Nyob rau hauv Baker's Wornwawn tawm tsam nrog lub khob noom cookie, hauv lub qab zib qab zib ntawm lub ncuav mog qab zib 'leodles rau hauv dej npau npau yog ntsiag to hloov lub neej yav tom ntej ntawm ci. Magnesium lactate, "cov kws ua yeeb yam" uas ntsiag to "ua ntsiag to thiab cov khoom siv tes ua, yog rov nkag siab txog peb cov khoom ci.
Magnesium lactate lub dual lub luag hauj lwm hauv ci:
1. Cov kws sau ntawv ua ntej: Magnesium wions (mg²⁺) khi kom meej rau gluten protein, nws yog tus muaj zog gluten network.
2. Khoom noj khoom haus: ntawm 9.2% cov ntsiab lus magnesium los ntawm qhov hnyav, nws hloov pauv txhua hnub khob rau hauv cov ntxhia.
Tub ntxhais mechanisms ntawm kev ua
• ionic cross-sib txuas cov nyhom: mg²⁺ cov ntaub ntawv "ntawm cov neeg quav hluav taws xob" ntawm cov protein "ntawm cov protein, ntau zuj zus ua rau lub cookie txhawm rau txhawm rau txhawm rau ≥30%.
• PH TSHUAJ PHOOJ YWG: Lactate ions Tswj Khob Noom Cookie Qhov Zoo Tshaj Plaws (6.5-8.5), Inhibe Spoiling microorganisms thaum ua kom cov poov xab.
• Cov neeg saib xyuas dej hiav txwv: Cov Nyiaj Txiag Dej Molecules ntawm Hydrogen Kev Ua Haujlwm, qeeb starch retrogradation.
Cov lus qhia thov rau cov khoom ci:
Khob cij | 0.05% (Hmoov hnyav hnyav)
• Rhiav kev hloov tshiab: cov tshuab ua khob noom ua khob noom ua khob noom ua khob noom ua khob noom ua khob noom
• Cov Txheej Txheem Sib Tw: Lub ntim tshwj xeeb nce los ntawm 15%, tsim cov honeycomb-uniform-unchanced crust crispness.
• Txee-Lub Neej Txuas: Tswj elasticity rau 72 teev, txo cov khib nyiab ntsig txog kev pov tseg.
Khoom qab zib | 0.05-0.1% (Hmoov hnyav hnyav)
• Cov Txheej Txheem Txheej Txheem: Coffilizes rog emulsions, txo tus nqi sib tsoo los ntawm 60%.
• Ua kom muaj kev cia noo noo: khaws cia thaum pib ua si tom qab 72-teev, rov hais dua "cov qauv ci" tshiab "tshiab" tshiab ".
Noodles | 0.03-0.05% (Hmoov hnyav hnyav)
• Kev ua kom zoo tshaj plaws: post-noj breakage txo los ntawm 30%, ua tiav kev txawj ntse smartisanal.
• Broth Clinity: Starch leaching txo qis los ntawm 50%, kev hloov turbid broth rau hauv cov kua zaub ntshiab.
Ncuav Qab Zib | 0.1-0.2% (Hmoov hnyav hnyav)
• Kev hloov pauv tau: Rhuav tshem lub zog nce 20%, xa cov nplooj nkig uas zoo li tawg.
• Ua kom muaj kev txhim kho: cov kev sib xyaws uas poob qis los ntawm 15%, tsim +120 thawv rau ntawm cov hmoov nplej.
Lasta | 0.05-0.08% (Hmoov hnyav hnyav)
• Ua noj tam sim no: tswj txoj kev ua kom ncaj qha dhau 10 feeb 'boil.
• Nto nto formaint: ci-nyiam sheen txo cov kev tawg ntawm 45%.
Raws li Kaj Kaj Kaj cheb Hla Bakery Qhov rai, raws li nplej zom gleams sov rau daim hlau-qhov no hloov mus rau qhov kev paub zoo; Nws yog Magnesium lactate lub scientific ua tim khawv mus rau ntiaj teb craftsmanship. Kev sib yuav cov kab ntau lawm-kab precision nrog rau tus neeg ua mov ci ua ntej, nws xyuas txhua qhov kev tom qab kev kawm zaub mov niaj hnub no.
