25383-99-7
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246-929-7
E481
the hydrophobic part of SSL attaches to the hydrophobic regions of the gluten proteins, while the hydrophilic part remains in contact with the surrounding water in the dough. This interaction helps to align and cross - link the gluten proteins more effectively, resulting in a stronger and more elastic gluten network. As a result, the bread dough is better able to hold the carbon dioxide gas produced during fermentation, leading to a higher - volume loaf.
Extended Shelf - Life
SSL can significantly impact the shelf - life of bread. It interacts with the starch in the bread, specifically by retarding starch retrogradation. Starch retrogradation is the process by which starch molecules recrystallize after baking, leading to a firming of the bread crumb over time.
The use of SSL in bread - making results in a finer and more uniform crumb structure. The improved gluten network and the interaction with starch contribute to this effect. The crumb of bread with SSL has smaller air cells that are more evenly distributed throughout the loaf.
This gives the bread a more pleasant texture and appearance. In artisanal bread - making, a fine crumb structure is often desired for aesthetic and textural reasons. SSL helps to achieve this goal, whether the bread is a rustic loaf or a more refined dinner roll.
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| 50-130 | |
| 125-190 | |
| 15-40 | |
| 1.0-5.2 | |
| 1.0-5.2 | |
| Less than or equal to 2.0 |
25 kg/bag or 25 kg/CTN or 25 kg/Drum 200 kg/Drum customized according to request.
● Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
A: Sure! Contact us sales@hombochem.com or the sales manager.
A: Yes. Powder products package is 25kg/bag/carton.
A: Yes, sample can be free below 500g.
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