After years of hard work, researchers in our country have successfully developed a new structural plant polysaccharide that can replace traditional bread gluten. It is a high-purity sugar extracted from China's unique plants and has no toxic side effects to the human body.
It is understood that bread is a global food, and only China consumes 2 million tons of bread every year. Over the years, in order to make bread soft and delicious, potassium bromate has been added to bread at home and abroad. However, scientific studies in recent years have shown that potassium bromate is a carcinogenic substance and many countries have banned the use of potassium bromate as a reinforcing agent.
Researchers at the Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, after years of exploration and research, have successfully developed a new plant polysaccharide. Studies have shown that this plant polysaccharide can completely replace the potassium bromate, so that people can meet the quality requirements of bread.
According to experts, this plant polysaccharide has a special microstructure, its microstructure is a micro-tube, and can be formed into a film. When it is mixed with flour and processed into a dough, the polysaccharide film can wrap the flour and the dough can be baked. The gas is well sealed in the bread, making the bread soft, even pores, delicious and delicious. Because it has no toxic side effects to the human body, it is of great significance for bread production to improve the safety of bread in China.
In addition, experts said that this technology can also be used in the production of convenience foods such as instant noodles to replace other chemical synthetic substance additives to meet quality and food safety standards.