Classification of chemical bulking agents

Introduction: there are also chemical bulking agents in the bulking agent The following safety net will introduce the classification of the bulking agent, so that you can understand the bulking agent better Chemical bulking agent mainly includes basic bulking agent (ammonia bicarbonate, sodium bicarbonate, etc.) and composite bulking agent (fermentation powder or baking powder) The chemical bulking agent is used to decompose when baking, releasing a large number of gas characteristics, making the product volume expand, forming a porous structure, so as to be crisp or bulky The following is an introduction to the classification of chemical bulking agents 1 Sodium bicarbonate is the most basic chemical bulking agent It is white powder, slightly salty and odorless The temperature is 6-150, and the amount of gas produced is 261 It is heated and decomposed into sodium carbonate, carbon dioxide gas and water Sodium bicarbonate is produced after the decomposition of sodium bicarbonate, and it remains in food as slightly alkaline, which is easy to cause quality problems If used too much, it will make the product alkaline and uncomfortable For cake, it can make the color darker and the structure and shape damaged So pay attention to the dosage when using In order to prevent yellow spots, it is best to dissolve in cold water and add it immediately Sodium bicarbonate is easy to decompose slowly under high temperature and high humidity, which affects the use effect Pay attention to storage conditions 2 The stink powder (ammonia bicarbonate, commonly known as stink alkali) is white powder crystal with stink of ammonia It can decompose at a lower temperature (30-60) Produce ammonia, carbon dioxide gas and water Because ammonia and carbon dioxide produced by the decomposition of hydrogen carbonate ammonia are gases, the amount of gas produced is 700, which is 2-3 times more than sodium bicarbonate If not used properly, it is easy to cause the texture of the finished product to be too loose, and large cavities appear inside or on the surface In addition, the decomposition temperature of ammonia bicarbonate is low, and it often produces gas in the early stage of baking, which can not continue to play an effective role in expansion It is usually used in combination with other bulking agents Ammonia bicarbonate is slightly hygroscopic, so moisture-proof measures shall be taken during storage to avoid affecting the use effect 3 Baking powder (baking powder, baking powder, etc.) is white powder without peculiar smell and decomposes in cold water In general, it is a compound bulking agent which is composed of basic substances such as sodium bicarbonate, acid salt and starch as filler When mixed with water and heated, alkaline substances react with acid salt to produce carbon dioxide gas To achieve expansion As the fermentation powder is prepared according to the principle of acid-base neutralization reaction, its aqueous solution is basically neutral, and there is no disadvantage of alkaline bulking agent Its residue is weak alkaline salt, which has no adverse effect on cake and other products At present, the double effect baking powder on the market is mixed with different chemical bulking agents with different reaction speed The fast reaction bulking agent is mixed when the cake paste is stirred The produced gas is stored in the cake paste, and the slowly reacting bulking agent continuously generates gas during the baking process Through the reasonable combination of the fast and slow proportion, it has the characteristics of good expansion effect, even organization, fine texture, normal color and no peculiar smell Therefore, it is widely used in cake making When making cakes, the use of baking powder is generally 0.5 - 3% of flour If it is used with Tata powder, the effect is more significant Bulking agent is also a kind of food additive In many foods, bulking agent will be used Can the food bulking agent be eaten for a long time? In fact, if it is eaten according to the national regulations, it will not cause harm to people, and some will increase the nutritional value of food Now the state has a food safety detector, which can accurately check whether the food is safe, edible and healthy If you want to know more about food safety, please go to Baibai safety net Editor in charge: he xianrob