Ways to weaken the strength of flour
发布时间：2020-10-27 点击次数：
Most pastries, cakes, and biscuits do not need too strong flour gluten. If the flour gluten is required to be weakened, the following methods can be used.
The reducing agent acts on the opposite of the oxidizing agent, which can make the protein molecules change from large molecules to small molecules, reduce the strength, elasticity and toughness of the dough, and make the dough have good plasticity and extensibility.
Adding a small amount of starch to flour can reduce gluten concentration, reduce dough toughness and gluten strength, and improve plasticity. The amount of starch is usually 5-10%.
Steaming flour or baking mature flour will denature the protein in it and lose the function of absorbing water and swelling. After adding raw flour, the dough strength can be reduced.
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