The working principle of the biscuit improver in the biscuit is to use the enzymatic reaction of biologically active substances to cut the gluten protein macromolecular structure from the inside to generate peptone, peptides and amino acids, thereby reducing the dough gluten and improving the plasticity and physicochemical properties of the dough nature. At the same time, in order to meet the desire of biscuit consumers for food safety and health, this product is formulated with food materials that comply with the World Health Organization (WHO) and the China Food Additive Standards Committee.
Information:
Product name:Biscuit Improver
Appearance:Light yellow powder
Storage:Keep in cool, dry & dark place
Function
1. Significantly reduce the amount of sugar and oil
After the biscuit modifier acts on the gluten protein, it is required that the degree of dehydration of sugar can be weakened, so that the amount of sugar can be reduced. A lot of actual production shows that even if the amount of sugar is significantly reduced, the crispness of the product will not be affected. The same principle can also reduce the amount of grease.
2. It can significantly improve the crispness of the product
The dual action of sulfite modifiers and proteases destroys the disulfide bonds and peptide bonds on the gluten protein molecules, increases the plasticity of the dough, and rearranges the cut fragments. The product has a well-defined level and uniform pore size. Dense and dense, the taste is loose and crisp. This is an effect that cannot be achieved by sulfite modifiers.
3. Improve the color of the product
 Biscuit modifier increases the concentration of Maillard reaction substrate through enzymatic action, resulting in bright and bright colors. Especially after greatly reducing the content of sugar and oil, the effect is more obvious.
4. It can improve the fineness of the surface of the biscuits
 Biscuit improver decomposes gluten protein into small molecule peptides. After baking, its surface is particularly smooth, showing a shiny feeling, without burrs and rough burrs, and it also has a certain degree of restraint on product cracks.
5. Health and safety
Biscuit improvers are purely natural biologically active substances, which can partially or completely replace sodium metabisulfite, thereby reducing the residual SO2 and other harmful substances, reducing the influence of moisture absorption factors, extending the shelf life of the product, and correcting the influence of chemical additives on the flavor of biscuits, which is effective Improve the quality of biscuit products.