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Author: Defei
Link:/question/27720413/answer/40354209
Source: Zhihu.
1. What are the problems encountered in the production of bread and pastry enterprises? As a baker, in the process of making, at least two things are helpless: the first is the quality of flour. Baker can't control the quality of flour, but only by controlling the production process, that is, adding improvers to improve the stability of flour in the production process and improve the quality of bread. Secondly, the aging problem of wheat starch is starch retrogradation. After bread is baked, starch begins to age, which is characterized by bread hardening and slag dropping. China's pasta, such as steamed buns, will also face problems such as rapid aging, drying and hardening, and rough texture. These factors will affect the quality of flour products, so effective improvers have become the first choice for many bread and pastry chefs.
2. What role does the improver play in the production of bread and steamed bread?
The direct effect brought by the improver:
First of all, the dough improver can effectively improve the stability of dough in the production process, such as improving the mixing resistance of dough and improving the stability of dough in the fermentation process;
Secondly, the dough improver will improve the heating expansibility of the dough, which is mainly manifested in the volume of the finished product and the internal organizational uniformity of the finished product;
Thirdly, the dough improver will keep the softness of the finished product for a long time, that is, delay the retrogradation of starch and so on.
Specific performance in bread:
1, volume comparison chart of finished dough toast for increasing volume (expansion in furnace).
Modifier can increase the combination between gluten and protein, and make the texture of gluten more delicate, thus retaining more gas produced by yeast fermentation, and the texture will be more delicate and swell better during baking. The improver can increase the ductility of dough and make it easy to stretch, and the bread will expand when heated by gas during baking.
2. Deepen the color of bread crust (left: light color of bread without improver; Right: golden yellow after adding)
Amylase in bread improver will hydrolyze starch in flour into dextrin or small molecular starch, and then under the action of other enzymes or yeast in flour, reducing sugar will react with protein to produce color after heating.
3, increase the stability of dough (especially in industrial production, the bread is unstable inside and easy to collapse. )
The ingredients in the bread improver will strengthen the gluten network structure and make the dough more stable during the mixing process, and it is not easy to over-mix. In the fermentation stage, the gas can be stably wrapped in the dough structure, which is not easy to leak, and the bread quality can be maintained to the maximum extent under various operating conditions.
4. Mechanical operability of the dough (without the cover, the dough is easy to beat and attached to the dough-beating equipment. )
What is good mechanical operability?
What is the specific performance? Dough should be hard, elastic and dry in mechanical operation, otherwise it will stick to the machine during mechanical molding, transportation and division, and the dough will be too soft to be molded. Bread improver can enhance the strength of dough, make the dough elastic, and make the dough surface dry, non-stick and easy to operate.
5. To improve the internal organization (even organization) of bread cost, compare the pictures of bread organization.
Mechanism of action:
Strengthen gluten strength, make gluten closely combined, and have fine and rich pores.
Emulsification makes the ingredients in the dough more uniform.
Oxidation, the synergistic effect of some components in the improver and oxygen, oxidizes the colored components in the dough and makes the tissue whiter.
6. Anti-aging (prolonging shelf life) adopts pressure curve.
7. Picture of the softness of bread texture compared with the texture of bread (bread is left for 24 hours).
Bread softness is an important consideration for users:
First of all, the gluten structure of bread must be good and the texture should be delicate. Protein can store more water when it is ideal (the formed protein is a polymer, which can store water), which is also the reason why the dough is not stirred enough or too much, or the bread that is not fermented enough or too much is easy to age.
Secondly, the role of enzyme preparation in the improver is to decompose the starch structure, making the starch difficult to regenerate.
Emulsifier can also combine with starch, change starch structure and slow down starch retrogradation.
8. Improve the crispness of the crust (especially European bread). Please briefly introduce the mechanism of crispy skin formation and how to reflect the specific advantages of our improver.
Modifier can increase the strength of dough and make bread swell better in the oven. Under the condition of baking at high temperature for a short time, the skin is thin and brittle, and the amylase in the improver can produce reducing sugar, which makes the bread better in color. The surface of bread sprayed with water in the oven will gelatinize at high temperature, producing small molecular dextrin and other substances, making the skin brittle.
The improver is shown in the steamed bag:
① The epidermis is smooth and white.
② The organization is even and delicate.
③ Increase the volume.
(4) Good water retention and prolonged shelf life.
What is the difference between the improver principle of steamed bread and toast?
The function of fermentation stage is basically the same, and the maturity mode is different. Steam heating requires a smooth and shiny surface (generally, the texture is white and delicate, the surface is white and bright, and the baking temperature is high, so the surface will have a color reaction, and the color development has a certain relationship with the improver. The action principle of modifiers on internal tissues is basically the same.
2. There are so many functions of improvers, how to choose them?
What are the different requirements of major user types at home and abroad (different processes \ different varieties \ different processing conditions) for the functions of improvers?
user type
Bread shelf life
Functional appeal
Chain bakery
The shelf life is less than 4 days.
The quality of flour is generally good, and it is not very sensitive to price. The improvers are mainly high-end.
Wholesale bread factory
The shelf life is usually 7 days to half a month.
The cost control is high, the flour is cheap, the performance and price of the improver are the highest, and the bread is resistant to fermentation, with large expansion in the furnace and fine texture.
Long term bread
Generally, the shelf life of milk-flavored bags is 2-6 months.
There are special requirements for improvers: high water absorption, good water retention and high emulsification.
Hamburg, Toast Slicing Factory
7 days
Because raw materials, production technology and finished product quality have standardized requirements, the pursuit of stable bread quality can meet the needs of automatic production.