What ingredients are added to the bread
An emulsifier is a substance that dissolves immiscible two phases, such as oil and water, to form a homogeneous dispersion or emulsion. In the process of the surface, the hydrophilic part of the emulsifier and the lipophilic part are bound to the wheat protein and the wheat protein in the dough, respectively, and the separated protein molecules are connected to each other to form a gluten protein complex, Solid fine gluten network structure, enhanced dough holding capacity, increased bread volume, so that the bread is more soft inside, the structure is more uniform and delicate. In addition, the emulsifier can adjust the water absorption and swelling of starch, adjust the gelatinization viscosity. Under certain pH conditions, the emulsifier can reduce the maximum viscosity of the starch paste. So that you can use the emulsifier to modify the starch to flexibly adjust the quality of flour. Common emulsifiers are mainly glyceryl monostearate (CMS), fatty acid sucrose ester (SE), sodium stearoyl lactide (SSL) and calcium stearate (CSL). Larger additions can also result in a significant increase in production costs, making it difficult for manufacturers to accept. Therefore, there are many companies will be two or more than the use of emulsifiers, which play a lower use, improve product quality synergies.
At present, the enzyme preparation for the bread industry, the main varieties of production of α-amylase, pentosanase and lipase.
A leavening agent is an additive that can form a bulky and porous structure in the process of bread processing, and has a soft, palatable property, also known as a bulking agent. At present, commonly used in the production of dried yeast is a dry yeast, usually granular products; In addition, there are baking soda, powder, baking powder and other chemical leavening agent.
Yeast growth and reproduction of the required nutrients, collectively referred to as yeast food. Yeast growth and reproduction speed by the nutrients, temperature and pH and other environmental conditions, which is an important factor in nutrients. In the fermentation process to provide sufficient nutrition and yeast for its survival pH, can effectively improve the dough fermentation speed, increase the size of bread.
Steamed bread is the traditional staple food of our country. In order to increase the size of the bread, to improve the texture and taste of bread, to extend the shelf life of bread, bread to improve the nutritional value of the bread in the production of appropriate additives is necessary. Commonly used additives are yeast food, leavening agent, enzyme preparations, emulsifiers, oxidants, nutritional supplements and preservatives and so on.
