Bread Alcohol

Low-glycemic glycemic glycemic functional formula complex

sugar alcohol

Maltitol, sorbitol and xylitol are obtained by enzymatic or extracted sugar source hydrogenation from corn as raw material, which is resistant to tooth decay and has a low glycemic index

Prebiotics

Isomalto-oligosaccharide and polyglucose are prebiotics made of starch and enzymatic method, which are factors that regulate intestinal flora, anti-caries, and have a low glycemic index

Base Formula

The amount of alkyl glycan added is 16%~20% of flour

The amount of dry yeast added is 1.6%~2% of flour

Flour ----...--------- 100%

Yeast ------------------ 1.8%

Improver---------------0.7%

Milk fragrance powder ---------------0.3%

Water (adjusted for flour) - 46% Egg ---------- 1096 Artisan Glycans -------- 18%

------196

Artisan Emulsion Balm...--1%

Butter---------------1 ()O/

The biosynthesis of proteoglycans includes the synthesis of peptide chains and the synthesis of sugar chains. The synthesis of the core protein peptide chain is a rate-limiting step in the synthesis of proteoglycans, which is carried out in the rough endoplasmic reticulum and the process is the same as that of general proteins. Glycosylation of the peptide chain begins in the endoplasmic reticulum and completes in the Gorgitian apparatus. The synthesis process of aminoglycan glycan chains is similar to that of glycoproteins. It is also catalyzed by a series of glycosyltransferases to transfer the glycans of activated monosaccharides to peptide chains and unfinished glycans one by one, so that they are continuously extended. The sulfation of glycans takes place during the elongation of the sugar chains. Catalyzed by sulfation-based transferase, the sulfate group is transferred from adenosine phosphate phosphate sulfuric acid to the glycan group, and the iduronic acid in the sugar chain is formed by the optical isomerization of the glucuronic acid group catalyzed by epimerase.