Adding thickeners for food when making bread can maintain the moisture in dough and preseve the stability of the bread.

Bread is a food that is loved by everyone regardless of food culture, men, women, and children. Ensuring excellent dough stability is one of the keys to the continued deliciousness of bread.

The starch in the dough produces interesting phenomena after refrigeration: starch retrogradation, starch saccharification and moisture migration.

Retrogradation means that amylose and amylopectin in starch will recrystallize to form a closer structure. During starch retrogradation, water is released from the starch molecules, which causes the dough surface to dry out. When bread, cakes and other foods are left out for a long time, the surface will dry out and become less moist and soft than when they were freshly baked.

In order to maintain the excellence of the dough, necessary thickener for food are an integral part, such as JNP’s HPMC.

As an excellent thickener for food, JNP’s HPMC can control the moisture in food temperature changes under effective dosage conditions, and can reduce damage, frozen crystallization and texture changes in bread caused by refrigeration.

This is one of the key points that ensures that the dough maintains a good texture even if it undergoes a temperature test.

Of course, it’s not just the temperature difference in bread storage that affects the taste of bread. As an excellent thickener for food, in what other ways can JNP’s HPMC help dough maintain stability?