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27
Aug, 2020
The Phenomenon Of Bread Aging And Its Influencing Factors
(1) Internal tissue hardening: Crumb firming is caused by changes in starch structure. The starch granules of wheat flour are composed of amylose and amylopectin. During the baking process, the sta...
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24
Aug, 2020
How To Prevent Over-standard Preservatives In Food Factories
Third, when debugging a new product or changing the technology of an old product, it is recommended to test the preservative content multiple times. Because in the production process of baked produ...
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20
Aug, 2020
How To Prevent Over-standard Preservatives In Food Factories
First, be familiar with the maximum usage amount of preservatives. When using multiple preservatives at the same time, you need to understand the usage calculation method. The country has stipulate...
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17
Aug, 2020
Analysis Of Hidden Dangers Of Antiseptic And Fresh-keeping Of Chocolate Coate...
Poor performance of antiseptic and fresh-keeping products 1. Monomer chemical preservatives alone are not sufficiently targeted At present, most of the chocolate coating cakes on the market are com...
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14
Aug, 2020
Analysis Of Hidden Dangers Of Antiseptic And Fresh-keeping Of Chocolate Coate...
Secondary pollution caused by personnel, containers, tools, and equipment 1. Pollution caused by personnel (1) The staff's own hygiene is not in place Before entering the workshop, the staff di...
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10
Aug, 2020
Analysis Of Hidden Dangers Of Antiseptic And Fresh-keeping Of Chocolate Coate...
With its novel coating technology, soft and mellow taste, and outstanding quality, chocolate coated cakes have rapidly exploded the baking market from offline to online. The editor of Baiqing knows...
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05
Aug, 2020
The Secret Of Making Bread With Salt
Salt is a flavoring agent, but it plays a very important role in the bread making process. According to different recipes, the amount of salt is generally 1-2% of the powder. Since salt will reduce...
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31
Jul, 2020
The Meaning Of Water Activity To Food
The water in food exists in two forms: free water and bound water. Microorganisms produce and multiply on food, and the water that can be used is free water, not the total water content of food (%)...
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27
Jul, 2020
How To Correctly Use Food Preservatives
(1) Correct selection of preservatives Different preservatives have different physical and chemical properties. Each kind of preservative often has an inhibitory effect on only one or a few kinds o...
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24
Jul, 2020
How To Correctly Understand Food Preservatives
According to the investigation, the use of food preservatives mainly has the following problems: (1) Excessive use In order to cater to the misconception that the longer the shelf life, the better ...
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21
Jul, 2020
How To Produce Soft And Delicious Bread In One Fermentation
There are many bread production methods. Bread manufacturers can choose different methods according to their equipment, production environment, raw materials and the desired bread flavor and taste....
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16
Jul, 2020
How To Achieve A 6-month Shelf Life Of Bread
How can long-term bread not deteriorate during the 6-month shelf life? Bread is rich in carbohydrates, protein, etc. Therefore, during the storage of bread, especially in the hot and rainy seasons,...