Method for enhancing flour strength

发布时间：2020-03-25 点击次数：

For flour with low gluten content and weak gluten, gluten oxidant can be improved.

Inorganic or organic compounds that have a strong oxidation effect on flour proteins are called oxidants, and their role is to oxidize the sulfhydryl groups of flour protein molecules to form a macromolecule gluten network structure, which reduces gluten elongation, increases plasticity, and improves dough elasticity and toughness. And holding capacity, increase the volume of bread. Oxidants can also inhibit the activity of proteases and protect gluten proteins from protease breakdown. The oxidant also has a certain bleaching effect, making the pink white.

Generally, there is a natural oxidation process of about half a month after flour is made. Otherwise, the bread produced is small in size and rough in internal structure. In order to accelerate the oxidation process of flour, an oxidant method can be used. Common oxidants are fast and medium Slow.