Pastry is a common snack in daily life, which can be used as an embellishment for morning tea or a filling thing for leisure. In the pastry making process, adding some gelatin can bring a different flavor.
1. Improve texture and taste: Animal gelatin, as a gelling agent, can form a heat reversible gel in the pastry, providing elasticity and toughness, making the pastry have better taste and chewiness.
2. Enhance stability: Gelatin acts as a stabilizer to help retain moisture in the pastry and prevent it from drying out or losing its shape during storage.
3.Improve transparency: In some pastry making, high transparency gelatin can be used to wrap the pastry, giving it a transparent appearance and increasing the attractiveness of the product.
4. Extend shelf life: Gelatin can be used as a protective coating to prevent spoilage and oxidation of food, thus extending the shelf life of pastry.
5. Improve moisture retention: gelatin can absorb and retain moisture, which helps the pastry to stay moist, reduce dehydration shrinkage, and make the pastry softer when eaten.
6. Enhance emulsification: gelatin helps to form an oil-in-water emulsion, which can emulsify the oil in the pastry and make the product more delicate and taste better
7. Provide nutrition; Gelatin contains 18 kinds of amino acids, including 7 kinds of essential amino acids for the human body, which increases the nutritional value of the pastry.
8. Easy to shape and cut: In the production of pastry requiring a specific shape, the addition of gelatin can make the pastry easier to shape and cut, improve production efficiency.
9. Enhanced water retention: The role of gelatin in pastry also includes enhanced water retention, which helps to maintain the moisture of the pastry and improve the taste.
Through the above benefits, we can see that animal gelatin plays an important role in pastry production, which can not only improve the quality and taste of pastry, but also increase the commercial value of pastry and consumer satisfaction.
