Anti-corrosion And Fresh-keeping Analysis | Waffle Bread

Waffle bread is made by filling Danish dough with cheese sauce or custard and baking it in a waffle mold. It not only has the shape of a waffle, the soft taste of a Danish bun, and the perfect fusion of the rich flavor of cheese sauce or milk, but due to the unique technological formula and high-demand taste of the waffle bread, the product is stored and sold in the process Prone to the following anti-corrosion and preservation problems.

1. Prone to mildew deterioration

(1) Because the product is baked in a mold, most of the moisture in the dough cannot be volatilized and remains in the product, which makes the final product's moisture content and water activity higher, which provides favorable conditions for microorganisms to multiply;

(2) Waffle bread contains cheese sauce or custard filling, the filling and dough have moisture migration, which makes the moisture of the dough rise, and the nutrient content is rich, it is easy to be used by microorganisms, causing the product to grow mold;

Therefore, we need to pay attention to: one is to choose a multi-layer composite roll film on the packaging to reduce product air permeability and prevent air leakage; the other is nitrogen-filled packaging; and the third is to add Baiqing bread preservative, because ordinary chemical preservatives do not Pertinence and easy to bring bad taste to the product, Baiqing bread antiseptic preservative is a combination of antibacterial plant extracts and lactic acid bacteria extracts with a small amount of chemical preservatives, which has a better antibacterial effect in bread and does not affect the product at all The taste can greatly improve the stability of the product's anti-corrosion system. Of course, don’t ignore the sanitation control (raw materials, environment, equipment, personnel, etc.), pay more attention to the details to reduce the chance of contamination between the product release and the packaging.

2. Prone to fat oxidation and failure

(1) The waffle has a mellow taste and retains most of the hand-tear package formula. The oil content is high. Oxidative rancidity will inevitably occur after secondary processing. Over time, the waffle will produce a hala taste, and even further The acid value and peroxide value exceed the standard.

(2) The product is often due to the migration of water between the filling and the dough, and it is inevitably caused by the oxidation of oils-commonly known as hala flavor, which affects the quality of the product, due to the influence of PH value, environmental temperature, light and even metal ions for a long time.

Therefore, we recommend choosing good fats and fillings. Although the fat itself contains chemical antioxidants, it is difficult for the antioxidants to work when added to the dough. However, the lactic acid bacteria moisturizing cream contains natural antioxidant factors, which can effectively delay the fat oxidation and failure when used in the dough, so that the product maintains a natural and fresh flavor during the shelf life, and it is added to the dough to bring a natural fermented flavor, which can greatly improve The flavor of waffle bread.