بعض الانزيمات و المحسنات الخاصة واللازمة فى تجهيز الدقيق لصناعة البسكويتات
مرسل: السبت مايو 05, 2018 9:23 pm
بعض الانزيمات و المحسنات الخاصة واللازمة فى تجهيز الدقيق لصناعة البسكويتات ..... الخ
سؤال مهم
Can I use flour with 12% protein for biscuits, crackers and wafers?
Although flour with less than 10% protein is more suitable for many types of biscuits, crackers and wafers, good results can often be achieved with a higher protein content. If gluten is formed during processing it is important to ensure adequate dough softening; this can be done with reducing agents or enzymes. For wafers the protein has to be destroyed in order to prevent the formation of lumps. In this case a higher protein content results in products with a finer texture, less breakage and less water migration. It is only necessary to use starch to reduce the protein content if a very tender, melting structure is required.
Although flour with less than 10% protein is more suitable for many types of biscuits, crackers and wafers, good results can often be achieved with a higher protein content. If gluten is formed during processing it is important to ensure adequate dough softening; this can be done with reducing agents or enzymes. For wafers the protein has to be destroyed in order to prevent the formation of lumps. In this case a higher protein content results in products with a finer texture, less breakage and less water migration. It is only necessary to use starch to reduce the protein content if a very tender, melting structure is required.
المصدر موقع مولنشيمى