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biscuit

biscuit

fructose
Sweeteners are considered as one of the most important ingredients in biscuit formulation. This raw material plays a significant role in providing the texture, taste, color and preservation of biscuits. The use of fructose as the only natural sweetener instead of sugar has a great ability to provide the mentioned cases. Using fructose instead of invert syrup and a part of sugar in the biscuit formulation creates a better texture, golden color in the biscuit, increases the shelf life and creates a good flavor in the product. Among the types of fructose syrup produced, the use of fructoses F42 and F55 is recommended in the production of this product due to its similar nature to sugar and invert syrup.
Glucose
Biscuit texture is considered as one of the most important quality parameters of this product. Crisp and uniform texture along with attractive color and increased shelf life are one of the most important features that the use of glucose in this industry creates for the product. Among the types of glucose syrup, DE38 and DE42 glucose syrup are recommended according to the type of product.
Maltodextrin
The use of maltodextrin in the bakery industry by creating a suitable texture, high digestibility, favorable mouth feel and white color in the nutritious texture, in addition to creating the mentioned items, improves other properties such as increasing shelf life, increasing nutritional properties and improving aroma and taste. becomes Other uses of maltodextrin in the bakery industry can be mentioned as a fat substitute. According to the formulation of different products, such as cakes, biscuits, nutty cookies and breads, there is between 1.5 and 4% substitution.

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