Anti-aging solution for bread:
In the eyes of consumers in many countries in the world, especially in Asia, just like food must be delicious, whether the bread is soft enough is a key factor for consumers to decide to buy, because many consumers think that only soft bread is fresh and delicious. .
In fact, there are many factors that determine whether a bread is soft or not. In terms of raw materials, product formula, production process, production environment and even packaging materials, any difference in any parameter may bring about a big difference in the softness of bread. Also, consumers in different regions have different needs and evaluations of bread softness. Research in baking science has found that bread softness is related to the aging of starch in bread, and has a great relationship with the selection of suitable flour, improver, oil and Yeast in bread production. Many baking studies and tests have shown that: if high-quality wheat flour (higher protein quality, content and water absorption) is selected, high-quality oil and bread improver with anti-aging function are added in an appropriate amount, and a reasonable bread production and fermentation process is adopted, Then it is not difficult to produce bread that consumers like, soft texture, fine texture and elastic.
The decrease in softness caused by the rapid aging of bread is also a major pain point that has plagued the baking industry for a long time. The root cause of this problem is that the production technicians have insufficient awareness of the factors closely related to the raw materials, recipes, production processes, packaging materials and storage temperatures in bread production. Alleviating the aging of bread and improving the softness of bread can improve consumer satisfaction and expand sales. At the same time, by extending the shelf life of bread, the return rate and loss of bread can be greatly reduced, thereby increasing the profits of manufacturers.
1. Reasons for aging bread
The aging of bread begins when the bread is baked and cooled. The volatilization and migration of moisture in the bread reduces the crispness of the skin, the core begins to age and the softness decreases, and the overall hardening and slag drop lead to a decrease in its value.
The main reason for the aging of bread is the change in the structure of wheat starch in bread. The starch granules in wheat flour are composed of straight chain and amylopectin. During bread production, starch granules begin to swell and amylose is released. When the bread is baked and cooled, these amylose are linked together to form the bread's unique shape and strength, and the amylopectin, which remains inside the starch granules, is slowly linked together during the production process. As the shelf life of the bread increases, the internal structure becomes harder, the softness of the bread decreases rapidly and the crumb phenomenon occurs.
2. The solution to increase the softness of bread and relieve the aging of bread
The aging and lack of softness of bread has a lot to do with the quality of the flour used. Flour protein quality, protein content, flour water absorption, stabilization time, damaged starch content and other related indicators have a great influence on the softness, volume and structure of bread. Adding an appropriate amount of oil with emulsifying function has a significant effect on improving the softness of bread, while the melting point of oil and SFC and other indicators have a great influence on the softness of bread.
In order to improve the anti-aging ability of bread and improve the softness of bread, the use of high-quality, synergistic and anti-aging compound bread improvers (enzyme preparations, emulsifiers and colloids, etc.) can significantly delay the loss of water, bread aging, and improve bread. softness. The emulsifier in the dough has strong emulsifying properties, which can emulsify the moisture and oil in the dough and act on the starch to control the water absorption, expansion and viscosity of the starch. Emulsifiers can improve the mixing and fermentation endurance of the dough, which is beneficial for the dough to hold air and increase the volume of the bread and the improvement of the organization. At the same time, emulsifiers also have the ability to help dough and bread retain water, which is crucial to the softness of bread.
As processing aids in baked food, the application of enzymes has played an irreplaceable role in the development of modern baking industry. Alpha-amylase is one of the most widely used enzymes in bread improvers. Alpha-amylase can convert starch in dough into energy-sugar required by yeast for continuous and stable fermentation. Therefore, alpha-amylase in bread improver brings a good effect to the full fermentation of bread, the improvement of volume and the softness of bread. Effect. Compared with other lipases, xylanases, hemicellulase, glucose oxidase, etc., maltogenic amylase has a more significant improvement effect on bread softness and anti-aging. Maltose amylase acts on amylopectin, and the resulting hydrolysis affects the recrystallization of starch inside the bread and the cross-linking and entanglement of proteins, thereby greatly relieving the aging of starch in the bread, thereby improving the softness of the bread.
Product quality and taste can be improved through enhanced production environment and hygiene controls, the use of natural preservatives, and the addition of old-fashioned and natural flavors.
Adding an appropriate amount of sugar and fructose syrup with hygroscopic and water-retaining properties to the bread recipe can convert more monosaccharides during the yeast fermentation process, provide the yeast with energy for continuous gas production, enhance the dough gas production capacity, and increase the volume of the bread. Bread softness. The addition of sugar and syrup can improve the color of the bread, shorten the baking time, reduce the evaporation of moisture in the bread during the baking process, improve the softness of the bread and prolong the shelf life of the bread.
To produce soft bread, reasonable scientific formula design and strict production process control are very important. The flour should be high-gluten flour with high protein quality and high water absorption rate, and an appropriate amount of oil with good emulsification and dough lubricating function should be added. Bread taste. In order to control the excessive volatilization of the dough moisture in the proofing and baking process, the control of the proofing temperature, humidity and time of the dough, as well as the baking temperature and time is very important. On the premise of ensuring the dough is fully proofed and baked, it is very important to keep the proofing and baking time as short as possible to maintain the softness of the bread. In addition, the cooling temperature, humidity and time after the bread is baked are also important aspects. Bread cooling temperature and humidity too low, too long will cause the bread to lose too much moisture and is not conducive to the softness of the bread.
The selection of packaging materials for industrialized bread products has a great influence on the softness and shelf life of bread. The selection of packaging materials with good resistance to barrier (water and oxygen permeability) can reduce the continuous volatilization of bread moisture in storage, distribution and shelves, and maintain the softness of the bread, which can also prevent the entry of oxygen to cause product oxidation, odor and mildew.
The storage, distribution and point-of-sale ambient temperature control of bakery products has been a relatively neglected aspect of our industry. Low temperature will accelerate the aging of bread and reduce the softness of bread. We want to avoid storage and distribution at low temperatures.
3. Increase the softness of bread and ease the market value of bread aging
Consumers in different countries have different taste preferences for bread, as well as different expectations and evaluations of bread softness. Consumer survey reports show that consumers in many Asian countries have the habit of touching bread, checking the production date and ingredient list when buying bread. Therefore, bread softness, internal moistness and elasticity of bread are the basic requirements for fresh and high-quality bread, and are the priority of bread quality indicators for bread consumers.
Fresh, soft and moist bread is elastic and has a better sensory experience, which has a crucial impact on whether consumers choose to repeat purchases. Better bread softness can extend the shelf life of bread, giving consumers the confidence to buy more home-packaged bread products at a time, helping to expand sales.
Improving the softness of bread and extending the shelf life of bread will help the industrialized production of bread, improve production efficiency, and reduce production costs and distribution costs. Increasing the softness of bread and prolonging the shelf life of bread can expand the bread sales area, increase sales opportunities, reduce bread returns and reduce losses.
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