Improver of weak flours
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Improver of weak flours

According to the surveys, the per capita consumption of bread in Iran is 164 kg, while the per capita consumption of bread in European countries is 68 kg. Therefore, although bread is the dominant strength of the people in Iran, unfortunately, the quality of bread is not as it should be.

The term modifier or improver refers to a large group of substances that are added to flour with the purpose of improving the properties of dough and baking products obtained in flour or confectionery factories and bakeries. This type of material contains several components such as amylase, vitamin C, soy flour, etc. Modifiers improve the rheological properties of the dough, speed up the expansion and shorten the dough's rising time, and prevent the dough from falling out in the final fermentation stage. On the other hand, this type of material has a favorable effect on the qualitative, sensory and stale characteristics of all types of bread and baking products, and depending on the type of product, it increases the volume, increases the shelf life, and improves the color of the crust, etc. turn around

Saler Company Information

Company : Ardineh Iran Manufacturing
Phone : 00981142293130
More Information : View
Online order registration form
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Improver of weak flours

According to the surveys, the per capita consumption of bread in Iran is 164 kg, while the per capita consumption of bread in European countries is 68 kg. Therefore, although bread is the dominant strength of the people in Iran, unfortunately, the quality of bread is not as it should be.

The term modifier or improver refers to a large group of substances that are added to flour with the purpose of improving the properties of dough and baking products obtained in flour or confectionery factories and bakeries. This type of material contains several components such as amylase, vitamin C, soy flour, etc. Modifiers improve the rheological properties of the dough, speed up the expansion and shorten the dough's rising time, and prevent the dough from falling out in the final fermentation stage. On the other hand, this type of material has a favorable effect on the qualitative, sensory and stale characteristics of all types of bread and baking products, and depending on the type of product, it increases the volume, increases the shelf life, and improves the color of the crust, etc. turn around

Saler Company Information

Company : Ardineh Iran Manufacturing
Phone : 00981142293130
More Information : View
Online order registration form