What's the use of bulking agent

Introduction: bread, cake, steamed bread and other foods are characterized by sponge like porous tissue, so the taste is soft All of these foods contain leavening agents What's the use of bulking agent? Bread, cake, steamed bread and other foods are characterized by sponge like porous tissue, so the taste is soft In order to achieve this goal, it is necessary to keep enough gas in the dough The air mixed in the process of material blocking and the water vapor produced by heating the moisture contained in the material during baking can make the product produce some sponge like structure, but the amount of gas is far from enough to achieve the ideal effect of the product Most of the gas needed is provided by the bulking agent, so the bulking agent plays an important role in food manufacturing Here's a summary of the use of the bulking agent 1 The effect of bulking agent not only can make the food produce spongy sponge like porous tissue, which makes the taste soft, delicious and bulky, but also can make the saliva quickly penetrate into the tissue of the product during chewing, so as to reveal the soluble substances in the product, stimulate the taste nerve, and make it quickly reflect the flavor of the food; When the food enters the stomach, all kinds of digestive enzymes can quickly enter the food tissue, so that the food can be easily and quickly digested and absorbed, avoiding the loss of nutrition 2 There are two kinds of bulking agents: biological bulking agent and chemical bulking agent 3 Yeast is a very important leavening agent in flour products It can not only make the product bulky and the tissue is sponge like, but also improve the nutritional value and flavor of the flour products In the past, squeezing yeast (fresh yeast) was widely used in food Because it is not easy to survive and has a long production time, it has been widely used as the active dry yeast which is made of squeezing yeast by low-temperature drying When active dry yeast is used, it should be dissolved in warm water at about 30 ℃ and placed for about 10 minutes to activate yeast 4 When the leavening agent is used alone with yeast and compound leavening agent, each has its own shortcomings The fermentation time of yeast is long, sometimes the sponge like structure of the finished product is too fine and the volume is not large enough, while the synthesis of bulking agent is the opposite, the production speed is fast and the volume of the finished product is large, but the texture is loose and the taste is different The combination of the two can make good use of the advantages and avoid the disadvantages, and make an ideal product In this paper, yeast and compound leavening agent were applied to the production of steamed bun and steamed bun, and the ideal effect was obtained 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