What Is Leavening Agent

Leaving agent is included with baked food mainly made from wheat flour, and is heated and decomposed during processing to generate gas, making the dough rise and form a sponge-like dense porous structure, so that the product features a bulky, soft or crispy texture. a class of substances. The leavening agent can not merely make the meals produce a soft, sponge-like porous structure, but also ensure it is soft and delicious, and expand in volume. Moreover, it may make the saliva quickly penetrate in to the tissue of the item when chewing, to be able to penetrate the soluble substances in the item, stimulate the taste nerve, and ensure it is quickly react to the flavor of the meals; once the food enters the stomach, digestive enzymes can quickly enter the meals tissue, Make food can be digested and absorbed easily and quickly, and avoid nutrient loss.

Leavening agents can be split into two categories: biological leavening agents (yeast) and chemical leavening agents. The trusted yeast is active dry yeast made from fresh yeast dried at low temperature. When active dry yeast can be used, it ought to be dissolved in hot water at about 30°C and placed for around 10 minutes to activate the yeast. Yeast utilizes sugars and other nutrients in food to hold out aerobic respiration and anaerobic respiration successively, producing C02, alcohols, aldehydes and some organic acids, making the item bulky and forming a sponge-like network.

When yeast can be used as leavening agent, it's necessary to manage the fermentation temperature of the dough. Once the temperature is too high (>35°C), the lactic acid bacteria will multiply and the acidity of the dough will increase. The pH value of the dough is closely linked to the quantity of the product. The pH value of the dough is At 5.5, the finished product with the greatest volume is obtained. Chemical leavening agents are formulated from edible chemicals and can be split into single leavening agents and compound leavening agents. Commonly used single leavening agents are NaHCO3 and NH4HC03. Both are basic compounds.

Physicals and Applications of SAPP Chemical

Sodium acid pyrophosphate baking powder is a white solid powder with a family member density of 1.862, soluble in water but insoluble in ethanol. 100. The solubility at C is 32.5%, the aqueous solution is acidic, and the pH of 1% aqueous solution is approximately 44.5. Sodium acid pyrophosphate can develop a complex with Mg2+ and Fe2+, and the aqueous solution can be hydrolyzed into phosphoric acid by heating with dilute inorganic acid. Sodium acid pyrophosphate is slightly hygroscopic, and forms hexahydrate after absorbing water. When heated above 220°C, sodium metaphosphate is formed.

Application fields of sodium acid pyrophosphate Sodium acid pyrophosphate can be used as a rapid starter and quality improver in the meals industry. For example, adding it to barbecue food can control the fermentation speed and increase the production intensity. Sodium acid pyrophosphate can be used as the acidic element of synthetic leavening agents such as for example bread and cakes, which can prolong the storage time, and the loose spaces are neat, and additionally it may reduce the breakage rate of biscuits and cakes. The utilization of sodium acid pyrophosphate in sausage processing can improve the taste and color, and increase the processing speed. Sodium acid pyrophosphate is used in aquatic product processing, fish balls, fish sausages, and quick-frozen foods to prevent crystal formation and control moisture. Sodium acid pyrophosphate compounded with other phosphates can be used as a water-retaining agent for meat products such as for example luncheon meat, cooked ham, and canned meat, and as a rehydrating agent for instant noodles.

Determination of Gas Evolution Rate of Sodium Acid Pyrophosphate and Its Influencing Factors

Gas generation speed is an important factor affecting the application of sodium acid pyrophosphate. The detection of gas generation speed is affected by temperature, water addition, formula composition and stirring speed.