Method for preparing bread by using phytic acid

The invention relates to a method for making bread by using phytic acid, which comprises the following steps: (1) mixing raw materials including phytic acid for making bread, and performing primary fermentation to obtain primary fermented dough; and (2) performing pressing treatment on the primary f...

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Bibliographische Detailangaben
Hauptverfasser:	LIU XIAOFEI, HE YINYUAN, ZHANG GUANG, WANG BING, YANG YANG, MA CHUNMIN, SHANG JIACUI, BIAN XIN, XU XINYU, ZHANG NA, WANG YAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention relates to a method for making bread by using phytic acid, which comprises the following steps: (1) mixing raw materials including phytic acid for making bread, and performing primary fermentation to obtain primary fermented dough; and (2) performing pressing treatment on the primary fermented dough, and then performing cutting, secondary fermentation, fermentation and baking. The phytic acid is added into the raw materials for making the bread, so that the Maillard reaction can be inhibited, the content of acrylamide is reduced, toxic substances generated in the making process of the bread are reduced, and food safety is facilitated. Meanwhile, the phytic acid is added, so that the shape, color, texture, taste, mouthfeel and other qualities of the bread are improved. 本发明涉及一种利用植酸制作面包的方法，包括以下步骤：（1）将包括植酸在内的制作面包的原料混合，初次发酵，得到初次发酵面团；（2）将初次发酵面团经压制处理后进行切割、二次发酵、醒发、烘烤。本发明在制作的面包的原料中添加了植酸，可以抑制美拉德反应，降低丙烯酰胺的含量，减少面包在制作的过程中产生有毒物质，有利于食品安全。同时，植酸的加入也提高了面包的形态、色泽、组织、滋味与口感等品质。