Anti-corrosion Thiab Fresh-khaws Kev Tshawb Xyuas|Waffle Mov Ci 2

3. Cov kab mob rau kev laus thiab cov slagging tshwm sim

(1) Txawm hais tias waffle qhob cij yog mos thiab muag heev, vim nws lub tshuab tshwj xeeb thiab qhov xav tau ntawm lub neej txee, lub sijhawm ntev cia lub sijhawm yuav zam kev ua rau muaj kev laus tshwm sim xws li cov qauv ntxhib, hardened slag, thiab tsis zoo elasticity, uas yuav txo qhov zoo ntawm cov khoom.

(2) Tau kawg, nws kuj yuav yog vim ntau dhau qhov kev pov thawj, tsis ua haujlwm los tswj cov kub fermentation, ntau dhau los ntawm calcium propionate thiab lwm qhov laj thawj kom nrawm rau cov laus ua cov khoom.

(3) Txhawm rau kom ntseeg tau tias qhov zoo thiab kev nyab xeeb, qee cov tuam ntxhab yuav ntxiv cov ntsiav tshuaj cawv ntxiv kom khaws tau cov tshiab. Txawm hais tias nws muaj qee yam txiaj ntsig tiv thaiv xeb, vim hais tias cov dej cawv ua rau lub cev tom qab cov cawv cawv ua lub luag haujlwm, cov khoom xyaw txhuam hauv cov ntawv cawv yuav nqus cov dej noo hauv lub khob cij. Cov khoom lag luam nrawm nrawm rau kev laus, thiab cov cawv ntawm cawv yuav npog cov nplej tsw thiab fermented tsw ntawm cov khoom nws tus kheej.

Cov kev daws teeb meem ib txwm siv rau qhov tshwm sim saum toj no yog: ntxiv cov enzyme npaj, emulsifiers, phoov, colloids thiab lwm txoj hauv kev koom tes. Txawm li cas los xij, cov quav ntxiv kuj tseem tuaj yeem nqa cov tsis zoo rau lub ncuav thaum txhim kho qhov zoo. Yog li, nws yog ib qho tseem ceeb kom tswj hwm kev tshuav ntawm tus qauv thiab tswj cov nyiaj siv.

4. Qhov tsis txaus qhia ntawm cov nplej thiab roj aromas

Vim tias Danish buns txawv ntawm lub ncuav qab zib, lawv cov yam ntxwv tsw yog qhov tseem ceeb hauv qhov qub tsw, yog li qhov zoo ntawm lub khob noom cookie yuav cuam tshuam ncaj qha rau cov tsw ntawm cov khoom. Muaj ntau lub ntsiab vim li cas rau cov nplej tsis hnov ​​tsw thiab roj tsw qab:

(1) Cov ntsiab lus tseem ceeb ntawm cov nplawm thiab cov txheej txheem hais tsis zoo tswj. Kev xaiv ntawm cov ntaub ntawv raw thiab ntau dhau mus nias ntawm cov noodles tuaj yeem yooj yim ua rau qhov tsis ua hauj lwm ntawm cov pa tsw qab Tsis tas li ntawd, qhov ntev ntawm lub sijhawm fermentation, kev tswj cov khoom cua hloov, xaiv thiab ntxiv cov poov xab yuav ncaj qha cuam tshuam rau cov tsw ntawm fermentation.

(2) Ntxiv cov khoom noj khoom haus sib ntxiv, tshwj xeeb tshaj yog emulsifiers. Emulsifier tuaj yeem ua lub luag haujlwm ntawm emulsification thiab nce elasticity, tab sis qhov tsis zoo ntawm kev ntxiv ntau dhau yog tias nws nkaum qhov qab ntawm cov khoom nws tus kheej.

(3) Roj encapsulation thiab qis folding qib yuav cuam tshuam rau saj ntawm cov khoom. Nyob rau hauv cov txheej txheem ntawm cov roj-txheej thiab khawm, yog tias qhov kub dhau thiab lub khob noom cookie tsis xoob txaus, lub sam xeeb thiab ductility ntawm lub khob noom cookie yuav tsis zoo, yog li cuam tshuam rau kev qhia ntawm cov tshuaj tsw qab.