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Application of propylene glycol alginate in bakery food
In bread and cakes, propylene glycol alginate can improve the protein cohesion of flour, improve the formation of network structure, and enhance the wrapping of dough embryos, thereby improving the quality and yield of finished products. In the experiment, the forming of bread accelerated with the increase of propylene glycol alginate, and the suitable addition range was 0.2~0.5%.
Propylene glycol alginate is used in fresh-keeping wet noodles (Udon noodles). Due to the strong acid resistance of propylene glycol alginate, the product can still achieve smooth taste, good elasticity and strong muscle strength during long-term storage. Long-term stability of the product and extended shelf life.
Propylene glycol alginate is used in instant noodles. Because propylene glycol alginate is a polymer colloid, it can improve the texture of noodle products, make noodles firm, smooth and elastic, and can improve the product's resistance to cooking and foaming; and As an emulsifier, it can reduce the oil absorption rate of dough cakes when frying, reduce the phenomenon of oil rancidity, and make the product easier to rehydrate when brewing.