Raising agent
Raising agent
Raising agent can make the dough expanded, the volume swell, form a soft porous organization, and become soft and delicious, easy digestion and absorption with good flavor. It is an important additive to decide the volume of bread, steamed bread, cake, and cookies. The mechanism of its action is: put a leavening agent blending in the dough, make it thermal decomposition during high temperature baking, release a large amount of gas, then the product expanded, finally formed the organization of the porous.
Raising agent not only can make can make food volume enlargement, this is mainly because it makes food produced soft sponge porous organization, make its palate full and soft. The spongy porous group organization can make the saliva fall in spongy tissue infiltration of food quickly when people chewing it, give food with saliva decomposition of soluble substances, stimulate the taste buds, so that people could more quickly to taste the food flavor. Since food go into the stomach organs of the body, loose soft spongy food groups can make a variety of digestive enzymes to the fastest speed fall into it. So food can be quickly digest and absorb by human body to avoid the loss of food nutrients in human digestive process.
Bulk acid is a kind of raising agent mainly including aluminium potassium sulfate, potassium bitartrate etc. Commonly used aluminium potassium sulfate as accounts for about 35% ~ 50%. But alum will cause harm to human body, so develop a composite leavening agent without aluminum that can replace alum with safe, efficient and convenient special used in cake has a very vital significance. Replace original containing aluminum acid salt into glucose acid - delta - lactone, potassium bitartrate, calcium dihydrogen phosphate, citric acid is a new method of acid salt in no -aluminum leavening agent.
Raising agent can make the dough expanded, the volume swell, form a soft porous organization, and become soft and delicious, easy digestion and absorption with good flavor. It is an important additive to decide the volume of bread, steamed bread, cake, and cookies. The mechanism of its action is: put a leavening agent blending in the dough, make it thermal decomposition during high temperature baking, release a large amount of gas, then the product expanded, finally formed the organization of the porous.
Raising agent not only can make can make food volume enlargement, this is mainly because it makes food produced soft sponge porous organization, make its palate full and soft. The spongy porous group organization can make the saliva fall in spongy tissue infiltration of food quickly when people chewing it, give food with saliva decomposition of soluble substances, stimulate the taste buds, so that people could more quickly to taste the food flavor. Since food go into the stomach organs of the body, loose soft spongy food groups can make a variety of digestive enzymes to the fastest speed fall into it. So food can be quickly digest and absorb by human body to avoid the loss of food nutrients in human digestive process.
Bulk acid is a kind of raising agent mainly including aluminium potassium sulfate, potassium bitartrate etc. Commonly used aluminium potassium sulfate as accounts for about 35% ~ 50%. But alum will cause harm to human body, so develop a composite leavening agent without aluminum that can replace alum with safe, efficient and convenient special used in cake has a very vital significance. Replace original containing aluminum acid salt into glucose acid - delta - lactone, potassium bitartrate, calcium dihydrogen phosphate, citric acid is a new method of acid salt in no -aluminum leavening agent.