Yihao Classroom
Ways to control the aging of bread
There are several methods that can be used to control the aging of bread and extend the shelf life. The function of these methods is only to extend the shelf life of bread and prevent excessive aging.
1. Temperature adjustment
Both heat and freezing can prevent the aging of bread products, prolong the sale time, and continue to heat the bread products to keep them in a higher temperature environment such as 40～60℃ or slightly lower, which will keep the bread soft for a long time. , Especially in the case of low temperature in winter, especially effective. However, due to the high temperature, it is easy to cause mold and rot, and lose part of the moisture and fragrance. Freezing is a method. Freezing must lower the temperature below -20°C to prevent rapid aging, and the cooling and thawing speed cannot be too slow. This method consumes a lot of energy and is not cost-effective under current empirical conditions.
2. Packaging
Good packaging can prevent the loss of moisture and maintain the beauty of the product. Although the packaging cannot inhibit the aging caused by chemical changes, it can maintain longer softness and fragrance than unpackaged bread. Generally, the temperature of bread product packaging is 37℃～40℃, and the cooling temperature should not be too fast to prevent cracking of the bread. It is not advisable to use an electric fan to blow directly to achieve heat dissipation, because this will accelerate the evaporation of water.
Three, the choice of flour
The bread made with high-gluten flour has a lot of water absorption, and because of the high protein content, low starch content, and the bulk of the bread, the hardening of the bread is slower and the retention performance is good. Choosing high-gluten flour to make bread, you must ensure sufficient water to help the expansion of gluten, and use a mixer with a higher speed to fully expand the gluten.
Fourth, the role of bread improver and α-amylase
Generally, flour lacks starch liquefaction enzyme α-amylase, and the amylase in bread improver can hydrolyze part of starch into dextrin in the initial stage of dough fermentation and baking, so it changes the structure of starch, reduces starch degradation, and increases bread The aging time.
Five, the role of emulsifier
Monoglyceride is an emulsifier, which has been widely used by bread as early as 40 years ago to reduce the hardening speed of bread and increase the storage time. The role of emulsifier is mainly manifested in its penetration into starch granules and combined with amylose starch to form a spiral structure, thus preventing water from moving out of the starch and retaining moisture. At the same time, because of the low surface tension and osmotic pressure of the emulsifier, it is used in the dough The oil is used by the emulsifier to expand to the largest area, thus increasing the lubricating effect of the gluten and starch in the dough, so that the gluten network structure is transformed into a finer network structure, so that the structure of the bread is dense; this emulsifier can also It is difficult to mix starch into the gluten, thus increasing the elasticity and extensibility of gluten, and increasing the volume of bread. Therefore, using emulsifiers is the most effective and simple way to improve bread quality. Increasing storage time is the most effective and simple way. The general usage amount is 0.5%.
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