Butter is a commonly used flavoring in baking, the status of which is equivalent to that of animal and vegetable oils in Chinese cuisine, and it can add flavor to the finished baked goods, specifically:

1, butter can produce a Meladic reaction when heated to make the finished product of the baked goods more mellow flavor.

2, compared with shortening, butter melt in the mouth taste better, is very suitable for directly spread on the bread, toast consumption.

3, butter has a good emulsification, can lock the water in the dough, change the wet sticky dough, so that the ductility of the dough has been enhanced, so that the finished product is more fluffy, soft, dense baking.

4, butter at 13-18 degrees Celsius has a strong plasticity and dough extensibility, can be folded through the rolling out of the plastic steps, so that the finished product becomes more layers and distinct, the formation of open-crisp type of bread unique honeycomb structure and crispy texture.

5, butter can extend the shelf life. Butter can prevent the evaporation of water, emulsification of free water in the bread, so as to lock the water, delay the aging of starch and bread hardening process.

Expanded Information

Butter from the production process, can be divided into Raw butter (made directly from raw milk), ultra-fine butter (can only be used in the pasteurization of unrefrigerated milk or cream), fine butter (using partially frozen milk). In terms of flavor, there are also plain, semi-salted and salted butter.

The main packaging requirements for butter are to protect its aroma beads, organization, appearance, moisture and color. Airtight packaging is very important, not only to protect its fragrance from dissipation, but also to resist contamination from external odors, because butter easily absorbs foreign odors. Due to the emulsion characteristics of butter, the fat in it is particularly susceptible to oxidation and rancidity.

Traces of metal ions left on the processing plant's machinery and equipment can also give butter a "fishy" odor. Butter is usually wrapped in parchment paper, aluminum foil/sulfate paper, or a composite of aluminum foil and greaseproof paper. Parchment is brittle and should contain more than 9% moisture and be stored in a dust-free, clean place with 50% to 80% humidity.