[Example] Formulation of special improvement agent for frozen dough (bread)

Calcium sulfate (25%)

Ascorbic acid (6%)

Amylase (1%)

Amyloglucosidase (1%)

Hemicellulase (1%)

Lipase (1%)

Maltose amylase (1%)

Glucose oxidase (1%)

Diacetyl tartaric acid mono-diglyceride (1%)

The so-called various kinds of compounding agents for bread and frozen dough have been regarded as the "magic bullet" for making high-quality bread. After research, the author has comprehensively analyzed the mechanism of each monomer to further help everyone. Deeply understand the use of the improver, and do a better "the right medicine" in the specific use!

1

乳化剂

    乳化剂是一种分子中具有亲水基和亲油基的物质，它可介于油和水的中间，使一方很好地分散于另一方的中间而形成稳定乳浊液。主要包括双乙酰酒石酸单双甘油酯、琥珀酸单甘油酯、硬脂酰乳酸钠、蔗糖脂肪酸酯和单双甘油脂肪酸酯。

乳化机理

    由于乳化剂的分子是由亲水基团和亲油基团组成的两性化合物，当把少量乳化剂加到油和水中后，乳化剂首先分布在油和水之间的界面上，以亲油端吸引油分子，以亲水端吸引水分子，降低了油和水之间的界面张力，使它们均匀地分散在一起，并具有稳定性，防止油相和水相分离。

抗老化机理

    淀粉的重新结晶是发生老化的主要原因，由于在结构和分子大小上的差别，烘焙食品的老化主要是直链淀粉引起的，乳化剂是抑制淀粉老化最理想物质，其抗老化机理是由于它能与直链淀粉形成不溶性复合物，以使不再重新结晶发生老化，并能在一定程度上阻止水分散失，从而保持烘焙食品的疏松柔软，延长贮存期。

品质提升机理

（1）乳化剂可以增强面筋和面团的保气性

    乳化剂可与面筋蛋白相互作用，即其亲水键与麦醇溶蛋白的分子相结合，疏水键与麦谷蛋白分子相结合，从而强化面筋网络结构，使得面团保气性得以改善，同时也可增加面团对机械碰撞及发酵温度变化的耐受性。

（2）乳化剂可在面筋与淀粉之间形成光滑薄膜层结构

    此结构给予面筋一个良好的束缚，并使得面团黏度下降，从而增加面筋蛋白质网的延展性，使产品更加柔软而易于整形，以硬脂酰乳酸钠（钙）的效果最为理想。

（3）乳化剂可作为面团面心软化剂，延长烘焙产品的柔软度及可口性

2

酶制剂

淀粉酶

    淀粉酶根据不同来源分为真菌淀粉酶、麦芽糖淀粉酶和细菌淀粉酶，这三种酶最佳作用温度不同，如下图。根据作用机理不同又分为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶。

三者作用机理：

（1） α-淀粉酶存在于所有的生物，属于内切酶，能从淀粉、糖原和环糊精分子的内部水解α-1,4-糖甘键，产生糊精，因此它的作用能显著地降低面团的粘度。

（2） β-淀粉酶存在于高等植物，它从淀粉分子的非还原性末端水解α-1,4-糖苷键，产生麦芽糖，β-淀粉酶是端解酶，一般与α-淀粉酶搭配使用

（3） 葡萄糖淀粉酶，主要作用于α-1,4-糖苷键和β-1,6-糖苷键，产生葡萄糖。

综上分析，淀粉酶的主要作用效果有：

（1） 促进发酵、改善风味及色泽、防止老化

（2） 提升面包内侧柔软度、改善面粉状态

（3） 增加发酵性糖类、改善口感

抗老化机理：

老化是指面包皮变软，食用起来，口感粗糙、没有弹性、掉渣、无香味现象。老化最主要原因是淀粉重结晶作用。发酵完成面团在烘烤过程中，当温度达到淀粉的糊化温度时，淀粉吸水发生糊化，导致β-淀粉（淀粉晶体）结构被破坏，原来淀粉分子间氢键断裂，断裂后淀粉和水通过氢键相连，实现淀粉α化（糊化）。但面包在常温下贮藏时，由于温度的变化，已经糊化的α-淀粉开始自动排序，相邻分子间氢键又重新形成，重现淀粉β-化，因此淀粉回生实质上是一个重结晶过程。具体抗老化机理如下图。

Protease

According to different sources, mainly including fungal protease, papain and bacterial protease, it is a proteolytic enzyme that hydrolyzes the carboxyl terminus of arginine and lysine in proteins and peptides, and preferentially hydrolyzes at the N-terminus of the peptide bond. The amino acid of the carboxyl group or the peptide bond of the aromatic L amino acid has the effect of weakening the gluten, increasing the gluten ductility, and improving the flavor and color.

Glucose oxidase

Gluten is composed of glutenin and gliadin, and cysteine in gluten is the key to gluten spatial structure and dough formation. The role of protein molecules depends on the number and size of disulfide bonds - S-S-. Disulfide bonds can form in the molecule (malin proteins) or form intermolecular (glutenin). Glucose oxidase converts glucose to gluconic acid in the presence of oxygen and produces hydrogen peroxide. Hydrogen peroxide is a strong oxidant that oxidizes sulfhydryl groups (-SH) in gluten molecules to disulfide bonds. (-SS-) to enhance the strength of the gluten.

