Pasta products
2019-06-27
Lactic acid, can make the bread has a unique taste. Lactic acid can also synthesize sodium and calcium lactoyl esters, which are used as emulsifiers in bread. Calcium lactate as a flour improver can improve raw materials, improve mechanical resistance, taste, and prevent aging. Buffer lactic acid also acts on the protein in the flour, which can make the gluten form a rich mesh structure and make the taste soft; it can also make the noodles elastic, increase the elasticity of the surface, have a smooth, transparent appearance, and can improve the taste and flavor.
MilkAcid, can make the bread has a unique taste.MilkAcids can also synthesize hard estersMilkSodium acyl and steroylMilkCalcium acyls, used in breadMilkThe agent.MilkCalcium acid as a flour improver can beImprove raw materials, improve mechanical resistance, taste, prevent aging, etc. BufferMilkThe acid also acts on the protein in the flour, which can make the gluten form a rich mesh structure,Can make the taste soft; can also make the noodles have elasticity, increase the elasticity of the surface, have a smooth, transparent appearance, and can improve the taste and flavor.
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