What are the commonly used bulking agents

Introduction: do you know what are the commonly used bulking agents? The bulking agent can be divided into four categories: basic bulking agent, acid bulking agent, compound bulking agent and biological bulking agent Bulking agent (also known as loosening agent), it can be seen from the name that it is a kind of food additive that can make the food form a porous structure of bulking, soft and crisp to eat It is a necessary food additive for the production of bakery food such as pastry, biscuit and expanded food The following is an introduction to the commonly used bulking agents Sodium bicarbonate sodium bicarbonate is an alkaline bulking agent, commonly known as "baking soda" When people steam bread at home, they should not only use "noodle starter", but also put some "alkali", which is sodium bicarbonate, which can neutralize the sour taste of "noodle starter" Many people think that the function of "alkali" is in addition to "sour taste" In fact, it also plays an important role in making steamed bread more pleasant Sodium bicarbonate reacts with the acid produced during dough fermentation to produce carbonic acid, which is heated to decompose to produce carbon dioxide gas and water In addition, sodium bicarbonate will also be heated to decompose into carbon dioxide, water and sodium carbonate Carbon dioxide is a gas, water will be heated to produce water vapor, they will make steamed bread produce sponge like swelling structure, but sodium carbonate is an alkaline material, more will make some ingredients in steamed bread change and then yellow or yellow spots This is the reason why the steamed bread will turn yellow when more alkali is put into the dough unconsciously Of course, less alkali can not neutralize the acid produced by fermentation, which will make the steamed bread sour and small in size Not only should sodium bicarbonate be used for steamed bread, but also for biscuits and pastries Potassium alum potassium alum is an acid bulking agent, commonly known as "alum", and its chemical name is "aluminum potassium sulfate" Alum is often used as a kind of water purification agent by the people If you put a little bit of alum in the oil sliver, you can also make the oil sliver fluffy and in good shape The formula of fried dough sticks has existed in ancient times, commonly known as "one alum, two bases and three salts", that is, put one or two alum, two bases of water and three salts on ten jin noodles Since the Southern Song Dynasty, the recipe of fried dough sticks has been like this, so putting alum in fried dough sticks can also be regarded as "ancient recipe" "One alum, two bases and three salts" are all additives Alum is a bulking agent Alkali is used for fermentation and salt is used for seasoning The worry about the traditional way of fried dough sticks is that alum contains aluminum Aluminum is the highest content of metal element in the earth's crust, but it is not the element needed by human body, and it may even be harmful Despite the lack of experimental data on intake and harm, there is no doubt that it is not beneficial or even harmful to human health Therefore, experts suggest to control the use, some businesses also take this as a selling point, to launch the "no aluminum strip" According to the classification of food additives, yeast belongs to biological bulking agent According to the classification of biology, yeast is actually yeast, which is a kind of microorganism beneficial to human beings Of course, the yeast powder sold on the market is the product of yeast after culture, concentration and drying, with stable quality and convenient use The main purpose of using yeast is to make it breathe and produce gas, wine, vinegar and other flavor substances This process is called "fermentation" It is not only necessary to ferment for making pasta (mainly using its gas to make the product bulky), but also for many foods, such as wine making and vinegar making The fermentation process of making pasta is to transform sugar into alcohol, water and carbon dioxide under the action of enzyme, so as to make pasta bloom and increase its volume In this way, after the food is steamed or baked, it will be bulky and elastic At the same time of fermentation, it will produce alcohol (such as alcohol), acid (such as vinegar), aldehydes, ketones, esters and other substances, which will make pasta have a special flavor In addition, yeast also contains protein, sugar, fat, vitamins and other nutrients, which increases the nutritional value of food 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