Use of bulking agent

Introduction: the use of bulking agent is quite wide The following safety net will introduce the use of bulking agent for you, so that you can know more about it Do you know what the purpose of the bulking agent is? In fact, the bulking agent refers to a kind of substance added to the main raw material wheat flour in the production of baked food in the food processing, which is heated to decompose during the processing process, generates gas, causes the dough to develop, and forms dense porous structure, so that the product has bulkiness, softness or crispness It is usually used in the baking process of wheat flour, such as pastry, biscuit, bread and steamed bread, to make their volume expand and structure loose 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 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