Some food additives are a necessary ingredient in the formula
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Some food additives are a necessary ingredient in the formula

Release date:2022-10-24 Author:翊成网络g Click:

Most people talk about the reason for entering the baking circle. In addition to the food gene in their bones, it is also to make safe and secure food for themselves and their families. When I talk about the bread and pastries sold in the market with my relatives and friends at home, I simply turn pale at the talk about food additives. In fact, many food additives are indispensable contributors to the baking process. The commonly used expanding agent in the baking process is mainly divided into stink powder, baking soda and baking powder.

The scientific name of stink powder is ammonium bicarbonate, which is mainly used in the processing of biscuits and other pastries. It volatilizes rapidly above 60 ℃ and is decomposed into ammonia, carbon dioxide and water. However, the residual ammonia can make the food stinky and affect the taste.


food additives


Sodium bicarbonate, namely sodium bicarbonate, is an acid salt formed after neutralization of strong base and weak acid. It is weakly alkaline when dissolved in water. The solid starts to decompose gradually above 50 ℃ to produce sodium carbonate, carbon dioxide and water. This property can be used as a bulking agent in the food production process. However, because sodium bicarbonate will remain after action, excessive use will make the finished product have alkaline taste.

Baking powder is also called instant baking powder or cake baking powder, which is called B P. It is a kind of pastry expanding agent, often used for making cakes and pancakes. It is a compound chemical expanding agent, which is composed of alkali agent, acid agent and filler (corn starch). Then, rapid reaction baking powder and slow baking powder were derived. According to product requirements, gas was released at different stages of production to produce different production effects.

Double effect foaming powder is generally composed of acid leavening agent calcium hydrogen phosphate, potassium hydrogen tartrate and alkaline leavening agent sodium bicarbonate, ammonia bicarbonate, potassium bicarbonate, light calcium carbonate and starch. It has the reaction characteristics of both fast and slow foaming powder, and the reaction is divided into two stages to generate gas and water.

This kind of hair powder is suitable for general baking products, especially cakes. During the mixing operation period of the batter, due to the influence of temperature, 1/5-1/3 of the gas is released first to relax the gluten inside the batter, so that the state of the batter is improved, and the gas remains inside the batter; When the batter is baked, the gas will be released gradually with the increase of temperature, which fully meets the needs of the thermal expansion of the batter during baking, so as to make the expansion quality of the cake better. The double effect baking powder can release even gas in the batter body, making the gas in the batter body even, resulting in the fine and even pores of the baked cake, thus making the product structure reach the quality of perfect expansion. Its final metabolites in human body are mainly sodium chloride (i.e. salt) and phosphoric acid products similar to human natural metabolism.

After knowing about the generation of fluffy, will you still use a small spoon of baking powder? Maifen is rich but fluffy and delicate, low sugar and low oil biscuits are crisp and delicious, and simple bread and scones cannot exist without baking powder.

Of course, some food additives are necessary ingredients in the formula, such as baking powder and jieliding. Some can be added or not, but they will have some advantages.


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