Cij Improvers thiab Emulsifiers

Lub khob cij zoo nyob ntawm qhov ua tau zoo ntawm lub khob noom cookie. Nyob rau hauv niaj hnub bakeries, tshwj xeeb tshaj yog nyob rau hauv loj - teev ntau lawm, hmoov zoo, nws tej yam kev mob, thiab fermentation stability yuav txawv. Txhawm rau kom muaj txiaj ntsig zoo, cov neeg ua mov ci feem ntau siv cov khob cij txhim kho thiab emulsifiers.

 

Cov khoom xyaw no pab tswj cov qauv ua khob noom cookie, nce lub ntim ntim, txhim kho crumb softness, thiab ntev lub neej txee. Niaj hnub no, lawv tau siv dav hauv cov qhob cij qhaub cij, buns, khoom qab zib ci, thiab ntau lwm yam khoom ci.

 

Los ntawm kuv qhov kev paub ua haujlwm nrog cov neeg tsim khoom noj khoom haus, txoj kev txhim kho txoj cai tuaj yeem txhim kho kev tsim khoom thiab cov khoom zoo.

 

Cij Improvers yog dab tsi?

 

Cov khob cij txhim kho yog cov khoom sib xyaw ua ke ntxiv thaum npaj ua khob noom cookie. Lawv lub hom phiaj yog txhawm rau txhim kho cov txheej txheem ci thiab txhim kho qhov kev ntxhib los mos kawg ntawm lub khob cij.

 

Ib qho kev txhim kho qhob cij ib txwm yuav muaj:

 

· cov enzymes

· emulsifiers

· Cov tshuaj oxidizing

· khob noom cookie conditioners

· tshuaj tiv thaiv- cov khoom xyaw staling

 

Qhov ntau npaum li cas feem ntau yog 0.2% -1% ntawm hmoov nplej, nyob ntawm seb hom thiab hom khob cij.

 

 

Cov neeg ua mov ci txhim kho pab daws ntau yam teeb meem bakery:

 

· cov hmoov nplej tsis zoo

· tsis muaj zog mov paj qauv

· tsis zoo gas retention

· ceev staling tom qab ci

 

Hauv kev lag luam bakeries tsim ntau txhiab loaves hauv ib teev, txawm tias kev txhim kho me me hauv khob noom cookie ruaj khov tuaj yeem ua kom muaj txiaj ntsig ntau lawm.

 

Vim li cas Emulsifiers tseem ceeb hauv qhob cij?

 

Emulsifiersyog lub luag haujlwm tseem ceeb hauv cov khob cij txhim kho.

 

Ib qho emulsifier yog ib qho molecule uas muaj ob qho dej -kev hlub thiab roj- pab pawg hlub. Vim tias cov qauv no, emulsifiers tuaj yeem cuam tshuam nrog cov protein, hmoov txhuv nplej siab, thiab lipids hauv khob noom cookie.

 

Qhov kev sib cuam tshuam no ua rau muaj kev cuam tshuam ntau yam tseem ceeb thaum ua mov ci.

 

Stronger Dough Structure

 

Thaum sib tov, gluten proteins tsim ib lub network uas ntxiab fermentation gas. Qee cov emulsifiers ntxiv dag zog rau cov qauv gluten.

 

Lub zog gluten network tso cai rau lub khob noom cookie rau:

 

· zam siab - sib tov ceev

· nyob ruaj khov thaum lub sij hawm fermentation

· tswj cov qauv thaum ua pov thawj

 

Qhov no yog tshwj xeeb tshaj yog ib qho tseem ceeb nyob rau hauv industrial breads ntau lawm kab.

 

Zoo dua Gas Retention thiab siab dua ntim

 

Lub khob cij nyob ntawm seb lub khob noom cookie tuav cov pa roj carbon dioxide tsim los ntawm cov poov xab.

