Composite modifier for whole-wheat bread, whole-wheat bread composition, whole-wheat bread and preparation method of whole-wheat bread

• Main Authors: REN CHENGANG, YANG JIA, REN GUOBAO, HUAN MEILI
• Format: Patent
• Language: Chinese; English
• Published: 08.12.2017
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a composite modifier for whole-wheat bread, a whole-wheat bread composition, the whole-wheat bread and a preparation method of the whole-wheat bread. The composite modifier comprises 70-93wt% of vital wheat gluten, 6-28wt% of sodium stearoyl lactylate, 0.2-1wt% of alpha-amylases, 0.05-0.3wt% of xylanase and 0.3-1.5wt% of lipases based on 100wt%. The vital wheat gluten, the sodium stearoyl lactylate, the alpha-amylases, the xylanase and the lipases are mixed in a specific proportion to obtain a mixture to be used as the composite modifier, so that the mixture can cooperate with the 100wt% of the whole wheat flour for use, and the whole-wheat bread being good in mouth feel can be obtained. 本发明公开了种全麦面包用复合改良剂和全麦面包组合物与全麦面包及其制备方法。其中所述复合改良剂以其100重量％为基准包括：70-93重量％的谷朊粉、6-28重量％的硬脂酰乳酸钠、0.2-1重量％的α-淀粉酶、0.05-0.3重量％的木聚糖酶、0.3-1.5重量％的脂肪酶。本发明通过将谷朊粉、硬脂酰乳酸钠、α-淀粉酶、木聚糖酶和脂肪酶按特定比例混合作为复合改良剂使用，能够与100重量％全麦粉配合使用以获得口感较好的全麦面包。