Non-aluminum Leavening Agent Develop Of Flour Research

Recently, the abuse of the bulking agent with aluminum results in the excessive aluminum in the flour product. The experiment studied the combination of composite microorganism starter cultures and chemical leavening agent and produced a new type of composite non-aluminum leavening agent. After comparing three types of fermentable saccharomycetes on sale and the effects of lactic acid bacteria on the flour product, and compositing microorganism starter cultures through orthogonal test, we studies the composite leavening agent without aluminum. The results are as follows.(1) Compared with three types of fermentable yeast on sale. We test with Duchenne tube fermentation and acid resistance test and measuring cylinder dough intuitive method. We also study the acid resistance test, the fermentability and the aerogenesis test work the three types of Angela yeast, Yanshan yeast and Qishen yeast that on sale. The results of study show that the Gas velocity : Qishen yeast>Yanshan yeast>Angela yeast. Acid-resistant ability: Angela yeast>Yanshan yeast>Qishen yeast. The fermentation ability are sequenced as: Angela yeast>Qishen yeast>Yanshan yeast. According to the results, the fermentation of Angela yeast is better.(2) The influence of lactic acid bacteria on the quality of flour product. We selected the composite lactic acid bacteria A(Lb.plantarum:Lb.bulgaricus:S.thermophilus 1:1:3), the composite lactic acid bacteria B(L.casei:Lb.bulgaricus:S.thermophilus 1:1:3), the composite lactic acid bacteria C(Lb.bulgaricus:S.thermophilus 1:3). The three types of composite lactic acid bacteria on sale mix yeast into flour,we get the steamed bread, and also compared the sensory and texture with the traditional yeast. It showed that the steamed bread with three types of composite lactic acid bacteria is better. The influence: the composite lactic acid bacteria A> the composite lactic acid bacteria B> the composite lactic acid bacteria C.(3) Al-free research on compound bio-fermentation bread. Single factor experiments showed that yeast addition of optimal was 0.8%, optimal addition of lactic acid bacteria for 0.2% fermentation time optimization for 60 min, optimal fermentation temperature is 30℃. Based on single factor experiment, and through orthogonal test results show that complex biological optimum process conditions of fermentation agent A2B1C2D3, Yeast addition 0.8%, Lactic acid bacteria are added to 0.15% And fermentation time 60 min And fermentation temperature 32℃.And to compare this condition making bread and traditional Yeast fermentation method, results show that optimal fermentation process of hardness of steamed bread 3329.16±58.37, gumminess 2765.63±89.44, Chew 2388.25±75.38, Elastic 0.914±0.007 And the cohesiveness of 0.786±0.005 And resilience 0.387±0.004 Sensory score 87±1 Hardness of steamed bread than traditional Yeast fermentation process 4479.27±67.48, Gumminess 3921.47±78.35, Chew 3677.59±64.29, Elastic 0.849±0.009 And the cohesiveness of 0.729± 0.007 And resilience 0.335±0.005 Sensory score 75±1 Points.(4) Without aluminum composite leavening agent.Single factor experiments showed that fungal Alpha amylase content optimal for 0.15%(40000 U/g), GDL content optimal for 1.0% composite microorganism starter cultures dosage optimum 0.75%, baking soda dosage optimum 0.5%. Single factor based on the test results, to fungal Alpha amylase added volume, and GDL added volume, and composite microorganism starter cultures added volume, and baking soda added volume for factors, to senses evaluation for response value, used response surface method optimization composite non aluminum expanded pine agent formula, and get optimal process formula combination for: fungal Alpha amylase 0.16%(40000 U/g), GDL 0.94%, composite microorganism starter cultures 0.77% and the Baking soda 0.47%. According to the above recipe fried dough, hardness 315.53±8.17, gumminess 311.26±6.95, chewiness 302.82±5.84, elastic 0.958±0.005, and cohesiveness 0.828±0.005 and resilience 0.433±0.003, specific volume 3.93±0.05, sensory scoring 89±1, while the traditional alum method hardness 445.74±7.63, gumminess 423.78±7.64, chewiness 353.68±5.52, elastic 0.871±0.004 and the cohesiveness of 0.807±0.004 and resilience 0.374±0.003, specific volume 3.91±0.08 sensory score 82±1 points.