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Grilled flour is offered in a variety of powder, coarse or spicy grains, depending on the type of grinding and sifting, and the type of flour use. It is usually used in preparing sparkling foods to further bulk, for example, in chicken pieces, coarse type, and in the preparation of nuggets, cutlet or powdered fish.
Raw bread rolls
Materials used in making breadcrumbs:
Gluten: Gluten in breadcrumbs has three basic roles:
It provides elastic and elastic dough, keeps the gases from fermentation and the sponge mode in the product, and ultimately improves the volume, texture, ease of use and increase the effect of digestive enzymes.
Invert syrup: It improves color in the breadcrumbs and softness of the tissue.
Malt extract: It is effective in improving the color, taste and taste of the product.
Baker's Yeast: In the production of breadcrumbs, due to the improvement in the volume and the sponge and torsion of the tissue, a fermentation step is used, which simultaneously affects the taste improvement.
Salt: This ingredient in breadcrumbs helps improve the quality of the gluten network and improves its elasticity, on the other hand it acts as a regulator of the growth of yeast and unwanted microorganisms.
Dry milk: has a beneficial effect on the recovery of dough tissue and, consequently, its sponge content, also improves color and taste, and increases the nutritional value of the final product.
OIL: This material is used to bind tissue and increase the amount of bread
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