[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

乳化劑

    乳化劑是一種分子中具有親水基和親油基的物質，它可介于油和水的中間，使一方很好地分散于另一方的中間而形成穩定乳濁液。主要包括雙乙酰酒石酸單雙甘油酯、琥珀酸單甘油酯、硬脂酰乳酸鈉、蔗糖脂肪酸酯和單雙甘油脂肪酸酯。

乳化機理

    由于乳化劑的分子是由親水基團和親油基團組成的兩性化合物，當把少量乳化劑加到油和水中后，乳化劑首先分布在油和水之間的界面上，以親油端吸引油分子，以親水端吸引水分子，降低了油和水之間的界面張力，使它們均勻地分散在一起，并具有穩定性，防止油相和水相分離。

抗老化機理

    淀粉的重新結晶是發生老化的主要原因，由于在結構和分子大小上的差別，烘焙食品的老化主要是直鏈淀粉引起的，乳化劑是抑制淀粉老化最理想物質，其抗老化機理是由于它能與直鏈淀粉形成不溶性復合物，以使不再重新結晶發生老化，并能在一定程度上阻止水分散失，從而保持烘焙食品的疏松柔軟，延長貯存期。

品質提升機理

（1）乳化劑可以增強面筋和面團的保氣性

    乳化劑可與面筋蛋白相互作用，即其親水鍵與麥醇溶蛋白的分子相結合，疏水鍵與麥谷蛋白分子相結合，從而強化面筋網絡結構，使得面團保氣性得以改善，同時也可增加面團對機械碰撞及發酵溫度變化的耐受性。

（2）乳化劑可在面筋與淀粉之間形成光滑薄膜層結構

    此結構給予面筋一個良好的束縛，并使得面團黏度下降，從而增加面筋蛋白質網的延展性，使產品更加柔軟而易于整形，以硬脂酰乳酸鈉（鈣）的效果最為理想。

（3）乳化劑可作為面團面心軟化劑，延長烘焙產品的柔軟度及可口性

2

酶制劑

淀粉酶

    淀粉酶根據不同來源分為真菌淀粉酶、麥芽糖淀粉酶和細菌淀粉酶，這三種酶最佳作用溫度不同，如下圖。根據作用機理不同又分為α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶。

三者作用機理：

（1） α-淀粉酶存在于所有的生物，屬于內切酶，能從淀粉、糖原和環糊精分子的內部水解α-1,4-糖甘鍵，產生糊精，因此它的作用能顯著地降低面團的粘度。

（2） β-淀粉酶存在于高等植物，它從淀粉分子的非還原性末端水解α-1,4-糖苷鍵，產生麥芽糖，β-淀粉酶是端解酶，一般與α-淀粉酶搭配使用

（3） 葡萄糖淀粉酶，主要作用于α-1,4-糖苷鍵和β-1,6-糖苷鍵，產生葡萄糖。

綜上分析，淀粉酶的主要作用效果有：

（1） 促進發酵、改善風味及色澤、防止老化

（2） 提升面包內側柔軟度、改善面粉狀態

（3） 增加發酵性糖類、改善口感

抗老化機理：

老化是指面包皮變軟，食用起來，口感粗糙、沒有彈性、掉渣、無香味現象。老化最主要原因是淀粉重結晶作用。發酵完成面團在烘烤過程中，當溫度達到淀粉的糊化溫度時，淀粉吸水發生糊化，導致β-淀粉（淀粉晶體）結構被破壞，原來淀粉分子間氫鍵斷裂，斷裂后淀粉和水通過氫鍵相連，實現淀粉α化（糊化）。但面包在常溫下貯藏時，由于溫度的變化，已經糊化的α-淀粉開始自動排序，相鄰分子間氫鍵又重新形成，重現淀粉β-化，因此淀粉回生實質上是一個重結晶過程。具體抗老化機理如下圖。

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.