Dab tsi yog Additives hauv Bread

Lub khob cij zoo li yooj yim:hmoov, dej, poov xab, thiab ntsev. Tab sis nyob rau hauv kev lag luam ci, tshwj xeeb tshaj yog nyob rau hauv industrial scale, ntau hom khob cij muaj cov khoom xyaw ntxiv hu ua additives. Cov tshuaj no pab txhim kho kev ntxhib los mos, ntim, txee lub neej, ruaj khov, thiab tag nrho cov khoom sib xws.

 

Hauv tsab xov xwm no, peb yuav piav qhia meej tias cov khoom ntxiv hauv cov qhob cij yog dab tsi, vim li cas lawv thiaj siv, hom tseem ceeb, thiab lawv cuam tshuam li cas rau kev ua haujlwm ci.

 

Bread Additives yog dab tsi?

 

Bread additives yog cov khoom ntxiv hauv me me los txhim kho:

 

Khoom noj khoom haus tuav

Kev ua haujlwm fermentation

Crumb qauv thiab softness

Txee lub neej

Qhov tsos thiab xim

Flavor stability

 

Lawv feem ntau siv rau hauv cov khob cij, buns, hamburger rolls, qhaub cij cij, khov khob noom cookie, thiab cov khoom lag luam bakery.

Cov khoom siv ntxiv yog qhov tseem ceeb tshwj xeeb tshaj yog nyob rau hauv loj - qhov kev tsim khoom loj uas yuav tsum muaj qhov sib xws, kev ua tau zoo, thiab kev xa mus ntev dua.

 

 

Vim li cas Additives siv hauv Cov Khoom Noj Ua Lag Luam?

 

Niaj hnub nimno bakery ntau lawm suav nrog:

 

Siab - sib tov ceev

Mechanical processing

Hloov pauv hmoov zoo

Kev thauj mus los ntev thiab lub sijhawm khaws cia

 

Tsis muaj additives,qhob cij muaj:

 

Quav thaum ci

Muaj cov qauv tsis sib xws

Ua kom qhuav hauv 1-2 hnub

Txhim kho pwm sai

 

Cov additives daws cov teeb meem no los ntawm kev txhim kho lub khob noom cookie lub zog, roj tuav, softness, thiab microbial stability.

 

Lub ntsiab hom ntawm Additives nyob rau hauv Bread (nrog muaj nuj nqi)

 

1. Emulsifiers hauv qhob cij

 

Emulsifiers yog ib qho tseem ceeb ntawm cov qhob cij additives. Lawv ntxiv dag zog rau gluten thiab txhim kho crumb softness.

 

Cov emulsifiers muaj xws li:

 

Mono{0}} thiab diglycerides (E471)

 

DATEM (E472e)

 

Sodium stearoyl lactylate (SSL, E481)

 

Calcium stearoyl lactylate (CSL, E482)

 

Emulsifiers ua dab tsi?

 

Txhim kho mov paj stability

Nce loaf ntim

Txhim khu kev khaws cia roj

Tsim kom zoo, uniform crumb qauv

Ncua sijhawm staling los ntawm kev cuam tshuam nrog cov hmoov txhuv nplej siab

 

Piv txwv li,SSLyog siv dav hauv cov qhob cij qhaub cij los txhim kho softness thiab ntev txee lub neej los ntawm 2-4 hnub piv rau cov qhob cij tsis kho.

 

 

2. Enzymes hauv ncuav

 

Enzymes yog cov proteins ntuj uas txhim kho lub khob noom cookie thiab ua haujlwm ci. Lawv tau dav siv nyob rau hauv niaj hnub "huv daim ntawv lo" formulations.

 

Common bakery enzymes:

 

Amylase

 

Xylanase

 

Lipase

 

Glucose oxidase

 

Kev ua haujlwm ntawm Enzymes:

 

Txhim kho kev ua fermentation

Nce loaf ntim

Txhim kho crumb elasticity

Txhim kho lub khob noom cookie thaum sib tov

 

Tsis zoo li cov tshuaj additives, enzymes ua thaum ua thiab feem ntau deactivated thaum ci.

 

3. Preservatives nyob rau hauv bread

 

Lub khob cij muaj cov dej noo, uas ua rau nws raug rau pwm loj hlob.

 

Common bread preservatives:

 

Calcium propionate (E282)

 

Sodium propionate (E281)

 

Sorbic acid (E200)

 

Vim li cas Preservatives siv:

 

Tiv thaiv pwm kev loj hlob

Txuag lub neej rau 7-14 hnub

Txo cov zaub mov pov tseg

Txhim kho kev faib tawm

 

Hauv cov huab cua ntub, cov khoom khaws cia tseem ceeb tshwj xeeb tshaj yog rau cov khob cij.

 

4. Oxidizing Agents (Cov hmoov nplej muaj zog)

 

Oxidizing agents ntxiv dag zog rau cov qauv gluten thiab txhim kho lub khob noom cookie elasticity.

