What is the application of pectin in western pastry?

As one of the indispensable ingredients in the process of making pastry, an in-depth understanding and mastery of the relevant properties and uses of pectin can largely help people in the process of making western-style pastry to achieve twice the result with half the effort.
Classification of pectin
According to the proportion of acid esterification in pectin, pectin can be divided into two kinds of low-methoxyl and high-methoxyl, in which the esterification degree is lower than 50% of pectin is low-methoxyl pectin, and the esterification degree is higher than 50% of pectin that is high-methoxyl pectin, due to the characteristics of this kind of pectin with high temperature and fast gel, so it is often used in the production of high acidity jams, fruit juices, and the process of soft candy gels.
The main purpose of the classification of pectin is to enable people in the process of making pastry according to the characteristics of different types of pastry, targeted selection of pectin compatible with it, in order to ensure that the final production of Western-style pastry in the shape, texture and other aspects to achieve the desired results. Pectin with low methoxyl content
Pectin with a methoxyl content of <7% is not affected by its own sugar content, so in an environment with a large number of divalent metal ions, low-methoxyl pectin is more likely to form jellies, and this type of pectin jellies are reversible after heating.
The standards for testing low-methoxyl pectin jellies are different from those for high-methoxyl, which are usually tested by uniform international standards, whereas the standards for low-methoxyl are determined by different manufacturers according to their own practical conditions. High methoxyl pectin
Pectins with a methoxyl content of ≥ 7% have a freezing ability only in liquids with a pH of 2.6 to 3.5. Therefore, based on the properties of this type of pectin, it can be concluded that the use of high methoxyl pectins is optimal in highly acidic gels, jams, juices, and other related western confectionery products.
It should be noted that, unlike low-methoxy pectins, jellies made with high-methoxy pectins are irreversible when heated.
Pectin in the application of Western-style pastries with the improvement of people’s living standards, can produce and sell the type of Western-style pastries is also gradually increased, so the proportion of pectin in the production of Western-style pastry has also shown a steadily increasing trend, whether it is the more common jam, juice, gel fudge or other need to apply a large number of the above materials produced by the Western-style cakes, breads and other pastries in people’s daily life, the frequency are increasing day by day. Frequency is increasing day by day, because of this, the food industry on the pectin demand is also particularly obvious.
Application of low-methoxy pectin
One of the most important characteristics of low-methoxyl pectin is that it has a great overlap with the ingredients needed for making pastry, i.e., there is no lack of any one of the things needed for making pastry in low-methoxyl pectin, therefore, more and more people add it into the process of making pastry in recent years, such as common ice creams, puddings, and bakery centerpieces.
Bakery fillings, commonly known as bakery jams, are usually used on the surface or inside of cakes and breads, and therefore have high requirements in terms of heat stability and moisture activity to avoid deterioration of pastries due to moisture transfer.
Although the vast majority of bakery sandwich material in the solids content is relatively high, but this does not mean that it should be used high methoxyl production of pectin, this is because the sandwich material needs to ensure that the temperature can be reduced to the appropriate temperature before canning, and after the completion of the canning of the need to apply the machinery to pump it, high methoxyl pectin will be due to its own characteristics and lead to the destruction of the stability of the pastry in the process of pumping the pastries, which will cause problems such as shrinkage, which is very important for the bakery. Problems such as shrinkage, which is very unfavorable to the transportation and sales of Western-style pastries, the application of low-methoxyl pectin is not a concern, which is mainly based on the pectin in the heating also has a certain reversibility, therefore, in the production of baked sandwich materials should make full use of this type of pectin can be highly combined with the characteristics of calcium to maximize to meet the requirements of the stability of the Western-style pastries on their own.
Application of high methoxy pectin
High-methoxy pectin in pastry is mainly used for the production of jam, gelatin fudge, fruit juice and other related products, this article mainly introduces how to rationally use high-methoxy pectin to produce new gelatin fudge. Firstly, glucose, water and appropriate amount of sugar are put into a pot and heated with a small fire; then, high-methoxylated pectin and powdered sugar are put into a pre-prepared and completely dry container and stirred thoroughly, based on which the mixture is stirred again with 80 ℃ warm water until the high-methoxylated pectin is completely dissolved; next, the two mixtures are fused and heated to 110 ℃ over a fire and then cooled away from the flame, paying attention to the temperature of the mixture, and then cooling the mixture after it has been cooled away from the flame. Pay attention to the temperature of the mixture, and continue the next step when it cools down to 90 ℃, fully dissolve gelatin with hot water, stir with the cooled mixture, and adjust the brix of the obtained mixture to 76; finally, add citric acid, and quickly pump with a beater, and then inject it into the corresponding molds to be cooled and solidified to complete the production of gelatinous fudge.
Conclusion
As one of the extremely common components of Western-style pastries, it is relatively difficult to flexibly use the different characteristics of pectin to make Western-style pastry, therefore, it requires a lot of practice by the producer, and in the process of practice, timely discovery of their own misconceptions or deficiencies, on the basis of which targeted learning and correction, in order to achieve the final effect of producing Western-style pastry with color, aroma and flavor.