, when the bread that utilizes Stable Micro Systems property tester to measure embodiment 1-8 and comparative example 1-8 is placed the hardness of crumbs after 7 days under normal temperature (25 ℃), obtained the result shown in the table 1 according to AACC.
Be parameter and the standard source that product hardness is measured below
The parameter that hardness is measured:
Pattern: use pressure measxurement
Operation: return beginning
Speed: 1.0mm/s before the experiment
Speed of experiment: 1.7mm/s
Return speed: 10.0mm/s
Measuring distance: 40%
Induction force: Auto-5g
Data are got and are counted: 250pps
The source of hardness bioassay standard: use AACC (74-09) standard method.
In addition, the bread of embodiment 1-8 and comparative example 1-8 is also carried out the bread flavor experiment, after bread baking on the same day cooling, invited ten normal people of the sense of taste to pass judgment on the local flavor of bread by sensory evaluation.Result of the test also is shown in the following table 1.
Table 1
In the table: the intensity of "+" expression bread flavor, number multilist more shows that local flavor is strong more, "-" expression local flavor is flat.
By the result in the table 1 as seen, use is according to embodiments of the invention 1-8 bread of making and the comparative example 1 that does not use modifying agent, the comparative example 2 that does not wherein comprise maltogenic amylase in the complex enzyme formulation, the content of maltogenic amylase exceeds the comparative example 3-5 of 0.3%～0.7% scope in the modifying agent, the bread that does not comprise comparative example 6 making of deactivation dry ferment in the modifying agent is compared, the bread that has added bread improver of the present invention, the hardness of bread improves after storing a week, and added after maltogenic amylase and the inactive yeast, the hardness of bread is littler, and this explanation degree of aging is better delayed.In addition, can also confirm, when maltogenic amylase content in the modifying agent less than 0.3% the time, the DeGrain that hardness is improved, and when maltogenic amylase content in the modifying agent greater than 0.7% the time, the effect of improvement is constant substantially.Therefore, in this case, the content of maltogenic amylase is preferably in 0.3%～0.7% scope in the modifying agent.
By the result of table 1 clearly, add bread improver of the present invention embodiment 1-8 bread with do not add modifying agent, or only the comparative example 1-9 of adding several compositions wherein compares, and prepared bread hardness is less, and this explanation degree of aging is better delayed.This be because, bread improver of the present invention, formulated by a certain percentage by complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch, by the mutual synergy of complex enzyme and yeast, and making that the hardness of bread is less, degree of aging is better delayed.
In addition, The above results shows that maltogenic amylase and AMS and other enzymes, inactive yeast, emulsifying agent etc. have good synergy, makes bread show good ageing resistace in the storage later stage.
In addition, the bread of embodiment 1-8 and comparative example 1-9 is carried out the bread flavor experiment, after bread baking on the same day cooling, invited ten normal people of the sense of taste to pass judgment on the local flavor of bread by sensory evaluation.Result of the test is shown in following table 2.
It can also be seen that from table 1 along with the increase of inactive yeast addition, the local flavor of bread is good more.In addition, it is the most flat also to find not add the local flavor of comparative example 1 of any modifying agent.
In addition, in order to confirm to add the tensile property of dough behind the bread improver of the present invention, carried out following stretching experiment.
The pertinent instruments that stretching experiment uses is as follows:
Farinograph: 300 gram kneading-throughs, 225 milliliters of burets
Balance: sensibility reciprocal 0.1 gram.
Lucite (plastics) scraping blade
Conical flask: 250ml
The cleaning gauze
The operating environment room temperature requires at 30 ℃.
Before test, open the constant water bath box switch and the recirculated water switch of farinograph (300 gram kneading-through), extension meter, set water temperature is 30 degree.Attention will just can be tested after 30 minutes at least, is warming up to 30 ± 0.2 ℃ to guarantee the awake face case of farinograph kneading-through and tensilometer.
The dough anchor clamps are positioned in the proofing box, in the pallet groove, put low amounts of water.At least constant temperature could the device dough after 15 minutes at proofing box in the dough harness.
The preparation dough
At first, according to the moisture of the wheat flour of measuring, taking by weighing quality, to be equivalent to the 300g water content be 14% sample, and sample is poured in the farinograph 300g kneading-through, closes the lid.Then, taking by weighing 6 ± 0.1g sodium chloride pours in the conical flask, and the water yield that adds according to the wheat flour water absorption estimation of measuring with farinograph (actual amount of water lacks 2% water approximately than the wheat flour water absorption that records, to compensate for the influence of sodium chloride, as be soft wheat, then must reduce and more add the water yield), inject the water yield of estimating from buret then and dissolve sodium chloride in conical flask.The Total Water that adds must make in following (7.2.3) mensuration, and dough rubs up the dough consistency (curve peak center line value) that can obtain 500 ± 20FU after 5 minutes, otherwise must change amount of water, prepares dough again.
Subsequently, start the farinograph device of kneading dough, open covering after rubbing up 0.5-1 minute, with funnel the sodium chloride solution in the conical flask is added in the wheat flour from kneading-through lid center immediately, add a little distilled water with buret from the right front angle of kneading-through again, close the lid.Sodium chloride and distilled water must add in 25s.Scrape into dough (not shutting down) with broken the piece that scraping blade will be bonded on the kneading-through inwall.Rub up 5 ± 0.1min.At this moment the dough consistency value must be between 480～520FU.
