Application of Sugar-free Bread Improver
Through massive experiments, the author finds that the bread improver with good effect in sweet dough cannot achieve the same effect in sugar-free dough, in the same way, the bread improver with good effect in sugar-free dough cannot achieve the same effect in sweet dough. In view of this, Angel Baking Technology Center develops a product specially used in sugar-free dough. The use of sugar-free bread improver can not only reduce the production cost, but also can improve the product quality.
Therefore, the author further explains in the following baking experiment of Angel sugar-free bread improver.
Formula of sugarless dough
Flour Yeast Salt Bread improver Water
Blank group 100% 1% 1.6% / 66%
Experiment group 100% 1% 1.6% 0.5% 66%
i. Mix the ingredients till the gluten is completely stretched;
ii. Divide the dough into the unit of 100g each rest for 1 hour for forming;
iii. Final fermentation: temperature 36-38℃, humidity 85-90%, ferment for 1 hour;
iv. Baking: 210℃, 15 minutes.
Bread specific volume and bread picture
Bread specific volume
Test item Bread volume (ml) Bread weight(g) Specific volume(ml/g)
Blank group 540 82.5 6.55
Experiment group 605 83.1 7.28
Note: the aforesaid bread volume and bread weight only take the mean value of 5 breads.
Mr. Zheng Yu
Bakery and Fermentation Pasta Technology Center