-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
As one of the three giants of baking raw materials, many articles have repeatedly emphasized its importance and role
butter
Ghee is anhydrous margarine.
At the end of the 19th century, the production of cottonseed oil in the United States increased greatly.
The ingredients of ghee include edible oils and fats, food emulsifiers, antioxidants, flavors, and pigments
There are usually two kinds of ghee, one is solid and the other is transparent liquid, called liquid ghee
Liquid ghee is mostly used in the production of chiffon cakes, sponge cakes and other products
vegetable oil
It mainly contains unsaturated fatty acids and is liquid at room temperature.
animal oil
Lard, butter, etc.
Lard has recently received renewed attention from many people, and the use of lard is considered to be the key to the flavor of Chinese cuisine
fresh cream
Fresh cream, also known as whipped cream, is divided into vegetable fresh cream and animal fresh cream
The fat content of animal fresh cream is between 16% and 22%.
Compared with flower shaping, animal cream has poor plasticity, and vegetable cream is more stable, but it should not be eaten too much
It is particularly emphasized that whipped cream (fresh cream) and cream are not the same thing, and the cream in the bread recipe refers to butter
The role of fats in baking
The role of oil in bread mainly includes increasing nutrition, which can provide calories and oil-soluble vitamins needed by the human body
Be aware that different oils added to the dough will have different flavor effects, and the flavors of butter and olive oil are very different
The point to be considered here is that in order to select the fat and oil suitable for the flavor of bread, the compatibility with other materials must also be considered
The grease in the bread also enhances the mechanical resistance of the dough, because the dough will rub and tear when it is kneaded.
Adding grease can make it lubricated, and the bread with grease will become softer and smoother
.
(Editor Li Chuang)
