Can steamed bread be whitening with a modifier?
Qilu Evening News May 3rd news (reporter Zhao Wei Zhao Li Intern Zhang Xiaowei) just ordered the state order to stop using whitening agent, there are many businessmen taking advantage of the opportunity to promote steamed bread improver, and said that the improver can also make steamed bread white. What's the difference between a whitening agent and a modifier? Can the improver really be whitening? On the 3 day, the reporter interviewed the relevant experts.
recently, some businesses began promoting promotions through the Internet and other ways because of the prohibition of the use of whitening agents. Among them, a steamed bread improver manufacturer said that the improved agent they produced could "better increase the volume of steamed bread and make the steamed bread more white and biting." There are still many businesses promoting the use of improver as a substitute for whitening agents. What is the difference between
modifier and whitening agent? Can you really be whitening? Professor Shao Xiuzhi, Professor of food and biological engineering in Shandong Light Industries College, said that whitening agent is used to change the color of flour. Generally, it is a strong oxidizing agent. The flour is yellow because of the trace carotenoids in the flour. The whitening agent can oxidize the carotenoid to make the flour white. The modifier is usually combined with a variety of additives to improve the structure and volume of bread and steamed bread. "
" as to whether the modifier can really improve the quality of the flour products, make the finished skin smooth, white, delicate and bright, and see the specific ingredients of the improver. " Shao Xiuzhi said that now the state has a clear attitude towards whitening agents, but there is no specific regulation for modifiers. After
"ban Bai", the public is still not at ease with
since May 1st, according to the regulations of relevant departments, the flour whitening agent has been completely prohibited in flour production. 3, the reporter visited the city's big supermarkets found that the whitening agent flour has been hard to find traces, the public in the policy to express the welcome, but also a lot of questions. In lien fat shop, Huang Yuhuan, who was picking bread from a steamed bread rack, saw the label carefully after she picked up the steamed bread. "Now some brands of steamed bread label ingredients are too simple." Huang Yuhuan, with a brand of steamed bread, said, "feel the steamed bread is white, want to see whether the ingredients contain whitening agent, but the ingredients only show" flour, water, etc. ", but this' wait 'word, let the people feel no mind." Huang Yuhuan asked salesmen, but they said, "if there is no standard, there is no whitening agent".
"feeling that the steamed bread in these days is not the same as the previous few days. It is still relatively white. Why?" Many people in the interview also expressed the suspicion that the color of the steamed bread was white.
"shops will generally bulk up, and the remaining flour may not be used at the moment." On the 3 day, the reporter consulted several steamed bun shops as customers. The owner said that the color of the steamed bread is related to the flour, and the flour purchased by the shop is not always used up. And the reporter learned from the quality supervision department that the use of benzoyl peroxide and calcium peroxide produced flour and its products in accordance with relevant standards before May 1st can be sold to the end of the shelf life.
the staff of the Ji'nan Jinshan flour mill told reporters that with the improvement of wheat varieties and the improvement of flour processing technology, the whiteness of flour produced under the existing technology has been very high. Of course, use the whitening agent to compare with the flour that does not use the brightener, or you can find that the color of the natural flour will be slightly yellow, and the color will be whitening after the use of the whitening agent.
experts point out the flour with or without whitening agent, two smell three twisting
how to distinguish the flour on the market? On the 3 day, Ms. Liu, a staff member of Ji'nan Jinshan flour mill, told reporters that it could be identified by looking at color, smell and hand twisting.
she said that the flour and flour products without adding whitening agent are milky white or yellowish, and if the flour is white or white, it may contain whitening agent. Moreover, compared to the two, the wheat flavor of "natural" flour is stronger and more pure. If you grab a handful of flour and twist it with your hands, the flour with good quality will feel soft if it is too smooth.
the operating Department of King dill company said that the steamed bread on the market has two kinds of steamed bread and yeast steamed bread, which is very important. In addition, press face machine press the surface several times more pressure, can make the steamed bread taste more tendons and more clean. And when the pot is steamed, it is also necessary to master the heat, temperature and time. If the pressure surface or kneading stage is done well, the steamed bread will be more white.