the gas generated is usually
English Public
While in the making process of pastry production line, bread improver is important. So, what is bakery improver? How does bread improver work in bread production line? Here may be a brief introduction about bread improver in cake production line(mainly consists of tunnel oven, spiral soothing tower, and dough fermentation room).
Dessert Production Line
1. Problems encountered from the cake production line along with pastry enterprises
The first is the quality of flour. Baker can not control the quality of flour, only through the control belonging to the production process, that is, the addition of improver to improve the stability of flour within the production process and the quality of bread.
The second is a aging of wheat starch, that is starch retrogradation. After the bread comes out of the oven, the starch will begin its aging process. Far east noodles, such as steamed buns, will likely face aging, dry in addition to hard hair, rough tissue along with other problems in the manufacturing.
These factors will affect the quality of flour products, so the effective improver is now the first choice of numerous bread bakers.
2. This improver in bread, steamed bakery production
A. The dough modifier can effectively improve the stability of the dough inside bakery production line course of action, such as improving the dough's stirring resistance in addition to improving the stability in the dough in the fermentation practice.
B. Dough improver can enhance the expansion of dough, mainly inside volume of the done product, and improve the homogeneity from the finished product.
C. The dough improver help keep the softness of the finished product for a long period.
Bread improver specific operation in biscuit production collection:
1. Increase the volume (expansion) by comparing the volume of bread made via dough toast.
The improvers can add to the binding between gluten proteins, generating the gluten tissue extra dense, thus maintaining more with the gas produced by fungus fermentation, and making the tissue more delicate plus expansible during baking. The improver can enhance the dough elongation so that this dough is easy that will stretch, the baking propane is heated, improve large effect of bread. (left unmodified bread light color, right extra after golden)
2. The amylase within the bread improver in cereal bar production line will hydrolyze the starch while in the flour to dextrin or maybe small molecule starch, after which it after the other enzymes inside the flour or yeast effect to offer reducing sugar, reducing sugar inside the heat and protein reaction to provide color.
3. Increase the stability with the dough (especially in this industrial production, the bread is unstable and at risk from collapse)
The ingredients in the bread improvers will strengthen the gluten network composition, making the dough much more stable during stirring and less liable to excessive stirring. In the particular fermentation stage, the gas generated is usually more stable wrapped inside the dough structure and less at risk from air leakage. The bread quality could be maintained to the highest under various operating ailments.
4. Mechanical operation of the dough (the dough is easy to be beaten and adheres into the beating equipment and operations platform)
Embodied in the dough while in the mechanical operation requirement if the dough is hard, elastic, surface drying, otherwise the actual mechanical forming, transportation, segmentation process will produce glue machine, the dough is quite hard molding is too soft, bread improver can fortify the dough thews, create the dough is stretchy, and can make the actual dough surface dry, tend not to glue machine, easy to operate.
5. To improve the internal organization (even organization) with bread cost in bakery output line, bread cross portion pictures were used with regard to comparison.
6. Anti-aging (extend the shelf life) using strain curve
7. The softness of bread tissue was offer the picture by bakery tissue (bread placed intended for 24 hours) pressure weight.
Soft bread is user with the more important factors take into account: first bread gluten structure is family certainly, organization is divine, the protein to sort ideal can save additional water (form good protein may be a polymer, can save the actual water), which is why lower than mixer, excessive or too little fermentation, and the explanation of excessive bread growing old; Secondly, the function of enzyme while in the improver can decompose the actual starch structure, which makes the starch hard to regenerate. Moreover, emulsifier could also combine with starch to change starch structure and decelerate starch regeneration.
8. Improve the crispness of the epidermal in bread production collection.
https://www.bossda.com.cn/Cake-Production-Line-pl3078896.html 201911ld
Dessert Production Line
1. Problems encountered from the cake production line along with pastry enterprises
The first is the quality of flour. Baker can not control the quality of flour, only through the control belonging to the production process, that is, the addition of improver to improve the stability of flour within the production process and the quality of bread.
The second is a aging of wheat starch, that is starch retrogradation. After the bread comes out of the oven, the starch will begin its aging process. Far east noodles, such as steamed buns, will likely face aging, dry in addition to hard hair, rough tissue along with other problems in the manufacturing.
These factors will affect the quality of flour products, so the effective improver is now the first choice of numerous bread bakers.
2. This improver in bread, steamed bakery production
A. The dough modifier can effectively improve the stability of the dough inside bakery production line course of action, such as improving the dough's stirring resistance in addition to improving the stability in the dough in the fermentation practice.
B. Dough improver can enhance the expansion of dough, mainly inside volume of the done product, and improve the homogeneity from the finished product.
C. The dough improver help keep the softness of the finished product for a long period.
Bread improver specific operation in biscuit production collection:
1. Increase the volume (expansion) by comparing the volume of bread made via dough toast.
The improvers can add to the binding between gluten proteins, generating the gluten tissue extra dense, thus maintaining more with the gas produced by fungus fermentation, and making the tissue more delicate plus expansible during baking. The improver can enhance the dough elongation so that this dough is easy that will stretch, the baking propane is heated, improve large effect of bread. (left unmodified bread light color, right extra after golden)
2. The amylase within the bread improver in cereal bar production line will hydrolyze the starch while in the flour to dextrin or maybe small molecule starch, after which it after the other enzymes inside the flour or yeast effect to offer reducing sugar, reducing sugar inside the heat and protein reaction to provide color.
3. Increase the stability with the dough (especially in this industrial production, the bread is unstable and at risk from collapse)
The ingredients in the bread improvers will strengthen the gluten network composition, making the dough much more stable during stirring and less liable to excessive stirring. In the particular fermentation stage, the gas generated is usually more stable wrapped inside the dough structure and less at risk from air leakage. The bread quality could be maintained to the highest under various operating ailments.
4. Mechanical operation of the dough (the dough is easy to be beaten and adheres into the beating equipment and operations platform)
Embodied in the dough while in the mechanical operation requirement if the dough is hard, elastic, surface drying, otherwise the actual mechanical forming, transportation, segmentation process will produce glue machine, the dough is quite hard molding is too soft, bread improver can fortify the dough thews, create the dough is stretchy, and can make the actual dough surface dry, tend not to glue machine, easy to operate.
5. To improve the internal organization (even organization) with bread cost in bakery output line, bread cross portion pictures were used with regard to comparison.
6. Anti-aging (extend the shelf life) using strain curve
7. The softness of bread tissue was offer the picture by bakery tissue (bread placed intended for 24 hours) pressure weight.
Soft bread is user with the more important factors take into account: first bread gluten structure is family certainly, organization is divine, the protein to sort ideal can save additional water (form good protein may be a polymer, can save the actual water), which is why lower than mixer, excessive or too little fermentation, and the explanation of excessive bread growing old; Secondly, the function of enzyme while in the improver can decompose the actual starch structure, which makes the starch hard to regenerate. Moreover, emulsifier could also combine with starch to change starch structure and decelerate starch regeneration.
8. Improve the crispness of the epidermal in bread production collection.
https://www.bossda.com.cn/Cake-Production-Line-pl3078896.html 201911ld
by stayfight
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