What Are Main Uses of Leavening Agents

Leaving agent is added to baked food mainly made from wheat flour, and is heated and decomposed during processing to generate gas, which makes the dough rise and form a sponge-like dense porous structure, so your product includes a bulky, soft or crispy texture. a type of substances. The leavening agent can not just make the meals create a soft, sponge-like porous structure, but additionally ensure it is soft and delicious, and expand in volume. Moreover, it could make the saliva quickly penetrate into 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; when the food enters the stomach, digestive enzymes can quickly enter the meals tissue, Make food could be digested and absorbed easily and quickly, and avoid nutrient loss.

Leavening agents could be divided into two categories: biological leavening agents (yeast) and chemical leavening agents. The widely used yeast is active dry yeast produced from fresh yeast dried at low temperature. When active dry yeast is used, it must 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 transport 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 is used as leavening agent, it is necessary to manage the fermentation temperature of the dough. When the temperature is excessive (>35°C), the lactic acid bacteria will multiply and the acidity of the dough will increase. The pH value of the dough is closely related to the amount 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 could be divided into single leavening agents and compound leavening agents. Commonly used single leavening agents are NaHCO3 and NH4HC03. Both are basic compounds.

Applications of SAPP leavening agent

Sodium acid pyrophosphate is just a white solid powder with a member of family 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 about 44.5. Sodium acid pyrophosphate could form a sophisticated with Mg2+ and Fe2+, and the aqueous solution could be hydrolyzed into phosphoric acid by heating with dilute inorganic acid. SAPP leavening agent is slightly hygroscopic, and forms hexahydrate after absorbing water. When heated above 220°C, sodium metaphosphate is formed.

Sodium acid pyrophosphate is used as a rapid starter and quality improver in the meals industry. As an example, adding it to barbecue food can control the fermentation speed and increase the production intensity. Sodium acid pyrophosphate is used because the acidic component of synthetic leavening agents such as for instance bread and cakes, that may 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 enhance 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 stop crystal formation and control moisture.

Sodium acid pyrophosphate compounded with other phosphates may be used as a water-retaining agent for meat products such as for instance luncheon meat, cooked ham, and canned meat, and as a rehydrating agent for instant noodles.

About Gas Evolution Rate of Sodium Acid Pyrophosphate

Gas generation speed is a significant factor affecting the application form of sodium acid pyrophosphate. The detection of gas generation speed is suffering from temperature, water addition, formula composition and stirring speed.