Monoglyceride Improve The Taste And Crispness Of Biscuits, Prevent "Reverse Oil"
Application of Food Additive Monoglyceride in Flour Products
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In the production of biscuits, monoglyceride can form an oil film on the surface of protein and starch granules to isolate the penetration of water and limit the formation of gluten, thereby reducing the elasticity of dough, controlling the swelling degree of gluten, improving plasticity and shortening the mixing time.
The monoglyceride has a lubricating effect, making the dough not stick to the rolls and molds, and the surface is smooth. The reduction of surface tension makes the air easy to be stirred into the dough, thereby increasing the porosity of the dough, forming more uniform and finer pores, making the pores of the product dispersed and dense, and improving the crispness of the biscuit; it can also make the dough more flexible. More gas is retained, and the increase in gas content can significantly increase the volume of biscuits, and the higher the baking temperature, the more obvious the difference.
At present, in order to improve the taste and crispness of biscuits, the amount of various oils and fats has been increasing recently. To prevent the phenomenon of "reverse oil" caused by oil leakage, monoglycerides can be added to make the oil evenly distributed in the dough in an emulsified state. , improves water retention and prevents aging.
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FSSC Food Grade Emulsifier Monoglyceride Improve Taste And Crispness Of Biscuits Prevent Reverse Oil Images
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