Application of Additives in Baked Foods

With the rapid development of the bakery food industry and the wide application of food additives, food additives can improve the processing properties of bakery dough, increase specific volume and volume, prolong product shelf life and shelf life, improve quality, improve product yield and labor productivity, etc.

First of all, you must be familiar with the additives used, their functional properties, how to use them, and how much they are used

Different baked goods have different ingredients and different uses

Secondly, select the appropriate additives according to the flour quality and quality characteristics

Flour quality characteristics directly affect the quality of bakery products

In addition, the selection of additives should comprehensively consider the variety of different baked products

For example, in the production of traditional staple bread, only a small amount of sugar, oil, additives and other raw materials are added.

It is worth noting that the rational use of additives should be combined with the difference in production process, formula ratio and product quality

In bread production, different technological processes affect the use of bread additives

In short, in the production process, it is also necessary to flexibly consider the characteristics of the production environment temperature, humidity, machinery and equipment conditions, the repeatability and compounding between additives, and reasonably select and master the use of additives, so as to be necessary, reasonable, correct and appropriate.

(Source: "Grain Processing")

"China Food News" (September 13, 2021, 06 edition)

(Editor-in-charge: Yang Xiaojing)