CN104255853A - 提高无面筋蛋白面团发酵性能的改良剂、制备方法及应用 - Google Patents
提高无面筋蛋白面团发酵性能的改良剂、制备方法及应用 Download PDFInfo
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- CN104255853A CN104255853A CN201410453329.3A CN201410453329A CN104255853A CN 104255853 A CN104255853 A CN 104255853A CN 201410453329 A CN201410453329 A CN 201410453329A CN 104255853 A CN104255853 A CN 104255853A
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- pectin
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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CN108272066A (zh) * | 2017-12-13 | 2018-07-13 | 阜阳市福旺食品有限公司 | 一种用于淀粉加工食品的质地改良剂 |
CN109007563A (zh) * | 2018-07-05 | 2018-12-18 | 中国农业科学院农产品加工研究所 | 无麸质改良粉及其制备方法 |
CN109619580A (zh) * | 2018-11-23 | 2019-04-16 | 郑州轻工业学院 | 一种改善无麸质食品血糖指数的改良剂及其无麸质食品 |
CN113317466A (zh) * | 2021-07-05 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | 一种预发酵薯类馒头自发粉的制备方法 |
CN115644213A (zh) * | 2022-10-27 | 2023-01-31 | 四川东方主食产业技术研究院 | 一种无麸质马铃薯全粉面包及其加工方法 |
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108272066A (zh) * | 2017-12-13 | 2018-07-13 | 阜阳市福旺食品有限公司 | 一种用于淀粉加工食品的质地改良剂 |
CN109007563A (zh) * | 2018-07-05 | 2018-12-18 | 中国农业科学院农产品加工研究所 | 无麸质改良粉及其制备方法 |
CN109007563B (zh) * | 2018-07-05 | 2022-06-17 | 中国农业科学院农产品加工研究所 | 无麸质改良粉及其制备方法 |
CN109619580A (zh) * | 2018-11-23 | 2019-04-16 | 郑州轻工业学院 | 一种改善无麸质食品血糖指数的改良剂及其无麸质食品 |
CN113317466A (zh) * | 2021-07-05 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | 一种预发酵薯类馒头自发粉的制备方法 |
CN115644213A (zh) * | 2022-10-27 | 2023-01-31 | 四川东方主食产业技术研究院 | 一种无麸质马铃薯全粉面包及其加工方法 |
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