果胶性稳定剂在冷冻面团中的应用特性

<正> 几年前,焙烤工业主要采用新鲜面团来制造面包。发展至今,采用冷冻面团来制造面包已成为焙烤工业增长最快的市场热点之一,方便性可说是主要的原因之一。较短的加工时间,更大的生产灵活性,较少的废料,以及更有效的资源利用,是采用冷冻面团的工艺特点,其发展之迅速,与目前日益增多的面包店铺密切相关。

Pectin-based stabilizer for frozen dough

Bread made from frozen dough is one of the fastest growing market segments within the baking industry today. However, due to the instability of the quality of frozen dough, a pectin-based stabilizer, which improves dough stretchability and gas retention, resulting in the increased volume of baked goods, has been developed. Here, we review the functions of this stabilizer.