Sodium Alginate rau Bakery

Thaum lub sij hawm ci, sodium alginate feem ntau ua haujlwm ua "tus neeg hloov kho" thiab "stabilizer". Txawm hais tias nws qhov kev siv tsawg heev, nws tuaj yeem txhim kho cov khoom zoo, txhim kho kev ua haujlwm thiab txuas ntxiv lub neej txee.

Sodium alginate tsis yog cov khoom siv raw (xws li hmoov, qab zib lossis roj), tab sis yog cov khoom noj khoom haus ntxiv. Nyob rau hauv ib tug complex ci system, nws plays lub luag hauj lwm hauv qab no:

1. Moisture tuav thiab adhesion: Nws lub luag haujlwm tseem ceeb yog txhawm rau txhawm rau ya raws, tiv thaiv cov khoom tsis zoo thiab tawg.

2. Txhim kho kev ntxhib los mos: Nws txhim kho lub viscoelasticity thiab extensibility ntawm lub khob noom cookie / batter, ua rau cov khoom tiav uas yog softer, fluffier los yog ntau chewy.

3. Qhov system stabilization: Nws ua raws li emulsifier stabilizer, pab muab cov roj theem thiab dej theem thiab tiv thaiv kev sib cais.

4. Tshwj xeeb shaping: Vim nws cov khoom siv gel, nws tuaj yeem tsim cov ntawv tshwj xeeb thiab cov ntaub ntawv.

Cov piv txwv tshwj xeeb ntawm sodium alginate hauv cov khoom ci:

 1. Cov khoom noj mov

Tiv thaiv kom qhuav tawm thiab ncua lub neej txee:

Sodium alginate cuam tshuam nrog cov hmoov txhuv nplej siab thiab gluten proteins hauv cov hmoov nplej los tsim kom muaj kev ruaj ntseg network. Nws muaj peev xwm adsorb noo noo, slowing down lub ripening txheej txheem ntawm starch thaum lub sij hawm cia. Ripening yog lub ntsiab ua rau lub khob cij qhuav, tawv, thiab crumbly.

Ntxiv 0.1% - 0.3% ntawm sodium alginate rau cov hmoov nplej hnyav (pab cov qhob cij nyob twj ywm mos thiab noo rau 2-3 hnub, txuas ntxiv nws lub sijhawm noj kom zoo).

Txhim kho khob noom cookie tuav thiab ntim kawg:

Ua kom cov nplaum nplaum thiab extensibility ntawm lub khob noom cookie, txo cov nplaum, ua rau lub khob noom cookie yooj yim dua. Nws cov khoom khaws cia roj pab kom ruaj khov npuas thaum fermentation thiab ci.

Ua kom lub ntim tshwj xeeb ntawm lub khob cij, ua rau cov qauv sab hauv ntawm lub khob cij zoo ib yam, muag heev, thiab nrog cov phab ntsa nyias nyias.

Cov khoom siv tshwj xeeb siv sodium alginate: dawb toast, qhob cij qab zib, hamburger buns, qhob cij noj hmo, thiab lwm yam.

 2. ncuav mog qab zib

Ua kom muaj dej noo thiab txhim kho kev ntxhib los mos:

Cov sodium alginate tsim cov dej- khaws cov network hauv cov batter, txo cov evaporation ntawm noo noo ntau dhau thaum ci. Qhov no pab lub ncuav mog qab zib khaws cov dej noo ntau dua tom qab txias. Lub ncuav mog qab zib ua ntau moist thiab mos (nyob rau hauv ib txoj kev zoo), thiab tsis qhuav los yog dawb, nrog ib tug ho txhim khu kev ntxhib los mos. Rau qis- cov ncuav qab zib muaj roj, nws tuaj yeem them rau qhov ziab thiab tawv tawv los ntawm kev txo cov roj.

Ua kom cov viscosity ntawm cov batter pab kom stabilize cov npuas ntxiv thaum sib tov, tiv thaiv lub cev qhuav dej ntawm cov npuas dej.

