for proper pumping. In this instanc

for proper pumping. In this instance, fruit fillings must remain fluid enough to be pumped but still be able to build additional viscosity during the baking step to prevent boil out. These fillings, therefore,
require a specially designed stabilizer system that will impart filling viscosity and additional thickening during the cooking step. Such a system could be a blend of ingredients to include starch, LBG, tara,
konjac, and guar. LBG and tara gum are partially cold-water soluble and thicken fully during the heating step. Konjac and guar are both cold-water soluble and can be used in combination with either LBG or tara gum to provide additional cold viscosity for the suspension of the fruits. Another approach could be to use methylcellulose in fillings with pH greater than 3.5 in combination with other gums to provide thickening during the baking step. Starch, both cook up and instant, is traditionally used in bakery fillings. Acid degradation is common when using native starches, hence, acid and heat resistant starches are best used in place of native starches.
Heat treatment
The requirements for the thickener vary depending on whether heat treatments are part of the process. Gelling gums such as agar, pectin, and carrageenan require heat to activate, hence, these gums cannot be used in cold-set fillings. Traditional agar requires boiling to dissolve, while pectin and carrageenan require at least 180◦F to activate. All gelling gums thin out drastically when heated, hence, they should be used in conjunction with other thickeners to prevent boil out. When fillings thin out, in addition to the molecules moving more easily, they heat faster and can reach boiling temperatures during baking and cause boil out. Sodium alginate is a heat stable gel, and methylcellulose gels
when heated. Both provide excellent boil out protection. LBG and tara gum are partially soluble in cold water, tara gum more so than LBG. These gums require 180◦F for full hydration. The additional thickeningduring the baking or heating step gives these gums an advantage in preventing boil out. Xanthan gum, which is cold-water soluble, is very unique in the sense that it maintains a relatively stable viscosity from 40 to 212◦F. Guar gum, konjac, and starches also play a vital role in
providing bake stability.
Storage Time/Conditions
Many bakery fillings are meant to be shelf stable, hence, certain conditions need to be met. Common hurdles to ensure microbial stability of fillings are aw, pH, and temperature. An aw of

Kết quả (Việt) 1:

để bơm thích hợp. Trong trường hợp này, quả trám phải còn lại đủ chất lỏng được bơm nhưng vẫn có thể xây dựng thêm độ nhớt trong bước nướng để đun sôi ra ngăn chặn. Các chất hàn răng, do đó,yêu cầu một hệ thống được thiết kế đặc biệt ổn định sẽ truyền đạt xăng nhớt và bổ sung dày trong bước nấu ăn. Như một hệ thống có thể là một sự pha trộn các thành phần bao gồm các tinh bột, LBG, tara,konjac, và guar. LBG và tara kẹo cao su phần lạnh hòa tan và dày lên hoàn toàn trong bước hệ thống sưởi. Konjac và guar đều lạnh hòa tan và có thể được sử dụng kết hợp với kẹo cao su hoặc LBG hoặc tara để cung cấp bổ sung độ nhớt lạnh treo các loại trái cây. Một cách tiếp cận có thể là sử dụng methylcellulose trong trám với độ pH lớn hơn 3,5 kết hợp với những cây bạch đàn khác để cung cấp các dày lên trong bước nướng. Tinh bột, cả hai nấu và ngay lập tức, theo truyền thống được sử dụng trong làm bánh trám. Axit suy thoái là phổ biến khi sử dụng tinh bột gốc, do đó, tinh bột axit và chịu nhiệt tốt nhất được sử dụng thay cho bản địa của tinh bột. Xử lý nhiệt The requirements for the thickener vary depending on whether heat treatments are part of the process. Gelling gums such as agar, pectin, and carrageenan require heat to activate, hence, these gums cannot be used in cold-set fillings. Traditional agar requires boiling to dissolve, while pectin and carrageenan require at least 180◦F to activate. All gelling gums thin out drastically when heated, hence, they should be used in conjunction with other thickeners to prevent boil out. When fillings thin out, in addition to the molecules moving more easily, they heat faster and can reach boiling temperatures during baking and cause boil out. Sodium alginate is a heat stable gel, and methylcellulose gelswhen heated. Both provide excellent boil out protection. LBG and tara gum are partially soluble in cold water, tara gum more so than LBG. These gums require 180◦F for full hydration. The additional thickeningduring the baking or heating step gives these gums an advantage in preventing boil out. Xanthan gum, which is cold-water soluble, is very unique in the sense that it maintains a relatively stable viscosity from 40 to 212◦F. Guar gum, konjac, and starches also play a vital role inproviding bake stability.Storage Time/Conditions Many bakery fillings are meant to be shelf stable, hence, certain conditions need to be met. Common hurdles to ensure microbial stability of fillings are aw, pH, and temperature. An aw of <0.85 combined with heating is normally sufficient to keep the finished product microbiologically stable until it is consumed. The combination of pH <4.6 and temperature also provides microbial stability to bakery fillings during its market shelf life, and in many instances the combination of these3 hurdles comes into play in the preservation of the finished products.
Conditions to be met for a product to be shelf stable are pH below 4.6 and aw of 0.85 or less combined with pasteurization or some form of heat processing. Most fillings would meet the cooking criteria because of the baking step. The pH requirement, however, is only met by the acidified fillings with fruit.
Gums Used in Bakery Fillings
The structural, textural, and shelf-life properties of bakery fillings are key quality attributes heavily impacted by the ingredients they contain that in turn dictate the stabilization that is required. In addition, the variability by which a filling is prepared, used, cooked, and stored results in the use of different gum systems to stabilize it. The diversity of hydrocolloids begins in nature and ends in the lab