AMCO Proteins’ Post

The cheese oiling off, is the separation of liquid fat from the melted cheese body into oil pockets, particularly at the cheese surface. Moderate oiling off gives products like pizza a shining appearance, which is a desirable quality, while limited and excessive fat leakage is considered as unacceptable defects. During mozzarella cheese making in the stretcher, fat is squeezed into long column-like structures as the protein fibers are compressed. These fat globules disrupt the continuity of the casein network, and as the fat content in the cheese increases, the casein aggregates become less dense and further apart, resulting in fewer interactions between the aggregates. If shredded cheese is heated in an oven, the hydrophobic interactions between the casein molecules increase, causing the casein network to constrict, which can result in some fat appearing on the cheese surface.

A great visual display of the efficiency of protein found in beef. You can get 25grams of protein, almost 1/2 your DV, in just 3 oz of lean ground beef. To get that same amount, you'd have to eat... 3 cups of quinoa for 660 calories 6.5 tbsp of peanut butter for over 600 calories or 1 2/3 cups of black beans at over 250 calories #beefitswhatsfordinner #BeefMonth #feedlotsofpeople

How the Glucose Oxidase benefits baking?   Glucose Oxidase oxidizes B-D-glucose into D-gluconic acid and H202. Hydrogenperoxide oxidizes the sulfhydryl group of the amino acid cysteine (present in wheat gluten) forming disulfide bonds within the gluten network.   When used in baking, it helps to strengthen the dough elasticity and avoid stickiness, effectively promote the dough handling. It also benefits the dough tolerance and stability and results in better baking products performance. #betterenzymesbetterfuture #enzyme #baking

What do #emulsifiers do in bread improvers? DMG: Distilled mono and diglycerides are principally crumb-softening emulsifiers. Widely used in baking bread for improvement. softness over time, retarding starch retrogression. DMG also affects the extensibility of the gluten network, and improves overall loaf volume, versus without. SSL/CSL: Sodium stearoyl lactylate/ Calcium stearoyl lactylate are used to promote gluten aggregation by creating intermolecular interactions with proteins. DATEM: Diacetyl Tartaric Acid Ester of Mono-and Diglycerides is also used as a crumb softener. and has the additional benefits of strengthening the dough and improving the oven spring and final loaf volume.

one of the best method to developed gluten in your no-kneed bread, I am using 50%whole wheat flour in this dough(bread)and still You can see clearly how gluten get developed is there, I am using 80% hydration in this pure sour dough bread also not using any single amount of Yeast.. so read every step carefully 👇 Step 1: Combine the flour and water thoroughly and let it rest for 45 minutes at room temperature. Add the starter, mix well, and let it rest for another 30 minutes. Step 2: Mix the remaining water and salt, gently incorporating it into the dough, then let it rest for an additional 30 minutes. Step 3: Follow the steps demonstrated in the video. Step 4: Begin the coil fold process, repeating three times every 35 minutes at room temperature. Step 5: At this stage, your dough should be prepared for the final process. Caution: Physically check your dough before proceeding to the next step, as timing may vary based on weather conditions and atmosphere.

These 3 ingredient oat bars are a great grab and go snack! 😋 Ingredients: - 3 cups rolled oats - 1 cup peanut butter - 1/2 cup maple syrup Instructions: * Line an 8 x 8-inch pan with parchment paper and set aside. 
 * In a microwave safe bowl or stovetop, melt the peanut butter with syrup until combined. Add the oats and mix well, until fully incorporated. 
 * Transfer the mixture into the lined pan and press into it firmly. Refrigerate for at least 30 minutes, to firm up, before slicing into bars. - - - - - - #3ingredientrecipe #healthyrecipes #healthysnackideas #recipeshare

Nothing like the smell of bread rising on a Sunday morning. Got the oven warmed up and ready to go. I use a bread maker to make dough, but prefer to bake it in a pan. That is a 1.5 pound loaf. The recipe for this dough: 1. one cup water 2. one cup whole milk 3. 2 tablespoons honey 4. 2 tablespoons unsalted butter 5. 1.75 teaspoons salt 6. 2 cups whole wheat flour. (I love Bob's Red Mill flours) 7. 1 cup unbleached white wheat bread flour 8. 1 cup oat flour 9. 3 tablespoons vital wheat gluten 10. 3 teaspoons activated dry yeast It needs to rise for about 15 more minutes, and pretty soon I am popping it into the oven. I will put a picture of the finished product in the comments.

How to Make AMAZING Walnut Cookies Just Like Grandma ❤️RECIPE❤️ https://lnkd.in/ePRn2A8v Ingredients: 225g of melted butter 1 heaping cup of 2% vanilla yogurt 1 tablespoon of vanilla extract 3 egg yolks 2 & 1/2 cups of cake/pastry flour 3 egg whites 1 & 1/2 cup of granulated sugar 4 cups of crushed walnuts