Enabling zoo ncuav mog qab zib nce thiab ib tug finer, ntau yam ci ci qauv.

Daim ntawv thov tshwj xeeb ntawm sodium alginate: daim txhuam cev ncuav mog qab zib, ncuav mog qab zib angel zaub mov, phaus ncuav mog qab zib, muffins, thiab lwm yam.

 3. ncuav qab zib

Txhim kho extensibility thiab shaping:

Alginic acid sodium tsub kom lub viscosity thiab plasticity ntawm lub khob noom cookie, ua rau nws tsis tshua muaj kev tawg thaum dov thiab shaping, yog li tsim kom pom tseeb. Nws yog qhov tshwj xeeb tshaj yog haum rau cov zaub mov noj qab haus huv uas muaj suab thaj tsawg thiab cov ntsiab lus fiber ntau (hauv cov zaub mov zoo li no, lub khob noom cookie gluten tsis muaj zog thiab tsis muaj zog), txhim kho kev ua haujlwm zoo. Los ntawm kev ua kom cov viscosity ntawm lub batter, nws tuaj yeem tiv thaiv kom tsis txhob muaj ntau dhau thaum lub sijhawm pib ci. Cov khoom kawg muaj qhov zoo tshaj plaws thickness thiab ib qho zoo sib xws.

 4. Txiv Hmab Txiv Ntoo Fillings

Nyob rau hauv cov khoom xws li txiv hmab txiv ntoo pies thiab jam- puv pastries, ntxiv sodium alginate yuav ua rau lub filling thicker thiab kaw nyob rau hauv cov dej noo tso tawm los ntawm cov txiv hmab txiv ntoo, tiv thaiv lub filling los ntawm overflowing los yog leaking thaum lub sij hawm ci, yog li tsis txhob tawg crust los yog ua rau hauv qab ntub dej. Lub filling tuaj yeem tswj tau nws cov duab zoo, muaj nplua nuj tsw, thiab lub crust tseem crispy.

Cream, Mousse Stabilizers:

Sodium alginate yog siv ua ke nrog carrageenan, thiab lwm yam., kom ruaj khov whipped cream los yog ib co mousse fillings uas tsis yog cov khoom siv mis nyuj, txhim kho lawv cov cua sov ua hauj lwm thiab lub peev xwm tuav tau.

Txhuam ib qho kev daws teeb meem ntawm sodium alginate rau ntawm qhov chaw ntawm cov khoom noj ci tuaj yeem tsim cov yeeb yaj kiab pob tshab, xauv rau hauv cov dej noo thiab tsim kom muaj lub ntsej muag zoo nkauj.

 5. Gluten -dawb thiab Tshwj Xeeb Ci

Cov qauv kev txhawb nqa rau gluten- cov khoom pub dawb: Rau gluten - cov hmoov nplej dawb tsis muaj gluten network (xws li cov hmoov nplej, pob kws hmoov), cov khoom xws li cov khoom siv colloidal (xws li sodium alginate) tuaj yeem simulate qee qhov kev ua haujlwm ntawm gluten, muab cov khoom lag luam nrog viscoelasticity thiab roj cia khoom, yog li tsim cov khoom tsim. Qhov no ua kom zoo dua qhov ntim, qauv, thiab kev ntxhib los mos ntawm gluten -dawb qhob cij thiab khoom qab zib, tiv thaiv lawv los ntawm kev sib tsoo thiab ua nkig.

Kev txhim kho kev ntxhib los mos rau fiber ntau- cov khoom nplua nuj:

Hauv cov khoom lag luam tag nrho, cov khoom siv bran siab, lossis lwm yam khoom siv nrog cov fibers ntxiv, cov fibers cuam tshuam nrog gluten network thiab nqus dej ntau. Sodium alginate pab nqus dej ntau dhau, yog li txhim kho tag nrho cov nplaum ntawm lub khob noom cookie.