特殊天然淀粉提高焙烤食品夹心质量

Functional native starches - an effective way to improve quality of bakery fillings

随着我国焙烤工业的不断发展,各式外观诱人、风味独特、质优耐存的糕点焙烤制品在各大小店铺内均有出售,且颇受人们欢迎。以现今的焙烤生产工艺技术,焙烤食品夹心制造商在加工含有高固分夹心的焙烤食品,如多纳圈(donut)、果酱馅饼和饼干时,普遍会面对产品出现焦糖化和过度蒸煮等问题。所以,配料的选用就成了生产的关键要素之一。

Bakery filling manufacturers are commonly faced with problems of caramelization and boil-out during the processing of bakery products that are formulated with high solid fillings as part of the final product. The new functional native starches presented here offer the textural benefits and processing advantages gained, until now, only with specially modified starches. Consequently, they are excellent alternatives to traditional gum stabilizers.