Vim li cas peb thiaj siv cov khob cij txhim kho?

Ib qho kev txhim kho yog siv los txhim kho lub khob cij hauv kev ntxhib los mos (hauv cov ntsiab lus ci, qhov muag ntawm lub khob cij), xim, saj thiab muaj pes tsawg leeg. Tus neeg ua mov ci yuav tsum xa cov ncuav tshiab txhua hnub thiab thaum siv cov khoom siv, nws txo cov teeb meem hauv cov txheej txheem ci. Lub khob cij txhim kho ua rau tus neeg ua mov ci tsim kom muaj teeb meem tsis pub ua thiab yooj yim hauv kev noj, txawm tias ntsib ntau yam ntawm cov mov ci, qhov nyuaj ntawm cov txheej txheem ci (kneading, thawj zaug nce ntawm lub khob cij, npaj, thib ob nce, ci, txias. , txiav) thiab qhov sib txawv ntawm kev txawj ntawm cov neeg ua haujlwm.

Vim li cas emulsifiers siv hauv cov khob cij txhim kho?

Emulsifiers yog siv rau hauv cov khob cij txhim kho rau ntau yam sib txawv xws li:

• Pab tswj cov roj npuas loj;

• Txhawm rau txhim kho kev khaws cia roj;

• Txhawm rau txhim kho mov paj stability;

• Txhawm rau txhim kho crumb softness.

Txhua yam ntawm cov emulsifiers tso cai rau siv nyob rau hauv breadmaking pab ib yam dab tsi rau tag nrho cov saum toj no mov paj thiab qhob cij khoom kom ntau dua los yog tsawg dua degrees nyob ntawm seb cov emulsifier tshwj xeeb.

Peb yuav txiav txim siab li cas peb yuav tsum siv?

Cov feem ntau siv emulsifiers thiab lawv yuav muaj feem xyuam rau lub khob noom cookie thiab ci ci zoo yog raws li nram no:

Diacetylated tartaric acid esters ntawm mono- thiab diglycerides ntawm fatty acids (DATA esters, DATEM) yog xav kom txo qhov nruab nrab roj npuas loj hauv khob cij khob cij, uas ua rau lub cell qauv zoo dua. Lawv paub los txhim kho cov khob noom cookie kom khaws cia, uas ua rau muaj kev txhim kho lub khob cij thiab crumb softness. Qib ntawm kev siv feem ntau yog nce mus txog 0.3% hmoov nplej hnyav hauv ntau hom khob cij thiab fermented khoom.

Sodium steoryl-2-lactylate (SSL) txhim kho lub khob noom cookie retention, khob cij ntim thiab crumb softness tab sis qhov hnyav rau qhov hnyav tsis zoo dua li DATA esters. Nws yog feem ntau nyiam nyob rau hauv kev tsim cov khoom qab zib fermented, xws li buns thiab donuts.

Glycerol mono-stearate (GMS) yog qhov zoo tshaj plaws siv rau hauv daim ntawv hydrated tab sis tuaj yeem muab ntxiv ua hmoov. Nws tsis muaj txiaj ntsig zoo rau lub khob cij roj khaws cia ntawm cov khob cij ntim tab sis ua raws li cov khoom siv softener los ntawm nws cov pov thawj los tiv thaiv staling nyhuv.

Kuv tuaj yeem yuav lub khob cij txhim kho qhov twg?

Koj tuaj yeem xauj cov khoom nplooj ntawv ntawm Chemsino lub vev xaib, tso koj tus email lossis tus lej xov tooj, thiab tos ntsoov yuav koom tes nrog koj.

Cov lus qhia rau lub ncuav mog qab zib zoo meej

Koj yuav tsum ua raws li cov lus qhia no rau lub ncuav mog qab zib zoo meej ntawm cov qhob cij hauv tsev:

• Rau cov qhob cij zoo tshaj plaws, koj yuav tsum siv cov khoom xyaw tshiab

• Xyuas kom cov khoom xyaw yog tag nrho chav tsev kub

• Xyuas kom koj ntsuas koj cov khoom xyaw kom raug. Siv lub tais qhuav los ntsuas cov khoom xyaw qhuav thiab siv lub khob los yog khob yas los ntsuas cov kua

• Tsis txhob siv koj lub khob los ntsuas koj cov hmoov nplej. Nws yuav ua rau muaj kev ntsuas ntxhib, txhais tau tias koj tuaj yeem siv cov hmoov nplej ntau dhau thiab koj lub ncuav yuav hnyav. Diav cov hmoov nplej rau hauv lub khob ntsuas thiab theem tawm nrog rab riam-ntug.

• Nco ntsoov tias koj knead lub khob noom cookie tsawg kawg yog 8-10 feeb.