Usage of bulking agent

Introduction: bulking agent is a kind of food additive If it is not used properly, it will be dangerous Here is how to use bulking agent Soda powder and baking powder are the most commonly used chemical yeast leavening agent in the kitchen What is the use method of leavening agent? It is suitable for the growth of the bulking agent in the acid environment, and its activity is greatly reduced in the alkaline environment The optimal pH value of dough should be controlled between 5 and 6 If the dough contains more sugar, salt and other components, it will produce osmotic pressure If the osmotic pressure is too high, the protoplasm and water in the body of the bulking agent will seep out of the cytoplasm, resulting in the separation of the cytoplasm wall, and the bulking agent will not grow or die Generally speaking, more than 6% sugar content can inhibit the leavening agent, and less than 6% sugar can promote the leavening agent fermentation Water is necessary for the propagation of bulking agent, and the absorption of other nutrients depends on the role of water as a medium The dough with more water and softer is fermented quickly The most important nutrient source affecting the activity of the bulking agent is nitrogen source, which mainly comes from the addition of ammonium salt Some leavening agent partners can provide nitrogen source for yeast, and promote the reproduction, growth and fermentation of leavening agent The activity and fermentation power of the leavening agent changed with the temperature Mixing is one of the key processes that affect the activity of the bulking agent, and the dough temperature needs to change according to the seasonal changes In spring and autumn, it is often activated by stirring with 35 ℃ warm water, and the bulking agent can be directly added to the water; in summer, it is often stirred with cold water, in winter, it is stirred with hot water, and the bulking agent is first mixed into flour, so as to avoid the loss of activity of the bulking agent due to direct contact with cold water There are many factors related to the dosage and the use of bulking agent When the content of high sugar leavening agent in bread is 1%, good baking effect can be obtained; the content of low sugar leavening agent in bread and bun is about 0.3% - 0.5% The more fermentation times, the less usage 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 hurt people, and some will increase the nutritional value of food Now the state has a food safety detector , can accurately check whether the food is safe, edible, and will not cause physical injury If you want to know more about food safety, please go to Baibai safety net Editor in charge: he xianrob