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HALAL Yellowish Powder Glycerin Monostearate Improve Fermentation Baking Quality Of Dough
Product Details:
| Place of Origin: | Guangzhou, China |
| Brand Name: | CARDLO |
| Certification: | HALAL, KOSHER, ISO, SGS, FDA, FSSC, REACH |
| Model Number: | E471 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 ton |
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| Price: | USD1600-2000/ton |
| Packaging Details: | 25 kg / Bag; 16 MT / 20' FCL ; 25 MT / 40' FCL |
| Delivery Time: | 8-15days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 6000 tons per month |
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Detail Information |
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| Appearance: | Yellowish Powder | ||
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| Highlight: | Yellowish Powder Glycerin Monostearate,HALAL Glycerin Monostearate |
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Product Description
Glycerin Monostearate improve the fermentation and baking quality of the dough
Application of Food Additive Monoglyceride in Flour Products
Application in bread
Monoglycerides have two main roles in the breadmaking process.
One is to adjust the properties of the dough and improve the fermentation and baking quality of the dough.
It can form hydrogen bonds or complexes with lipids and various proteins in dough, which greatly strengthens the network structure of dough.
The function of this structure is to store gas and determine the elasticity of the dough, so the strengthening of the structure improves the processability of the dough, improves the gas holding capacity of the dough, and can retain more carbon dioxide gas during the fermentation process without supporting the dough. Pores are broken, especially after proofing, the dough with monoglyceride added is larger than the dough without it.
In addition, monoglycerides can make the ingredients mix more evenly and stably during processing, so that the bread has a fine and uniform structure with small and dense air cells.
Monoglycerides can improve the lubricity of the dough. During the production process, it will not stick to mechanical equipment such as rollers, reduce the mechanical damage of the dough during the cutting, rounding and shaping process, and make the appearance of the product smooth and plump.
In addition, when the raw materials and other auxiliary materials have a certain change, it will not have a great impact on the quality of the finished product, so that the adaptability of the process will be enhanced.
The second is to prevent aging.
Monoglycerides can form complexes with amylose in flour, and the starch complexation rate of certain varieties of monoglycerides can reach 92%. The complexed starch is not easy to associate with each other, which delays the dryness and hardening caused by the recrystallization (retrogradation) of the starch during the bread storage process, and maintains a certain humidity of the product to make the bread soft, fresh and fresh. nutritional value.