 

Qhov feem ntau piv txwv:

 

Ascorbic acid (Vitamin C, E300)

 

Muaj nuj nqi:

 

Txhim kho gluten network

Txhim kho roj khaws cia

Nce loaf ntim

Txhim kho mov paj tuav ruaj khov

 

Ascorbic acid tau txais dav thiab tswj hwm los ntawm cov tub ceev xwm xws li US Food and Drug Administration thiab European Food Safety Authority.

 

5. Cov khob noom cookie thiab cov khob cij txhim kho

 

Cov khob noom cookie txias yog cov tshuab sib xyaw uas yuav muaj:

 

Emulsifiers

Enzymes

Cov tshuaj oxidizing

Cov tshuaj kho cov hmoov nplej

 

Lawv yog tsim los rau:

 

Txhim kho machinability

Standardize hmoov zoo variations

Txo qhov ua yuam kev ntau lawm

Ua kom muaj txiaj ntsig zoo hauv cov khoom siv hluav taws xob

 

Kev lag luam bakeries feem ntau siv cov khoom noj khoom haus kho kom haum raws li cov hmoov nplej protein ntau thiab kev ua haujlwm.

 

 

Yuav ua li cas Additives txhim kho lub ncuav mog qab zib txee lub neej?

 

Cov qhob cij stales feem ntau yog vim cov hmoov txhuv nplej siab retrogradation - cov txheej txheem ntuj uas cov hmoov txhuv nplej siab rov ua dua thiab ruaj khov tom qab ci.

Emulsifiers thiab qee cov enzymes qeeb cov txheej txheem no los ntawm kev cuam tshuam nrog cov hmoov txhuv nplej siab.Qhov no pab:

 

Khaws qhov muag muag

Txo cov crumb firmness

Txuas ntxiv freshness

 

Preservatives, ntawm qhov tod tes, tswj microbial spoilage es tsis txhob staling.

 

Puas yog Bread Additives Safe?

 

Tau - thaum siv nyob rau hauv cov kev txwv pom zoo.

 

Food Safety Authority xws li:

 

US Food and Drug Administration

European Food Safety Authority

 

Ua tib zoo soj ntsuam kev nyab xeeb, kev txwv ntau npaum li cas, thiab kev noj haus txhua hnub (ADI) uas tau txais.

Cov neeg tsim khoom yuav tsum ua raws li cov cai hauv zos thiab cov ntawv sau npe.

 

Additives vs. Clean Label Trends

 

Nyob rau hauv xyoo tas los no,Cov neeg tau txais kev pab ntau dua nyiam "dawb daim ntawv lo" cov khoom noj mov nrog:

 

Tsawg dua ntxiv

Paub cov khoom xyaw

Ntuj pab ua

 

Vim li ntawd,ntau manufacturers yog:

 

Hloov cov tshuaj oxidants nrog enzymes

Txo cov qib preservative

Siv cov txheej txheem fermentation ntuj

Tsim cov enzyme-raws li kev daws teeb meem

 

Txawm li cas los xij, rau kev lag luam ci thiab kev faib thoob ntiaj teb, qee cov khoom siv ntxiv tseem ceeb rau kev tswj kom zoo thiab txo cov khoom noj khoom haus.

 

Puas yog Txhua Yam Khoom Uas Muaj Ntxiv Ntxiv?

 

Tsis muaj.

 

Traditional artisan bread feem ntau tsuas muaj:

 

Cov hmoov nplej

Dej

Poov xab los yog sourdough

Ntsev

 

Txawm li cas los xij, feem ntau cov khoom lag luam ntim cov khob cij muaj qee hom tshuaj ntxiv kom ntseeg tau qhov sib xws thiab txee ruaj khov.

 

Kev xav zaum kawg

 

Cov khob cij ntxiv tsis yog "cov khoom xyaw ntxiv" - lawv yog cov cuab yeej ua haujlwm uas pab cov neeg ua mov ci tswj tau qhov zoo, ua haujlwm tau zoo, thiab txee lub neej. Hauv kev lag luam niaj hnub ci, yam xws li hmoov nplej sib txawv, siab - cov kab ntau lawm, kev thauj mus los ntev, thiab cov neeg siv khoom xav tau rau cov khoom siv mos ua rau cov khoom siv ntxiv yog ib feem tseem ceeb ntawm kev tsim cov tswv yim.

 

Emulsifiers txhim kho cov qauv thiab softness. Enzymes txhim kho fermentation thiab ua khob noom cookie. Preservatives tiv thaiv pwm. Oxidizing agents ntxiv dag zog rau gluten. Thaum xaiv kom raug thiab siv nyob rau hauv kev cai txwv txwv los ntawm cov tub ceev xwm xws li US Food and Drug Administration thiab European Food Safety Authority, cov additives no muaj kev nyab xeeb thiab zoo heev.

 

Hu rauCHEMSINO- tus kws tshaj lij cov khoom lag luam khoom noj los tham txog koj lub hom phiaj tsim, thov kev txhawb nqa, lossis sim cov kev daws teeb meem rau koj lub khw.