The dough that rubs up is taken out (not kneading) from kneading-through, dough is cut apart two, make every heavy 150 ± 0.5g with scissors.A dough that weighs up is placed on rubbing of tensilometer to be rubbed globulate and (if the sticking hand of dough takes out above-mentioned spherical dough, puts into condenser and be twisted into bar in the ball device.Open the face case of waking up, take out a cover dough harness, the dough that will rub bar rapidly with the hands is clamped in the anchor clamps and (is coated with a little mineral oil in advance).Another part dough is rubbed balling-up equally, is twisted into bar, and folder advances anchor clamps.Two parts of anchor clamps push the face case of waking up together with pallet, shut chamber door, pick up counting, and face 45min at interval wakes up.After each face of waking up finishes, begin to make stress strain curve.
Stress strain curve as depicted in figs. 1 and 2, each index of the stress strain curve in Fig. 1 and Fig. 2 is described as follows:
Tensile energy: refer to the area that stress strain curve surrounds, unit is [square centimeter]
Ductility: refer to that touching dough from the hand-pulled noodles clasp joint begins to be broken to dough, the distance of stress strain curve abscissa, unit is [mm].
Enhanced stretch resistance: referring to stretch, to begin to ductility be the EU value at 50mm place.
Maximum tension resistance: refer to maximum EU value in the stress strain curve.
Draw ratio: enhanced stretch resistance and ductility ratio.
Maximal draw ratio: maximum tension resistance and ductility ratio.
Fig. 1 shows the stress strain curve result of the prescription of embodiments of the invention 1 to the dough draftability.Fig. 2 shows the stress strain curve result of the prescription of comparative example 1 of the present invention to the dough draftability.In Fig. 1 and Fig. 2,45 minutes extension test result of curve 1,2 expressions, 90 minutes extension test result of curve 3,4 expressions, and 135 minutes extension test result of curve 5,6 expressions.
From the result of Fig. 1 and Fig. 2 as can be seen, use the ductility according to the dough of modifying agent of the present invention that better improvement effect is arranged, especially in the time of 45 minutes, the ductility of embodiment 1 is higher more than 30% than comparative example 1.
In addition, in following table 2, show the ductility of the dough of embodiment 1-8 and comparative example 1-6 together.
Table 2
| 45 minutes ductility (mm) | |
| |
129 |
| |
125 |
| Embodiment 3 | 132 |
| Embodiment 4 | 128 |
| Embodiment 5 | 135 |
| |
134 |
| Embodiment 7 | 125 |
| |
131 |
| Comparative example 1 | 98 |
| Comparative example 2 | 108 |
| Comparative example 3 | 110 |
| Comparative example 4 | 111 |
| Comparative example 5 | 113 |
| Comparative example 6 | 110 |
As can be seen from Table 2, the dough that has added inactive yeast has better ductility.
The raw material that the present invention adopts all is a common raw material, buys easily on the market, and the equipment of use also is conventional equipment, is equipped with easily.
Invention has been described with reference to embodiment and embodiment.Yet, the aspect that the present invention is not limited to describe in the above-described embodiment and examples, and can carry out various distortion.For example, the use of modifying agent of the present invention is not limited to bread, but can comprise other pastries except bread.As other purposes, for example, can enumerate pizza etc.
And, in the above-described embodiment and examples,, its proper range that obtains from the result of embodiment is described about the content of maltogenic amylase in the complex enzyme formulation of the present invention.Yet the possibility that content can exceed above-mentioned scope is not got rid of in such description fully.That is, above-mentioned proper range is the particularly preferred scope that is used to obtain effect of the present invention.Therefore, as long as can obtain effect of the present invention, content can exceed above-mentioned scope to a certain extent.
Though describe and the present invention be described by specific embodiment, should be appreciated that for a person skilled in the art, under the situation that does not deviate from the spirit and scope of the present invention, can carry out various modifications and be equal to replacement the present invention.Therefore, the invention is not restricted to the specific embodiment described in this article.More properly, protection scope of the present invention is limited by the accompanying claims.
Claims (9)
1. a bread improver comprises complex enzyme formulation, antioxidant, emulsifying agent, deactivation dry ferment and starch.
2. bread improver according to claim 1 wherein, by total described modifying agent weight, comprises the complex enzyme formulation of 0.9-2.3%, 0.5～4% antioxidant, the emulsifying agent of 10-30%, 15～40% deactivation dry ferment, and the starch of surplus.
3. bread improver according to claim 1 and 2, wherein, described complex enzyme formulation is made up of AMS, hemicellulase, maltogenic amylase and lipase.
4. bread improver according to claim 1 and 2, wherein, described emulsifying agent is CSL/sodium and diacetyltartaric acid monoglyceride.
5. bread improver according to claim 1 and 2, wherein, described antioxidant is an ascorbic acid.
6. bread improver according to claim 3, wherein, by total described modifying agent weight, the AMS in the described complex enzyme formulation is 0.05～0.3%, hemicellulase is 0.5～1%, maltogenic amylase is 0.3～0.7%, lipase is 0.05～0.3%.
7. bread improver according to claim 4, wherein, by described total modifying agent weight, the CSL/sodium in the described emulsifying agent is 5～15%, diacetyltartaric acid monoglyceride is 5～15%.
8. according to the application of each described bread improver among the claim 1-7 in making bread.
9. application according to claim 8, wherein, the addition of described modifying agent is about 0.1-0.6% of flour weight.
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