It is possible to extend the storage period! It can suppress changes in hardness when refrigerated or thawed.
"Pure Toast" has a high aging inhibition effect and suppresses the hardening of starch dough. It is possible to suppress changes in hardness when refrigerated and frozen. For mochi dough, it is recommended to use 20% or more of the total carbohydrates, while for rice and bread, the usage guideline is 2-10% relative to raw rice or flour. By using it in addition to other carbohydrates, it is possible to extend the storage period. [Features] ■ High aging inhibition effect ■ Suppresses hardening of starch dough ■ Can extend the storage period ■ Usage guidelines - Mochi dough: 20% or more of total carbohydrates - Rice/bread: 2-10% relative to raw rice/flour *For more details, please refer to the PDF document or feel free to contact us.
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**Effect of Starch (Non-glutinous Rice) Aging Suppression** ■ Test Conditions - A 30% non-glutinous rice starch gel (containing 15% carbohydrates) was prepared, and the hardness before and after storage was measured to calculate the hardness change rate (%). ■ Refrigerated Storage Conditions: 4°C, for 1 or 2 days ■ Freeze-Thaw Storage Conditions: -18°C freezing followed by 25°C thawing for 3 cycles ■ Hardness Change Rate (%) = (Hardness of starch gel after storage - Hardness of starch gel before storage) / Hardness of starch gel before storage *For more details, please refer to the PDF document or feel free to contact us.*
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【Recommended Uses】 ■Kyuhi, daifuku, warabi mochi, rice, bread, savory dough, dumplings, etc. *For more details, please refer to the PDF document or feel free to contact us.
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Under the philosophy of "providing solutions with knowledge and ideas in chemistry to contribute to the creation of a richer future society," GunEi Chemical Industry Co., Ltd. has been developing its business since its founding, focusing on chemicals related to automobiles, housing, and electronic materials, and on food, primarily centered around sugars. As technology advances at an increasingly rapid pace, we will leverage the knowledge and ideas in chemistry that we have cultivated to contribute to the creation of a richer future society.
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