High-content Sucrose ester for wheat products,China Gaotong price supplier

Application

Sugar Esters

Effects

Type

Dosage

(1) Wheat products  

Bread

SE-11~SE-15

0.3 ~0.5% by
weight of flour

Strengthens dough and increases mechanical resistance at the time of kneading.Increases volume after baking, softens crumb, makes uniform cavities, and saves shortening oil. Maintains softness of crumb after baking and lengthens the shelf life. Maintains the volume after baking and improves the quality even when flour is mixed with sorghum or corn flour, or with bean or fish meal to add protein.

Frozen dough

Prevents spoiling during Refrigeration and improves the crumb after thawing and baking to make bread voluminous and soft.

Noodle

SE-11~SE-15

0.2~1.0% by
weight of flour

Prevents mixed dough from sticking to the machine and noodles to each other. Increases water content and yield by decreasing the elution of starch into boiling water. Prevents retrogradation of boiled noodles during storage.

Instant Noodle

Prevents noodles from adhering with each other and produces f¿-starch uniformly. Shortens the time for noodles to soften and loosen in hot water.

Biscuit, cracker and cookie

SE-5~SE-15

0.5~1.0%

To make all kinds of additives and grease evenly distributed, Improve fatty pastry effect. It can prevent up frost, improve  Inner nature, increased fragility for greasy products .