In the production of baked food, such as adding sodium bicarbonate to food, carbon dioxide is generated by baking and heating, which forms uniform and dense porous tissue in food, increases the volume, makes bread, cakes and other foods soft and elastic, and cookies crisp and delicious.
Fillers include sodium bicarbonate (potassium), ammonium bicarbonate, light calcium carbonate and potassium aluminum sulfate. The leavening agent is mainly used in the production of baked goods, which can not only improve the sensory quality of food, but also be beneficial to the digestion and absorption of food, which is of certain significance to vigorously develop convenience food and emphasize its nutritional function.
Extended data:
Characteristics of leavening agent:
1, security:
It does not contain harmful substances that have been banned abroad, such as alum, and adheres to the principle that "the safe use of additives means the smaller the dosage, the better", so customers can use it with confidence.
2, high quality:
The powder is fine, and the number of particles per gram of powder is about 3500~4000. The biggest advantage of fine powder is that it is more evenly distributed in flour. Even distribution can make the baked products have finer structure and more uniform bubble holes, and it will not produce bubble holes of different sizes, so the gas production is stable.
3. Efficient:
Real double fermentation can be realized: after being fermented in water, it is put into the oven, and it continues to ferment when heated, producing more gas, which makes up for the incomplete fermentation before baking and makes the finished product larger in volume, so the finished product made of hard foam powder maintains excellent quality in appearance and taste, such as smooth and uniform pastry surface, and does not collapse; Fine and dense tissue; Soft taste, no astringency.
Baidu encyclopedia-leavening agent
Baidu encyclopedia-compound leavening agent