Inquiry
Umami seasoning
The main umami substances are amino acids, peptides, nucleotides, organic acids and compound umami agents.Amino AcidsMonosodium Glutamate (MSG)The main amino acids of umami in food are glutamic acid, aspartic acid, alanine, glycin...
Increase bread volume, and delay the aging
Problem: Bakery products are small and easily aged. Solution: Usually, some food additives with enhanced anti-aging ability of bread are added to the bread formula, including enzyme preparations, emulsifiers, hydrophilic colloids ...
Reduce flour gluten
Low gluten flour is needed to make pastries, cookies, etc. Reducing agents are usually used to weaken gluten, and in addition to reducing agents, protease is used to reduce the elasticity of dough.Reducing agentReducing agent is a...
Solve low gluten strength and poor tensile property
During the milling process, due to the action of mechanical forces, the protein (-S-S-) bond in flour is broken into (-SH) bond, which reduces the strength and gas retention of gluten. The (-SH) and (-S-S -) bases in the flour det...
Flour Whiteness Issues in Milling
In flour milling, a common issue is the yellowish color and insufficient whiteness, which can negatively impact consumer preferences, especially for steamed and boiled foods that require high whiteness.The main whitening agents ar...