Bread Softening Oil BO-100
1. Product Features
- Reduces partial dough fat usage for a softer bread mouthfeel
- Significantly enhances bread moisture retention and anti-aging effects
- Non-sticky dough for easy handling and demolding
- Finer and more uniform crumb structure in bread loaves
2. Test Application
Test Recipe
| Ingredient | Weight (g) | Weight (g) |
|---|---|---|
| High-gluten flour | 1000 | 1000 |
| Sugar | 180 | 180 |
| Salt | 10 | 10 |
| Yeast | 16 | 16 |
| Water | 470 | 470 |
| Butter | 60 | 60 |
| Bread Enzyme Preparation BM-501 | 5 | 5 |
| Sodium propionate | 3.3 | 3.3 |
| Zhenxian No.2 | 5.5 | 5.5 |
| Sorbitol solution | 40 | 40 |
| Glycerin | 10 | 10 |
| Malt syrup | 20 | 20 |
| Competitor softening oil | 30 | - |
| BO-100 | - | 30 |
Texture data tested at room temperature after storage for 1 day, 15 days, 1 month, 2 months, 3 months and 4 months.
3. Test Application Results
◆ Softness
Toast Hardness Change During Storage
During storage, the hardness of toast with BO-100 is significantly lower than that with competitor products. Especially after 15 days of storage, toast with BO-100 is much softer, effectively delaying starch retrogradation .
◆ Elasticity
Toast Elasticity Change During Storage
During storage, the elasticity of toast with BO-100 is basically consistent with that of competitor products, showing no significant difference.
◆ Chewiness
Toast Chewiness Change During Storage
During storage, the chewiness of toast with BO-100 is significantly lower than that with competitor products. Especially after 15 days of storage, toast with BO-100 has a much softer mouthfeel .
◆ BO-100 Test Conclusion
- Reduces partial dough fat usage for a softer bread mouthfeel
- Significantly enhances bread moisture retention and anti-aging effects
- Non-sticky dough for easy handling and demolding
4. Recommended Dosage
Based on total flour weight, the recommended dosage is 1%-3%.