Cellulose ntawm cov pos hniav txhim kho kev ua cov khob noom cookie

Cellulose cov hniav cov hniav, tseem hu ua carboxymethyl cellulose (CMC), tuaj yeem txhim kho kev ua cov khoom noj zoo xws li mov ci thiab pastry. Ntawm no yog li cas cellulose fux txhim kho ua khob noom cookie zoo:

1. Dej khaws cia: Cov posulose cellulose muaj cov khoom siv kom zoo heev, lub ntsiab lus nws tuaj yeem nqus thiab tuav cov dej lwg me me. Hauv cov khob noom cookie npaj, qhov no yuav pab tswj cov khob noom cookie hiabry thiab tiv thaiv ya raws kev ua haujlwm thaum sib xyaw, kneading, thiab fermentation. Raws li qhov tshwm sim, cov ua khob noom cookie tseem pluab ua thiab ua haujlwm, ua rau nws yooj yim rau lis thiab cov duab.
2. Kev tswj cov khob noom cellula: cov pos huab kho tuab dua, ua rau muaj kev sib xws thiab kev ntxhib los mos ntawm khob noom cookie. Los ntawm kev nce viscosity thiab muab cov qauv rau lub khob noom cookie matrix, cellulose cov pos hniav pab tswj mov ci ci thiab kis thaum lub sijhawm ua. Qhov no ua rau muaj ntau cov khoom siv ua khob noom cookie ntau dua thiab cov duab, ua cov khoom lag luam zoo sib xws.
3. Txhim kho kev sib xyaw ua kom muaj kev ua kom zoo: sib xyaw ntawm cov hniav ntawm cov pos hniav tuaj yeem txhim kho nws txoj kev sib xyaw ua ke, tso cai rau kev ua kom muaj zog thiab ua kom muaj kev sib xyaw ua ke. Cellulose cov pos hniav pab kom ua kom ruaj khov ua khob noom cookie pob thiab ua kom muaj kev sib xyaw kom huv si thiab cov khoom sib xyaw ua ke ntawm cov khoom xyaw. Qhov no ua rau txhim kho cov qhobog homogeneity thiab cov khoom lag luam tsis zoo.
4. Cov roj ua haujlwm: thaum fermentation, cellulose cov pos hniav yuav pab tau ntxiab thiab khaws cov pa roj poov xab poov xab ua ke hauv lub khob noom cookie. Qhov no txhawb nqa cov qhob noom cookie kom tsim nyog thiab nce siab, ua rau muaj qhov sib zog, softer, thiab cov khoom siv ntxiab ntau. Txhim kho cov roj ceev tseem ua rau muaj cov qauv ntim zoo dua thiab cov qauv plag tsev nyob hauv cov khoom kawg.
5. Ua khob noom cookie txias: Cellulose cov pos hniav ua raws li lub khob noom cookie txias, txhim kho lub khob noom cookie tuav cov khoom thiab tshuabsab. Nws txo cov khoom seem thiab kev nyuaj siab, ua rau lub khob noom cookie tsawg dua los rhuav, ua rau khoom siv, lossis txhaws lub sijhawm ua. Qhov no pab tau kev tsim cov khaub ncaws hnav thiab ua kom zoo nkauj rau cov khoom ci nrog cov chaw du.
6. Siv lub neej ntev txuas ntxiv: cov dej-khi muaj peev xwm ntawm cov khoom noj ci ntawm cov txiv pos hniav los ntawm kev txo cov dej noo thiab staling. Nws tsim qhov thaiv kev tiv thaiv ib puag ncig cov hmoov txhuv nplej siab, ncua sij hawm retrogram thiab maj mam khiav cov txheej txheem staling. Qhov kev tshwm sim no tshwm sim hauv Fresher-qab qab-qab, ntev-ntev li cov khoom ci ci nrog kev txhim kho crumb muag muag thiab kev ntxhib los mos.
7. Gluten hloov: Nyob rau hauv gluten-dawb ci, cellulose cov kaus hniav tuaj yeem ua ib feem lossis tiav hloov rau gluten, muab cov qauv thiab elasticity rau khob noom cookie. Nws pab kom metic lub gltoelastic muaj zog ntawm gluten, tso cai rau kev tsim cov gluten-dawb cov khoom siv, ntim, thiab qhov ncauj thiab qhov ncauj, thiab qhov ncauj, thiab qhov ncauj, thiab qhov ncauj, thiab qhov ncauj, thiab qhov ncauj, thiab qhov ncauj lus, thiab qhov ncauj thiab qhov ncauj.

Cellulose cov pos hniav ua lub luag haujlwm tseem ceeb hauv kev txhim kho cov khoom ua tau zoo, kev tswj hwm tau zoo sib xws, roj ua kom muaj zog, thiab lub neej sib txuas ntxiv. Nws muaj nuj nqi ntau yam ua rau nws muaj cov khoom muaj txiaj ntsig zoo hauv bakery formulations, pab rau zus tau tej cov khoom zoo nrog kev ntxhib los mos, tsos, thiab kev noj khoom zoo.