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 Posted: Thu 8:04, 06 Jan 2011 Post subject: uggs sale The role of emulsifiers in the food prin |
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The role of emulsifiers in the food principles
The case of flour, the use of emulsifiers to improve the quality of products it is essential r. Because, Qian fermented food emulsifier in the bread the most important role is to enhance the surface protein gluten arrow arrow in the face,[link widoczny dla zalogowanych], the polar lipids in the hydrophobic bond and wheat proteins combined with molecular hydrogen and gliadin combination. The emulsifier plus dough, it can form complexes with gluten proteins, which combines hydrophilic emulsifier chamber wheat protein,[link widoczny dla zalogowanych], pro-oil-based binding of the protein in wheat, the surface proteins changes so the arrow to form a solid fine gluten structure network, enhance the mechanical strength of gluten improves the gas holding dough, and product volume increases. Especially in the use of soy protein can not form gluten Jing can promote the use of lipid emulsion of soybean protein bound to enhance the linkages with other components. 3. Emulsifiers can improve the crystallization of fats and oils: triglycerides showed multiple melting phenomenon, generally considered to be a homogeneous crystal variable caused the emergence of multi-crystalline. This phenomenon is related with two factors: First, the different hydrocarbon chain fatty acid molecules close down pile. Second, the different hydrocarbon chain tilt angle. So. Normal fat generally have three or more crystalline states,[link widoczny dla zalogowanych], which are known: a, 13, and type. Storability made as natural butter cream, chocolate Flooding occurred in the storage phenomena are multi-crystalline state by the crystal caused by changes. Made the type of cream mixed with some of polycrystalline p-type polycrystalline. The cream is simply the type of crystal. Since the melting point of crystal particles p high,[link widoczny dla zalogowanych], the slick of margarine soft feel will bring adverse effects. Emulsifier improved the crystal structure of margarine, so that the water is more evenly dispersed in the oil industry for this extensive use of foreign grain and oil food additive emulsifying oil. The role of the above three areas. Emulsifier in the food in the body of the school is the heart of the role of the association of water, its stability of emulsion, emulsifiers and starch and protein interactions, and improved fat and oil crystals are very important. In short, the physical and chemical properties of the emulsifier understanding. Emulsifier in the food and the function and role in the understanding, all contribute to the understanding and correct choice of emulsifier, which,[link widoczny dla zalogowanych], or in laboratory experiments than the screening test is more economic to more emulsifier, while also avoiding the small sleepy emulsifier errors arising from conflict with the attitude to promote the development of China's food industry (
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