Compound leavening agent is a kind of high-efficiency leavening agent, and its strong double-effect effect can produce gas in both dough (or batter) processing and product baking, making the product swell and swell. In the flour food industry, it is used as a fast starter, quality improver, etc. It is used in frying, baking, frozen steaming and puffed food.
Second, is the compound leavening agent harmful to human body?
Recent studies show that aluminum in compound leavening agent is not good for human health, so people are studying to reduce the application of potassium aluminum sulfate and ammonium aluminum sulfate in food production, and exploring new substances and methods to replace their applications, especially to replace the application of fried dough sticks that Chinese people have long been accustomed to.
Children prefer French fries and chicken nuggets in fast food restaurants. However, in the process of making fried foods, some bulking agents are often added for crispy taste, and frying will destroy vitamins in large quantities, which is not conducive to children's development and health. Therefore, parents should take their children to eat in fast food restaurants less.
Third, the correct use of compound leavening agent
The processing of baked food mainly includes three parts: dough mixing, proofing and baking (including baking, frying, steaming and other heating means). In these three processes, the role of bulking agent must be effectively controlled in order to obtain satisfactory products.
In the dough mixing stage, carbon dioxide bubbles generated by the reaction of leavening acid and sodium bicarbonate are easy to form "foaming points" on the water-oil interface, and the number and position of these foaming points determine the final number and position of pores in the product, because no new foaming points will be formed in the proofing and baking stages.
Strong bulking is not expected in the proofing stage, because the proofing time varies greatly depending on the product variety, so it is necessary to control the swelling.
In the baking stage, it is hoped that the bulking effect will occur again, so that the original foaming point will expand into the final big bubble, thus obtaining the necessary softness. If the expansion is too fast at this time, the generated gas will run away when the pores of the dough are not strong enough and set, so that the pores disappear; If the reaction is too slow, a large amount of gas will be generated after the dough has been baked and solidified, which may cause cracks in the product.
Only when the gas production speed of leavening agent is adapted to the physical changes of dough can the original gas production point be expanded into bubbles. Sponge-like honeycomb structure is produced, which makes the product bulky. This phenomenon of a certain degree of primary swelling in dough mixing, the swelling is suspended or slow in the wake-up stage, and the second swelling is started again in the baking and steaming stages to complete the whole swelling process, which is called "secondary swelling"