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Biscuit Improver
Cat No.
NATC-210
Description
The function of the biscuit improver in biscuits is to utilize the enzymatic reactions of bioactive substances to internally cleave the molecular structure of gluten proteins, generating peptones, peptides, and amino acids, thereby reducing dough gluten strength and improving the plasticity and physicochemical properties of the dough. To meet consumers' desires for food safety and health, this product is formulated using food materials approved by the World Health Organization (WHO).
Applications
1. Production of various high, medium, and low-end tough or crispy biscuits;
2. Used as a dough softener;
3. In bread-making, it can enhance yeast fermentation strength and shorten fermentation time;
4. It can facilitate shaping and heating for instant rice and flour products.
Usage Conditions:
Effective pH range: 3.0-9.0, optimal pH 6.0-7.0;
Effective temperature: 20-65°C, optimal temperature 25-40°C;
Reference dosage: Generally, 50–100 grams per 100 kilograms of flour; the optimal dosage varies depending on flour quality, formulation, and process, and should be determined through baking tests.
2. Used as a dough softener;
3. In bread-making, it can enhance yeast fermentation strength and shorten fermentation time;
4. It can facilitate shaping and heating for instant rice and flour products.
Usage Conditions:
Effective pH range: 3.0-9.0, optimal pH 6.0-7.0;
Effective temperature: 20-65°C, optimal temperature 25-40°C;
Reference dosage: Generally, 50–100 grams per 100 kilograms of flour; the optimal dosage varies depending on flour quality, formulation, and process, and should be determined through baking tests.
Appearance
Light yellow or white solid powder
Package
1kg/aluminum foil bag or 25kg/cardboard drum
Product Overview
1. Significantly Reduces Sugar and Fat Usage
After the biscuit improver acts on gluten proteins, the degree of sugar’s hydrolytic effect can be weakened, allowing for a reduction in sugar usage. Extensive production practices have shown that even with a significant reduction in sugar, the product’s crispness and other sensory qualities remain unaffected. Similarly, this principle can also reduce the amount of fat used.
2. Significantly Increases Product Crispness
The dual action of sulfite-based improvers and proteases disrupts the disulfide bonds and peptide bonds in gluten proteins, increasing the plasticity of the dough. The cleaved fragments rearrange, resulting in products with distinct layers, uniform pore sizes, and a pleasant crispy texture, which cannot be achieved with sulfite-based improvers alone.
3. Improves Product Color
The biscuit improver enhances the substrate concentration for the Maillard reaction through enzymatic action, resulting in bright and vivid colors. This effect is particularly pronounced after a significant reduction in sugar and fat content.
4. Improves Surface Fineliness of Products
The biscuit improver breaks down gluten proteins into small peptide molecules, leading to a particularly smooth surface after baking, giving a glossy appearance without frayed or rough edges, while also helping to reduce cracks in the products.
5. Health and Safety
The biscuit improver is a pure natural bioactive substance that can partially or fully replace sodium metabisulfite, thereby reducing the residues of harmful substances like SO₂, decreasing moisture absorption factors, extending product shelf life, and correcting the impact of chemical additives on biscuit flavor, effectively improving the quality of biscuit products.
After the biscuit improver acts on gluten proteins, the degree of sugar’s hydrolytic effect can be weakened, allowing for a reduction in sugar usage. Extensive production practices have shown that even with a significant reduction in sugar, the product’s crispness and other sensory qualities remain unaffected. Similarly, this principle can also reduce the amount of fat used.
2. Significantly Increases Product Crispness
The dual action of sulfite-based improvers and proteases disrupts the disulfide bonds and peptide bonds in gluten proteins, increasing the plasticity of the dough. The cleaved fragments rearrange, resulting in products with distinct layers, uniform pore sizes, and a pleasant crispy texture, which cannot be achieved with sulfite-based improvers alone.
3. Improves Product Color
The biscuit improver enhances the substrate concentration for the Maillard reaction through enzymatic action, resulting in bright and vivid colors. This effect is particularly pronounced after a significant reduction in sugar and fat content.
4. Improves Surface Fineliness of Products
The biscuit improver breaks down gluten proteins into small peptide molecules, leading to a particularly smooth surface after baking, giving a glossy appearance without frayed or rough edges, while also helping to reduce cracks in the products.
5. Health and Safety
The biscuit improver is a pure natural bioactive substance that can partially or fully replace sodium metabisulfite, thereby reducing the residues of harmful substances like SO₂, decreasing moisture absorption factors, extending product shelf life, and correcting the impact of chemical additives on biscuit flavor, effectively improving the quality of biscuit products.
Form
Powder
Optimum pH
6.0-7.0
Optimum temperature
25-40°C
Storage
It is recommended to store in a cool, dry, light-protected environment; storage temperature: below zero;
Prolonged storage or unfavorable storage conditions may lead to varying degrees of enzyme activity reduction; if temperature and humidity are too high, an appropriate increase in dosage may be necessary during use.
Prolonged storage or unfavorable storage conditions may lead to varying degrees of enzyme activity reduction; if temperature and humidity are too high, an appropriate increase in dosage may be necessary during use.
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