Therefore, in summary, the role of glucose oxidase in bread is:

(1) Strengthen gluten structure, enhance elasticity, have better tolerance to mechanical impact, and form dry and non-stick dough

(2) In the baking of the bread, the dough has a good inflating property and increases the bread volume.

Transglutaminase (TG enzyme)

It mainly forms cross-linking between glutamine and lysine of gluten protein to form -NH2- bond, which acts to strengthen gluten, but the gluten strengthening is weaker and softer than the effect of -S-S-bond.

Glutamine transaminase (TGase) is a transferase that catalyzes acyl transfer reactions, which promotes intramolecular cross-linking, intermolecular cross-linking, and cross-linking between proteins and amino acids. The functional properties of the protein can be greatly improved.

(1) After adding TGase, the water absorption rate of wheat flour is slightly increased. This is due to the high hydrophilicity of the TGase, which increases the water absorption of the dough. The dough formation time and settling time are improved. The longer the stabilization time, the better the toughness, the greater the strength of the gluten, the better the processing properties of the dough.

(2) After adding TGase, the degree of weakening of wheat flour is significantly reduced. The degree of weakening indicates the degree of damage resistance of the dough, that is, the ability to withstand mechanical agitation, the greater the degree of weakening, indicating that the gluten of the wheat flour is weaker, the dough is more likely to flow, the finished product is not easily formed, and is easily collapsed. The degree of weakening is reduced, the gluten network structure and mechanical stirring resistance are enhanced, and the silty properties of wheat flour are improved.

(3) After the addition of TGase, the cross-linking of the intermolecular and intramolecular proteins is enhanced, thereby enhancing the network structure of the gluten and the stability of the dough. At the same time, the volume and specific volume of the bread are increased.

(4) After the addition of TGase, the water holding capacity of the bread is improved. The retention of moisture effectively inhibits the aging of the starch, the hardness of the bread is reduced, and the elasticity of the bread is significantly increased. The aging value of the aging is reduced during storage, which effectively inhibits the aging of the bread and prolongs the shelf life of the bread.

Xylanase

     Wheat flour contains a small amount of pentosan, mainly arabinoxylan (AX), and arabinoxylan is divided into water-soluble arabinoxylan (WEAX, 25%) and water-insoluble arabinoxylan (WUAX, 75). %). Arabian xylan has the ability to protect protein foam from heat rupture. Adding proper amount of xylanase during bread making can increase WEAX in the dough. The high viscosity WEAX surrounds the bubble and increases the gluten-starch film. Strength and extensibility, so bubbles do not break easily at high temperatures, and the rate at which CO2 diffuses out of the dough slows down. Therefore, overall, xylanase has the ability to maintain dough stability, increase dough volume and viscosity, and improve gluten. The role of the network structure.

Lipase

There are mainly three kinds of lipases used in baking products, namely triglyceride lipase, phospholipase and galactose lipase. Among the three lipases, triglyceride lipase and phospholipase are widely used in baking.

Mechanism of action:

(1) Strong ribs can increase the volume of bread. Lipase breaks down the lipids contained in the flour. Triglyceride lipase decomposes non-polar triglycerides into mono/diglycerides. Phospholipases break down polar lecithin and galactolipids into lysolecithin. And mono/bi-galactose monoglyceride, this decomposition can form a stronger polar and hydrophilic structure, can better combine with water and gluten, form a stronger gluten network, while the polar lipid pair baking The volume of the product has an increasing effect.

(2) Improve the structure of the bread core, make it delicate and soft, and increase the shelf life of the bread. Lipase decomposes to produce ester/lipid substances, which act as an emulsifier to increase the softness of the bread, which is also a direction to replace or reduce the emulsifier. Triglyceride lipase hydrolyzes fat to form glycerol which can combine with starch to form a complex, delaying the aging of starch

3

Oxidant

The more commonly used oxidant is L-ascorbic acid, which inhibits the activity of protease, prevents protease from catalyzing the hydrolysis of gluten and weakens gluten, and oxidizes the -SH group in glutenin to -SS- bond, thereby enhancing the gluten strength and improving The rheological properties of the dough and the baking quality of the bread.

4

reducing agent

The more commonly used reducing agent is glutathione, which is a combination of glutamic acid, cysteine and glycine, and contains a thiol-containing tripeptide. Therefore, it has an anti-oxidation and activating protease action, thereby increasing gluten ductility (shortening agitation, Fermentation time) prevents the effects of aging.

5

Calcium salt

It mainly includes calcium carbonate, calcium sulfate and acidic calcium phosphate. The main functions include improving the hardness of water, adjusting the pH of the dough, providing a yeast growth environment, and allowing the yeast to grow in an optimum pH 5-6 environment to fully exert the yeast activity. When the calcium ions in the dough reach a certain concentration, the α-amylase can be maintained in an appropriate conformation to maintain its maximum activity and stability.

6

Ammonium salt

Mainly used as a nutrient source of yeast to promote fermentation.