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Hydration, anti-aging, tissue modification
PGA propylene glycol alginate is used in flour products and baked goods. The amino group of gluten protein in flour will form a complex with the anionic group of PGA through electrostatic interaction, which reduces the hydrophobicity of gluten protein and improves the water absorption rate of dough. PGA can control the migration of water in the product system and keep water molecules in a relatively stable state; PGA interacts with starch molecules to form a stable composite structure with its excellent emulsifying properties, which can significantly slow down the aging of starch; PGA and gluten in dough On the other hand, the combination of protein will also improve the network structure of gluten, thereby improving the texture properties of the product and achieving better tissue improvement effect . The properties of PGA such as hydration, anti-aging, and tissue improvement are suitable for raw and dry noodles, raw wet noodles, instant rice noodles, frozen rice noodles, bread, cakes and other baked goods.
As a traditional food in my country, noodles have a long history. At present, there are many brands and colors of noodles on the market, but most of them will have a flabby taste, lack of gluten, an increase in the rate of broken strips, and a serious muddy soup. The application of PGA These problems can be better improved in noodle products. Yu Peipei  and others studied the effect of PGA on the breaking rate and cooking quality of purple potato noodles. 0.3%~0.4%. Liu Ranran found that the application of low-ester PGA in noodles can effectively improve the quality of noodles, and when the amount of low-ester PGA added is between 0.2% and 0.3%. It can greatly increase the hardness, chewiness and stickiness of the noodles, while reducing the water absorption rate and starch dissolution rate of the noodles, making the noodles gluten and smooth, and achieving the best eating taste; Yang Yan et al.  found that PGA When the added amount of noodles is 0.3%, the quality improvement effect of noodles is the most obvious, and the noodles are glutinous and elastic.
Frozen dough technology was first applied in the bakery industry. For the problems in frozen dough, such as loss of moisture, poor stability, and freeze cracking of finished products, people have been researching ways to improve it. The use of colloids to improve the quality of frozen dough is also more mature. Yin Xiaojie  studied the effect of PGA on the quality and characteristics of frozen dough by adding different amounts of PGA on the tensile properties, water loss rate and freezeable water content of frozen dough. The research results show that the quality of the frozen dough tends to decline with the extension of the freezing storage time. Under the same freezing storage time, when the PGA content is 0.2%, the internal structure of the frozen dough is stable, the water loss rate and the amount of water that can be frozen are stable. The content is reduced, and the dough quality is better.
With the prolongation of storage time, bread is prone to aging, the taste and flavor are deteriorated, and the shelf life of the product is shortened. This is a problem that many bread manufacturers hate. Therefore, bread improvers came into being. Studies have shown that hydrophilic colloids have good application advantages in the baking industry and can improve the quality of bread. When Liu Haiyan  studied the effect of PGA on the rheological properties of dough and the baking properties of bread, it was found that adding PGA can improve the farinaceous and tensile properties of dough, significantly increase the water absorption rate of dough, prolong the stability time of dough, and improve the flour quality. The quality evaluation index increases the extensibility, tensile resistance and tensile ratio of the dough. When evaluating the baking characteristics of bread, it was found that adding PGA can increase the specific volume of bread, significantly improve the elasticity of bread, reduce the hardness of bread, improve the taste of bread, and improve the sensory score of bread. When the amount of PGA added is 0.2%~0.3%, the improvement effect on dough and bread is the most significant, and the quality of bread is the best.
In the long-term storage process of cakes, aging phenomena such as rough structure, looseness, dryness, deterioration of elasticity and flavor will also occur. Zhang Juanjuan et al developed the formula of cake quality improver: sodium alginate 0.15%, propylene glycol alginate 0.15%, xanthan gum 0.10%, which can improve the proportion of cake batter, improve cake texture characteristics and sensory score, make cake The elasticity is good, the hardness is significantly reduced, and the aging degree in the storage stage is significantly reduced year-on-year.