面粉品质稳定乳化剂解决方案

Solution of Wheat Flour Stability of the Quality Emulsifier

面粉加工企业除了在生产过程中,通过改进工艺、配麦配粉、添加改良剂来稳定面粉品质外,还应注意在储藏运输环节面粉品质可能产生的变化及原因。通过添加乳化剂可对面粉品质起到稳定作用,实验证明DATEM特别适用于面粉中脂质类的乳化,稳定效果较好。

The wheat flour processing enterprise except in the production process, through the improvement craft, matches wheat, increase emulsifier comes outside the stable bread flour quality, but also should pay attention to the change and the reason which possibly produces in the preserve transportation link bread flour quality, may get up the stabilization through the increase emulsifier to the bread flour quality, the experiment proved DATEM specially is suitable in the bread flour the lipin class emulsification stable effect is better.