Angel Yeast bread improver good partner

Bread improver is a composite food additives designed to improve the quality of bread, containing a variety of active ingredients complex enzymes, vitamin C, yeast nutrients, emulsifiers and the like, can be used in conjunction with yeast to make bread better quality. Level enterprise technical centers, post-doctoral research station Angel Yeast researchers after long efforts, has successfully developed a bio-products - bread improver. The product contains a variety of active ingredients complex enzymes, vitamin C (Vc), yeast nutrients, emulsifiers and the like, can be applied in conjunction with the Angel Yeast bread production. The results showed that yeast partner applications to improve the structure and toughness dough, easy to shape, and bread smooth surface, even internal structure, but also inhibit bread aging and prolong shelf life. [Function] bread improver (1) improve the whiteness and brightness of the appearance of bread; (2) increasing the volume of steamed bread, make bread stand full; (3) the internal texture of the bread evenly, organization delicate, soft and flexible finished ; (4) delaying the aging of bread, to extend the shelf life of bread, good steaming effect; (5) improve operational performance and stability of the dough fermentation. [Features] a rich variety of active ingredients over one enzyme system normal flour α- amylase activity is very low, β- amylase very rich. Flour sugar content is very low (about 1%), normal fermentation yeast can not meet the needs of the partner yeast α- amylase can compensate for lack of flour amylase activity, making it more break down starch into sugar, for yeast fermentation. α- amylase can not only accelerate the speed of the dough, but also to improve bread flavor and improve the softness, slow aging. In addition, the multi-enzyme system lipoxygenase can also make bread whitening, increase muscle strength and elastic dough. 2 Vc Vc, also known as ascorbic acid, which can make the dough many sulfhydryl group is oxidative dehydrogenation, two sulfhydryl united into one disulfide bond to form a macromolecular network structure of gluten, the dough holding enhanced gas , elasticity and toughness. 3 Yeast nutrients Yeast nutrients include ammonium, calcium and the like. Success depends on whether the dough is yeast normal growth and reproduction, to make the yeast grow normally yeast cells must first meet some nutrients. Yeast nutrient yeast in the fermentation process to provide nutrients the yeast to proliferate and improve fermentation capacity. 4 The main purpose is to enhance the gluten emulsifier emulsifier muscular force, increasing the volume of bread products. Further emulsifier can also be combined with flour amylose, to some extent, it can inhibit the aging of bread, to extend shelf life. Second, the effect is obvious with a good partner with Angel Yeast complex bread improver make bread, "bread smooth skin color than white, uniform fine pores inherent good taste chewy bread tastes fragrant and sweet, and can extend the shelf . Phase 3 and add a small amount, the amount of easy to use good partner complex bread improver rarely, only 0.1-0.3% of the amount of flour to achieve good results; can be added together and with other raw materials when bread improver surface, very easy to use add a good partner complex bread improver yeast when making bread with Angel, will bring you good quality and good value for money ingredients: corn starch, full-fat soy flour, soy meal fiber, CSL, glyceryl stearate, VC, lipase, xylanase range of applications: for bread, rolls, buns and other Chinese noodles production has increased significantly, the whitening effect. . to improve the internal organizational structure of bread, a significant increase in the use of whitening effect: 0.5% of the amount of flour added before the flour, yeast and other materials mixed use, then add water and surface fermentation recommend bread recipe. Yeast bread: flour 100% [Formula], 0.4% dry yeast, bread improver good partner 0.5%, 0.4% salt, water 45-50% [method] 1. The dry yeast dissolved in water, add a good partner bread improver, flour, water, stirring until the formation of gluten sufficient, stand for 10 minutes. 2. molding, proofing 40-50 minutes at 34-36 ° C, humidity of 75%. 3. steaming, stir for 15-20 minutes can Note: Use limit does not exceed 3% (by weight of the finished product) Storage: The product after sealing, as a cool dry place