The function of biological bulking agent

Introduction: biological leavening agent is actually the fresh yeast What's the function of biological leavening agent? Bulking agent is a substance added to dough or batter to make the final product fluffy and soften The method is to fill the dough with gas Of course, in theory, it can also be realized by mechanical means, but in fact, it is more likely to generate carbon dioxide through biological active agents, or by using chemical factors and triggering reactions such as heat, moisture or acid When the dough or batter is ready, the flour and water are fully mixed to form the parent, then the starch begins to gel, and the bubbles retained in the surface form holes Next, we will introduce the function of biological bulking agent Yeast is the main component of biological bulking agent During the growth and propagation of dough, sugar can be used for sugar fermentation to generate gas carbon dioxide, flavor components alcohols (ethanol, propanol, etc.), organic acids (acetic acid, lactic acid, succinic acid), aldehydes (acetaldehyde, malonaldehyde), esters, etc., which can make dough bulky, and produce certain nutrients, so in addition to bulking, it can also increase The nutritional value and flavor of pasta food The above is the introduction of the relevant contents of the leavening agent Can the food leavening agent be eaten for a long time? We need to remind our friends that although the leavening agent is helpful for the taste effect of the food in the baking process, it will also cause harm to the body if it is eaten for a long time This is something that needs to be paid attention to by the food loving friends, not just food, We should pay more attention to health Now the country has a food safety detector, which can accurately check whether the food is safe, edible, and will not cause physical harm If you want to know more about food safety, please go to Baibai safety net Editor in charge: he xianrob