 

Emulsifiers pab stabilize gas npuas hauv lub khob noom cookie matrix.Qhov no ua rau:

 

· loj dua loaf ntim

· ntau cov qauv crumb

· txhim kho qhov tsos

 

Cov kev tshawb fawb pom tau hais tias qee yam emulsifiers tuaj yeem ua rau lub khob cij tuaj yeem nce li 5-15%, nyob ntawm kev tsim thiab hmoov zoo.

 

Softer Crumb thiab Txee Lub neej ntev

 

Lub khob cij staling feem ntau tshwm sim vim cov hmoov txhuv nplej siab retrogradation, cov txheej txheem uas cov hmoov txhuv nplej siab recrystallize tom qab ci.

Qee cov emulsifiers cuam tshuam nrog cov hmoov txhuv nplej siab thiab ua rau cov txheej txheem no qeeb.

 

Qhov tshwm sim yog:

 

· softer crumb kev ntxhib los mos

· qeeb firming thaum lub sij hawm cia

· lub neej ntev dua

 

Nyob rau hauv lub khob cij qhaub cij, emulsifiers tuaj yeem txuas ntxiv softness los ntawm 1-3 hnub ntxiv.

 

 

Common Emulsifiers siv hauv qhob cij

 

Ob peb emulsifiers tau siv dav hauv kev lag luam ci vim tias lawv muab kev ua tau zoo thiab kev pom zoo thoob ntiaj teb.

 

Mono{0}} thiab Diglycerides (E471)

 

Mono- thiab Diglycerides yog cov emulsifiers uas siv ntau tshaj plaws hauv cov khoom bakery.

Lawv feem ntau ua haujlwm raws li crumb softeners thiab tiv thaiv -tus neeg sawv cev.

 

Cov ntawv thov ib txwm muaj xws li:

 

· qhaub cij

· Sweet buns

· cov khoom qab zib thiab cov khoom muag muag muag

 

Lawv cuam tshuam nrog cov hmoov txhuv nplej siab, uas pab tswj cov qhob cij softness thaum khaws cia.

 

Sodium Stearoyl Lactylate (SSL)

 

Sodium Stearoyl Lactylate yog siv dav hauv kev lag luam khob cij.

SSL yog tshwj xeeb tshaj yog zoo ntawm kev ntxiv dag zog rau gluten. Nws tuaj yeem txhim kho lub khob noom cookie thiab ua kom lub ntim ntim.

 

Bakeries feem ntau siv SSL hauv:

 

qhaub cij

hamburger buns

kub dev rolls

 

Cov qib kev siv feem ntau yog los ntawm 0.25% - 0.5% ntawm hmoov nplej.

 

DATEM

 

DATEM yog ib lub khob noom cookie zoo tshaj - ntxiv dag zog rau emulsifiers.

Nws txhim kho cov roj khaws cia thiab ua khob noom cookie elasticity.

 

DATEM feem ntau siv hauv:

 

· qhob cij crusty

· baguettes

· European-style ncuav mog qab zib

 

Piv nrog rau lwm cov emulsifiers, DATEM paub txog kev tsim cov khoom ntim ntau dua thiab txhim kho cov qauv crumb.

 

Calcium Stearoyl Lactylate (CSL)

 

Calcium Stearoyl Lactylate ua haujlwm zoo ib yam li SSL tab sis muaj cov ntxhia sib txawv me ntsis hauv khob noom cookie.

 

CSL pab txhim kho:

 

· mov paj zog

· loaf ntim

· crumb uniformity

 

Nws yog feem ntau siv nyob rau hauv kev lag luam lauj kaub cij ntau lawm.

 

 

Yuav ua li cas ci ci Improvers txhim kho kev lag luam ci?

 

Cov bakeries niaj hnub ua haujlwm raws li kev xav tau ntawm kev ua haujlwm siab. Cov kab ntau lawm tuaj yeem ua tiav ntau txhiab loaves ib teev, thiab khob noom cookie yuav tsum nyob ruaj khov thaum sib tov, pov thawj, thiab ci.

