The usage of compound bulking agent

Introduction: the compound leavening agent is the same as the common leavening agent The following safety net will introduce the usage of the compound leavening agent Compound bulking agent is a kind of high efficient bulking agent, which has strong double effect It can produce gas in the two processes of dough (or paste) processing and product baking, and make the product expand greatly It is used as fast fermenting agent, quality improver, etc in the flour food industry, for frying, baking, frozen steaming and expanding food, etc The following is an introduction to the use of composite bulking agent The processing of baked food mainly includes three parts: mixing, refreshing and baking (including baking, frying, steaming and other heating means) In these three processes, the effect of the bulking agent must be effectively controlled in order to obtain satisfactory products In the mixing stage, the carbon dioxide bubbles formed by the reaction of bentonite and sodium bicarbonate are easy to form "foaming points" on the water oil interface The number and location of these foaming points determine the final number and location of pores in the product, because there will be no new foaming points in the wake-up and baking stage In the wake-up stage, strong swelling is not expected, because the wake-up time varies greatly depending on the product variety, so it is necessary to control the occurrence of swelling In the baking stage, it is hoped that the bulking effect will occur again, so that the original foaming point will expand into the final big bubble, so as to obtain the necessary softness If the expansion action is too fast at this time, the gas produced will run away when the pores of the dough are not strong enough and set, and the pores will disappear; if the reaction is too slow, a large amount of gas will be produced after the dough has been baked and solidified, which may cause the product to crack Only when the gas production rate of the bulking agent is suitable for the physical change of the dough can the original gas generation point be expanded into bubbles Produce spongy honeycomb structure, make product texture bulky This kind of phenomenon is called "secondary expansion" because the expansion stops or slows down in a certain degree at the time of dough mixing, and starts again at the stage of baking and steaming and frying to complete the whole expansion process 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