Emulsifier can enhance the strength of flour

发布时间：2020-05-28 点击次数：

For flour with low gluten content and weak gluten strength, emulsifiers can be used for improvement.

Emulsifier is a versatile surfactant. It can interact with gluten protein to form a complex, which connects gluten molecules to each other into a macromolecular gluten network, which can enhance the elasticity, toughness and gas holding capacity of flour. Large bread volume improves bread texture and softness, and can also be adsorbed with oil and water, so that various ingredients in the dough are evenly mixed together. Noodle flour can increase dough elasticity and increase extensibility after adding emulsifier containing soybean phospholipid , Make the surface smooth, and make the cooked surface have a good taste, not easy to aging.

The amount of emulsifier added to flour is generally not more than 1%, usually about 0.5%. When emulsifier is used in combination, it has better surface activity. It can be made into an oxidant, active gluten according to a certain ratio, emulsified The compound flour improver with multiple ingredients, such as additives, has a more obvious effect than the separate use.