 

Kev ua cov hmoov nplej ruaj khov

 

Siab - sib tov ceev thiab cov kab tsis siv neeg yuav tsum tau ua khob noom cookie uas tuaj yeem tiv taus kev ntxhov siab. Emulsifiers thiab conditioners txhim kho lub khob noom cookie thiab txo cov kev ua tsis tiav.

 

Ua raws li lub khob cij zoo

 

Cov ntsiab lus ntawm cov hmoov nplej tuaj yeem sib txawv nyob ntawm cov hom qoob mog thiab cov qoob loo. Cov khob cij txhim kho pab them nyiaj rau cov kev hloov pauv no thiab tswj cov khoom zoo ib yam.

 

Txo cov khoom pov tseg

 

Cov khob noom cookie ruaj khov dua thiab zoo ib yam fermentation txo qis ntau lawm. Txawm tias 1-2% kev txhim kho hauv cov khoom lag luam tuaj yeem cuam tshuam cov txiaj ntsig tau zoo hauv cov khoom noj loj loj.

 

 

Clean Label Trends in Bread Improvers

 

Cov neeg siv khoom xav tau kev huv huv -label bakery khoom yog loj hlob sai heev. Ntau lub chaw ua mov ci tab tom tshawb nrhiav lwm yam xws li enzyme-raws li kev txhim kho thiab ntuj emulsifiers xws li lecithin.

 

Txawm li cas los xij,ib txwm emulsifiers tseem siv dav vim tias lawv muab:

 

· txhim khu kev qha functionality

· kwv yees ua tau zoo

· nqi efficiency

 

Hauv ntau daim ntawv thov kev lag luam ci, emulsifiers tseem suav tias yog qhov tseem ceeb.

 

Kev xav zaum kawg

 

Cov khob cij txhim kho thiab emulsifiers ua lub luag haujlwm tseem ceeb hauv kev ci niaj hnub. Lawv ntxiv dag zog rau lub khob noom cookie, txhim kho cov roj khaws cia, nce loaf ntim, thiab ua rau lub khob cij qeeb qeeb.

 

Cov khoom xyaw xws li mono- thiab diglycerides, SSL, DATEM, thiab CSL pab cov neeg ua mov ci ua kom muaj txiaj ntsig zoo thiab muaj txiaj ntsig zoo.

Rau cov loj- nplai bakeries thiab cov chaw tsim khoom noj khoom haus, xaiv qhov kev sib xyaw ua ke ntawm emulsifiers thiab cov neeg txhim kho tuaj yeem txhim kho cov khoom ua tau zoo thiab lub neej txee.

 

FAQ

 

Lub hom phiaj ntawm cov khob cij txhim kho yog dab tsi?

Cov khob cij txhim kho lub khob noom cookie thiab txhim kho lub khob cij zoo. Lawv pab ua kom loaf ntim, txhim kho crumb kev ntxhib los mos, thiab ua kom lub neej txee.

 

Vim li cas emulsifiers siv hauv qhob cij?

Emulsifiers ntxiv dag zog rau gluten, stabilizes npuas npuas, thiab qeeb starch retrogradation. Qhov no txhim kho qhob cij kev ntxhib los mos thiab freshness.

 

Dab tsi emulsifier yog qhov zoo tshaj plaws rau qhob cij?

DATEM thiab SSL feem ntau yog siv rau lub khob noom cookie ntxiv dag zog, thaum mono- thiab diglycerides feem ntau yog siv los txhim kho softness thiab qeeb staling.

 

Puas yog emulsifiers cuam tshuam rau lub khob cij txee lub neej?

Yog lawm. Ntau cov emulsifiers qeeb cov hmoov txhuv nplej siab retrogradation, uas pab cov qhob cij nyob twj ywm mos rau lub sij hawm ntev.