What are the precautions of additives in flour food baking?

With the rapid development of baked food industry and the wide application of food additives, food additives have irreplaceable functions in improving the processing performance of baked food dough, increasing the specific volume and volume, extending the freshness and shelf life of products, improving quality, increasing product yield and labor productivity.
However, if it is not used and added correctly, it will destroy the dough process performance, produce undesirable ingredients, reduce the product rate and market acceptance, and even cannot achieve the quality of the product. Therefore, the correct use of additives in baked goods is particularly critical. The following is mainly bread, biscuits as an example to explain.
Must be familiar with the additives used ingredients, functional characteristics, use methods and dosage
Different baked foods have different additives and different uses. For example, the composite additives used in the production of bread include ammonium salts, calcium salts, oxidants, emulsifiers, enzyme preparations (such as amylase, protease, lactase, lipoxygenase, etc.), dispersants or fillers. Since the active ingredients and the amount of bread additives are very low, the process requires that the early stage should be fully mixed and uniform in order to facilitate the accurate weighing and measurement when using in large quantities and mixing and dispersing evenly in the dough to play its best effect.
Most of the additives provide yeast nutrition and promote dough fermentation; Improve dough elasticity, toughness, enhance dough strength and air retention, increase the volume of bread; Delay the aging speed, prolong the shelf life; Reduce the PH value of water, improve the hardness of water; Improve the flavor and internal organizational structure of bread and other effects.
Select appropriate additives according to flour quality and quality characteristics
The quality characteristics of flour directly affect the quality of baked products. Therefore, in order to ensure the quality of the product, the additive should be used according to its flour quality characteristics before use.
For example, processing bread must consider the strength of flour, amylase activity, color whiteness and so on. The flour for the production of hamburger non-staple food requires 12% protein, 32% to 33% wet gluten, and resistance to elongation resistance of 660BU. Staple food big bread flour protein 13%, wet gluten 36%, resistance to extension resistance 750BU.
If the selected flour protein content and wet gluten content can not meet the above requirements, the bread additives can be used to strengthen the strength of the bread, that is, the bread additives containing potassium bromate, ascorbic acid, glucose oxidase, fat oxygenase, ionic emulsifier, gluten powder and other ingredients. If the flour gluten content is too high, the strength is too strong, can choose no reinforcement effect, but contains protease, cysteine and other ingredients to reduce the strength of the bread additives and outstanding preservation effect.
If the flour used in bread production is new flour or new wheat flour, it is generally not suitable to use immediately. Or additives containing oxidizing potassium bromate, ascorbic acid, azoformamide, glucose oxidase, lipoxygenase and other components should be selected, through which the sulfur hydrogen groups can be oxidized into disulfur groups that can cross-link protein molecules to become a large molecular gluten network, that is, disulfide bonds, disulfide Bridges, restore and improve the strength and resilience of flour, and improve processing performance. Improve the ability to hold air during fermentation and awakening, and ensure that the quality of bread reaches the normal standard.
Otherwise normal dough fermentation can not achieve the ideal effect. At the same time, the viscosity of the new flour is very large after mixing into the dough, which is not easy to process and form, the bread is small in size, poor in elasticity, and the skin color is dark and dull. The dough is prone to collapse in the late waking period, during baking and after baking, resulting in production failure, and can not produce bread that meets the quality requirements.
Another example is the production of crackers, because it is a fermented food, the wet gluten content of wheat flour is required to be high or medium. Gluten elasticity is strong or moderate, generally with wet gluten content of 28% to 35% is appropriate. When using fermented dough improver, it can promote dough fermentation and greatly improve the production efficiency of biscuits. Enhance the operability and stability of dough, improve the resistance of dough to excessive fermentation; Improve the baking effect of the cookie, the taste is more crisp, the cake bubble is easier to color, the surface is bright. Therefore, it will make the organization of biscuits better, reduce the amount of yeast, and reduce the cost.
The selection of additives should consider the variety of different baked products
For example, in the production of traditional staple food bread, only a small amount of sugar, oil, additives and other raw materials are added, the formula is relatively simple, the types of materials are less, the amount of water is more, and the flour can fully absorb water to form gluten and gluten network.
However, other raw materials are less or not used, making the staple bread dough elastic toughness is not strong, the muscle is weak, the gluten network is not strong and tight, and the fermentation and wake up after the strength, endurance, continuity, continuity is insufficient.
Therefore, the staple bread can be used to contain oxidizing potassium bromate, ascorbic acid, azoformamine, glucose oxidase, lipoxygenase and other strengthening ingredients of bread additives. In comparison, the production of dim sum bread, that is, on the basis of the traditional bread formula, due to the use of more sugar, eggs, cream, milk powder and other advanced raw materials, improves the elasticity, strength and muscle strength of the dough, which is conducive to the dough processing and forming operation.
Therefore, in the bread additives used in this type of bread, the amount of oxidant (reinforcement agent) and fresh-keeping agent should be reduced appropriately. Similarly, the production of toughness biscuits and crisp biscuits, the use of loosening agents is also large difference.
According to the different production technology, formula proportion and product quality, reasonable use of additives
In bread production, different technological processes affect the use of bread additives. If the primary fermentation process is used, the amount of oxidizing reinforcement agent, fresh-keeping agent, and ammonium salt in bread additives can be reduced appropriately, and the normal amount of α-amylase can be maintained.
The amount of oxidizing reinforcement agent, fresh-keeping agent, α-amylase and ammonium salt in bread additive can be reduced by secondary fermentation process.
The formula ratio is different, the use of additives is also different, such as the use of whole fresh milk or skim fresh milk in the formula to produce bread, after 85℃ or more, 30 minutes of high temperature heating treatment, so that the whey protein contains more active sulfur gene in the heat denaturation inactivated, to prevent the dough sticky and soft, gluten, elastic toughness reduced.
For whole-fat fresh milk or skimmed fresh milk without heating treatment, bread additives containing oxidizing potassium bromate, ascorbic acid, azoformamide, glucose oxidase, lipoxygenase and other ingredients should be selected.
In addition, the use of more oil and syrup in the formula, because the oil is hydrophobic, limiting the water absorption of flour to form gluten, therefore, the more the amount of oil and syrup, the weaker the strength of the dough, the worse the elasticity. If the formula contains milk powder. The amount of eggs and salt used in the formula is less, while the amount of oil and syrup is more, it should choose potassium bromate, ascorbic acid, azoformamide, glucose oxidase, lipoxygenase and other oxidizing ingredients, as well as gluten powder, ionic emulsifier, artemisia powder and other bread additives with more reinforcing ingredients. At the same time, different product quality standards also determine the focus or difference in the use of additives.
In short, in the production process, but also flexible consideration of the production environment temperature, humidity and machine equipment conditions, repeatability and compound between additives and other characteristics, reasonable selection and grasp the use of additives, to achieve the necessary, reasonable, correct and appropriate use of additives, indeed to improve the quality of baked food, improve process performance, extend the shelf life effect.