How much sorbitol is used for bread 5

Sorbitol. CNS number, which can be used as sweetener, leavening agent, emulsifier.

Moisture retention agents, stabilizers, thickeners.

According to the relevant provisions of the new GB2760-2011 "National Standard for the Safety of Food Additives - Standards for the Use of Food Additives", in bread (pastry.

Biscuits (are all "added in the right amount according to production needs", that is, there is no maximum amount of regulations.

Note: Check GB2760-2011 Table F1 It can be seen that the food classification number of baked goods is baked goods, and the sub-categories include: bread

Pastry. Chinese pastries except moon cakes, Western pastries, moon cakes, and pastries are colored.

Biscuits. Sandwich and decorative biscuits, wafer biscuits.

Egg rolls, other biscuits).

Baked food fillings and surfaces with hanging pulp, other baked goods.

Don't use it for your own food, and don't use it if you sell it.

Summary. Sorbitol liquid is a clear colorless syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol.

Kiss, you can use sorbitol liquid to make bread.

Sorbitol isn't just a low-sugar alcohol; It is mainly used in cakes, noodles and soft pastries to moisturize, let the flush antiseptic, blind section extension, prevent aging, lock moisture and many other operations.

Sorbitol liquid is a clear colorless syrupy liquid with a sweet taste, neutral to litmus, and miscible with water, glycerin and propylene glycol.

Kiss, don't use too much.

However, adding too much sorbitol will have an effect on the swelling of the cake, and if it is used in excess, it will collapse the cake.

Sorbitol liquid addition method: soluble in water (1g dissolved in about water), slightly soluble in ethanol and acetic acid. It has a cool sweetness, and the sweetness is about half of that of sucrose, and the calorific value is similar to that of sucrose. In the food industry, it is mostly 69 71% sorbitol liquid Luxiang.

Kiss, in moderation, you must.

I don't know how to give it five stars.

Recipe: Seed Noodles:

12,500 grams of high-gluten flour.

6500 grams of water.

Yeast 250 grams.

Main noodles: 12,500 grams of high-gluten flour.

6500 grams of water.

4500 grams of sugar.

3000 grams of egg mixture.

2500 grams of butter.

250 grams of salt.

Method: 1. Modulation of seed surface:

Flour + instant dry yeast mix well.

Add water and stir until the dough is tucked away, free of dry powder particles, and non-sticky.

Place in container, seal, let rise for 2 hours, or place in refrigerator overnight.

2. Make the main dough:

Stir the prepared seed noodles + the remaining water in the recipe + egg liquid + sugar together until they are paste.

Add the remaining high-gluten flour and stir until the gluten has expanded to about 60% (the dough is shiny at this time, and it is difficult to break it by hand).

Add butter, add salt, mix slowly and then quickly until the gluten is expanded. (Pull up a small dough with your hands, you can use the fingers of both hands to stretch out a uniform membrane, and when you break the membrane, the lines are smooth and toothless).

3. Divide, divide the dough into the required size, and then roll it round. Cover the middle with plastic wrap and let rise for about 30 minutes.

4. Pat the dough flat and vent it, and shape it. Plating.

5. The final proofing temperature is 38 degrees Celsius and the humidity is 85%.(If the temperature is too high, the lactic acid bacteria in the dough will grow and multiply faster than the yeast, so the bread will become too acidic.) If the temperature and humidity are too low, the bread will rise slowly and the productivity will be low.

If the humidity is too high, the internal tissues of the bread will not rise evenly and may cause the skin to blister. ）

6. Brush the egg wash or decorate other ingredients (it is best to sieve the whole egg wash after beating it, so that the bread skin is more delicate) 7. Baking, cooling and packaging.

Homemade bread.

1The first step is to prepare the ingredients. As shown in the figure below:

2 The second step is to dissolve the yeast powder with the general warm water in the recipe (for example, my water is 88g, then use 44g of warm water to dissolve). As shown in the figure below:

3Step 3: Pour together the dry ingredients such as the weighed flour and stir well. As shown in the figure below:

4 Step 4, after mixing, pour in the yeast that has been dissolved. As shown in the figure below:

5 Step 5: Add the remaining water. As shown in the figure below:

6Step 6: Add the egg mixture. As shown in the figure below:

7 The seventh step, start to knead the dough vigorously (at this time, it will be very sticky, and the surface is not smooth, but keep kneading, do not add flour easily), if the dough sticks to the cutting board, use a spatula to collect the fragmented dough stuck to the cutting board, knead it into the large dough, until it is kneaded into a smooth dough. As shown in the figure below:

8 The eighth step, knead until the dough is a little elastic, add butter, and continue to knead vigorously (if someone in the family has more strength, ask him to help knead it!). If there are children, you can also put them in a bag that will not be broken, and let the children step on them. Hee hee ) kneaded, let it stand, wait for him to ferment, until the dough expands to about the original time, then the fermentation is completed, it takes about 1 hour. As shown in the figure below:

9 The ninth step, poke it with your finger, the dough will not continue to sink, nor will it bounce back, this is the most perfect time for the dough to ferment.

Sorbitol can be prepared by glucose reduction, and is widely distributed in pears, peaches, and apples, with a content of about 1% 2%. Its sweetness is comparable to that of glucose, but it gives a rich feeling. It is slowly absorbed and utilized in the body without increasing blood sugar levels.

It is also a good moisturizer and surfactant.

Ingredients: eggs, milk or milk powder, yeast, a pinch of salt, flour, sorbitol sugar.

1.First of all, the dough should be softer, the material is made of flour, eggs, sugar, a little salt, yeast, milk or milk powder and an appropriate amount of water to knead into a soft dough, the original is to keep kneading for an hour, now only need to knead for 3 minutes to wake up for 20 minutes, so repeated three times to knead the dough out of the film.

2.After kneading out**, then carry out the procedure of raising the dough, make a bread crust after the dough is ready, and then let it rise for 15 to 20 minutes after it is done.

3.Finally, preheat the oven at 200 degrees, bake for 20 minutes, then switch to the upper and lower trays (for the next plate to color) and bake for 10 minutes.