Application in cake and bread

In traditional cake and bread production, flour, eggs, oil and sugar are generally used as the main ingredients of the formula, and some products will add some corn starch in order to reduce the gluten. Due to the high content of straight chain starch in wheat starch and corn starch in flour, and straight chain starch is easy to dehydrate and harden during long-term placement, which affects the quality of the product, so the starch does not have enough water retention is one of the main reasons for the aging of the cake, and in order to improve this situation can be added in the right amount of modified starch.

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The hydroxypropyl diastarch phosphate or acetylated diastarch phosphate in modified starch has good hydrophilicity and water retention due to the introduction of hydrophilic groups, which can greatly improve the water retention of the cake, slow down the aging process, and obviously enhance the taste and shelf life of the products.

The low pasting temperature and fine organization of modified starch can make the cake taste smooth and the organization Q elastic. The raw material of modified starch can choose waxy corn starch or tapioca starch, and the added amount is 5~20% of flour.

The finished product of the cake has fine organization, puffy and soft, and Q-run taste, and the product will lose less water in 30 days under the freezing state of -18 degrees Celsius, and the cake can keep moist and good elasticity after thawing.

Application in fruit paste and jam

In a broad sense, fruit paste jam is divided into pastry pastry cream, decorative jam, baking with the sandwich jam filling. In the application of laminating fruit paste, fruit paste in pastry decoration plays an important role in spreading and laminating, and the quality of the product directly affects the laminating effect. Through etherification and cross-linking compound denaturation of starch with good spreadability, plasticity, high brightness, can be made into satisfactory fruit paste. At the same time, cross-linked stabilized starch has good emulsifying property, which can be used together with cream and so on, and play a good effect of framing modification in cake and pastry decoration.

The baking resistance of baking jam is the most crucial performance requirement. Poor quality jam is prone to collapse, change shape, moisture loss, etc. when baking bread filling, and its surface is also prone to surface peeling, dry wrinkles, etc., which seriously affects the quality and appearance of the product.

The cross-linked etherified starch in modified starch enhances the structure of starch granules due to the introduction of cross-linking bonds. The ability of starch to resist the destructive effects of external forces (stirring and shearing, low pH) is greatly improved, which enables starch to maintain its original properties and avoids collapsing and bloating due to thinning and dewatering. At the same time, modified starch improves its transparency and stability through esterification and etherification reactions, solves the problem of water loss of jam, and makes the jam with bright appearance. After high-temperature baking and long time storage, the jam can still maintain a smooth body, no collapse, no peeling, no dilution, no delamination, bright color and good spreadability. Modified starch in fruit paste jam fruit filling in general dosage of 4 ~ 8%, raw material selection of waxy corn modified starch is preferred.

Jam recipe case:

White sugar 35%, maltose syrup 20%, pectin 0.5%, hydroxypropyl diastarch phosphate 5%, citric acid 0.3%, calcium chloride 0.05%, the right amount of pigment, the right amount of flavor, water 40%. The jam produced under such a ratio has good gloss, good spreadability, plasticity, good palatability and acid resistance.

Application in moon cake filling

Moon cake fillings can be divided into pure lotus seed paste filling, fragrant lotus seed paste filling, bean paste filling, milk yellow filling, fruit filling and so on according to the different raw materials used. These fillings are generally made of lotus seeds, beans, fruits, etc. as the main fillings, adding sugar, oil, original starch, flavors, etc. Due to the original starch and beans inside the raw material of the starch aging phenomenon of instability, the fillings often appear on the surface of the surface dry cracking, hardening sand, poor transparency, poor color and other undesirable phenomena.

In order to solve the above problems, some manufacturers by changing the production process and the composition of raw materials and auxiliary materials, achieved certain results, is now commonly used by adding a certain amount of auxiliary materials (mainly food thickeners, stabilizers and other composite additives) to solve the problem, but the cost of such an increase in a very large. In order to reflect the natural nature of the product and achieve the desired effect, many manufacturers use to add a certain amount of modified starch to improve the quality of the product.

Modified starch has strong water-absorbing and water-retaining properties, high transparency, good film-forming properties, strong stability and other characteristics, which can be very good to improve the moisture content in the fillings, which is conducive to the smoothness of the surface of the product. Starch has good transparency and surface luster after pasteurization, and can be well combined with sugar substances to form a transparent and elastic homogeneous dispersion system, thus making the product more stable.

Because modified starch introduces other foreign polar groups to enhance hydrophilicity and spatial stability, it can be well complexed with certain components in the products to form stable substances, which can improve the flavor and color of the products. Meanwhile, the product has better acid and heat resistance, which can strengthen the processability of the product. The additive amount of modified starch is 2% to 8% of the finished product, and the raw material selection of waxy corn starch and tapioca starch is preferred.

Application in Baking Polish

In the baking industry, many products need to be coated or varnished on the surface, such as rice crackers, nuts, etc. The surface needs to be adhered to the seasoning and prevented from absorbing moisture. To maintain a bright appearance, nut products want to have a pleasant gloss even after baking. The traditional production method is to use colloid or maltodextrin, the original starch for thickening adhesion, but due to the high consistency of colloid, the original starch, the spreadability is not good, the coating is easy to cause uneven or low solids, the flavor is difficult to adsorption.

Maltodextrin is not easy to keep and bond the product made due to the high moisture absorption of the product itself. There is a need for a starch that can be adjusted to have a high solids content and dry quickly to increase the color and luster of the product.

Oxidized hydroxypropyl starch has a low viscosity, good film-forming properties, can form a flexible, non-cracking film, strong adhesion, can maintain the internal structure of baked products. The amount added is 5% to 10% of the flavor, heat paste before use and pour it on the surface of baked products before or after baking.