Research On Bread Boosters Of New Type

Development on scientific technology and industrialization can cause much unsafe factors, such as environmental pollution, microbial pollution, and edible additive; at present, safeguarding food is very important all over the world.Bread is widely used as a main food, for improving its quality, potassium bromate has been used for a long time. As potassium bromate can cause cancer; therefore, people have been working to find its substitute. The amount of gluten is low and the quality of gluten is worse in national wheat, therefore it is difficult to directly apply national wheat to bread production of high quality instead of imported wheat. For the above two factors, this research use yeast foods, oxidizing agents, emulsifying agents, enzyme preparations as experimental materials to find one kind of better bread boosters without potassium bromate. First, we conduct the single factor comprehensive experiment using yeast foods, oxidizing agents, emulsifying agents, enzyme preparations, thickening agents, secondly, we conduct the double combination experiments, using orthogoned design method and the analysis of ranges are used to evaluated the results of the experiment. For the search of appropriate level range, based on the above results, we conduct the comprehensive experiment using yeast foods, oxidizing agents, and emulsifying agents, enzyme preparations, and thickening agents. According to < the quality measuring gauge of bread )) made by Chinese academy of agriculture. We measure the results by the analysis of variances. We compare the price of ingredients and get the most excellent bread boosters combination with high quality, low price, which contains no potassium bromate and is fit for national wheat.Finally, we found one kind of bread boosters containing no potassium bromate, with low price, and suit for national wheat. The ingredients of this bread boosters contains: ammonium chloride (0.045%), calcium, sulfate (0.15%), calcium phosphate dibasic (0.10%), glucoamylase (0.05%), Submerged Culture 0.003%, guar gum (0.2%), erythorbic acid (0.025%), azodicarbonamide (0.0045%), calcium peroxide (0.007%), glycerol monostearate (0.1%), sucrose esters of fatty acids (0.2%), sodium stearoyl lactate (0.2%), wheat gluten (2%), active soybean powder l%,we conduct the comparison experiment with commercial bread boosters, the results show that this bread bread has better effect.We apply this kind of bread boosters to production and obtain profitable economic interests. This research not only provides low price, excellent bread boosters for the improvement of national wheat and enterprise production, provide consumers with safe bread as well.