Anti-corrosion And Fresh-keeping Analysis | Waffle Bread 2
Feb 28, 2020
3. Prone to aging and slagging phenomenon
(1) Although waffle bread is soft and delicate, due to its special technology and requirements for shelf life, prolonged storage time will inevitably lead to aging phenomena such as rough structure, hardened slag, and poor elasticity, which will reduce the quality of the product.
(2) Of course, it may also be due to excessive proofing, failure to control the fermentation temperature, excessive addition of calcium propionate and other reasons to accelerate the aging of the product.
(3) In order to ensure quality and safety, some manufacturers will add alcohol tablets to preserve freshness. Although it has a certain auxiliary effect on anti-corrosion, because the alcohol volatilizes after the alcohol tablets play a role, the sponge ingredients in the alcohol tablets will absorb the moisture in the bread. The product accelerates aging, and the taste of alcohol will mask the wheat aroma and fermented flavor of the product itself.
The usual solution to the above phenomenon is: adding enzyme preparations, emulsifiers, syrups, colloids and other ways to cooperate. However, additives may also bring bad taste to bread while improving the quality. Therefore, it is important to master the balance of the formula and control the amount of use.
4. Insufficient expression of wheat and oil aromas
Because Danish buns are different from sweet bread, their flavor characteristics are mainly reflected in the original flavor, so the quality of the dough will directly affect the flavor of the product. There are several main reasons for the lack of wheat aroma and oil aroma:
(1) The key points of the stirring and fermentation process are not well controlled. The selection of raw materials and excessive pressing of noodles can easily lead to the failure of the aroma of wheat; in addition, the length of the fermentation time, the control of the fermentation temperature, the selection and addition of yeast will directly affect the flavor of the fermentation.
(2) Added excessive food additives, especially emulsifiers. Emulsifier can play the role of emulsification and increase elasticity, but the disadvantage of adding too much is that it hides the flavor of the product itself.
(3) Oil encapsulation and poor folding level will affect the taste of the product. In the process of oil-coating and folding, if the temperature is too high and the dough is not loose enough, the integrity and ductility of the dough will be damaged, thereby affecting the expression of fragrance.
