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Do you know these baking additives?

Baking powder, baking soda, and cream of tartar that we often use in baking are actually food additives. Today, I will take you to understand the common food additives in baking.

1. Sodium Bicarbonate

Sodium bicarbonate is baking powder or baking soda. It is needed after preparing the pastry. Because sodium bicarbonate decomposes and releases carbon dioxide gas under a certain acidity, the dough becomes soft and porous, making the cake taste good and easy to cook.

2. Neutral Protease

Neutral protease can hydrolyze the protein of the dough into peptones, peptides and even amino acids, thereby weakening the gluten strength of the dough, making it have good plasticity and extensibility, and maintaining a clear and beautiful printing pattern. Improve the gloss of the finished product, make the biscuit cross-section clear, uniform in structure, and loose and crisp in taste.

3. Sodium stearoyl lactylate (SSL)

Sodium stearoyl lactylate can interact strongly with proteins in wheat. The hydrophilic group combines with gliadin in wheat gluten to form a gluten protein complex, which makes the gluten network more delicate and elastic. It plays a role in preventing bread aging and tissue loosening.

4. Vital Wheat Gluten

The unique viscoelastic properties of gluten improve dough strength, mixability and handling properties; its film-forming foaming ability preserves air to control expansion and improve volume, uniformity and texture; its thermal setting properties provide the necessary Structural strength and chewing properties; its ability to absorb water improves yield, softness and shelf life of baked products.

5. Calcium Propionate

Mold and bacterial growth is a costly problem in the baking industry because baking provides near-ideal mold growth conditions. Calcium propionate acts as a preservative and helps extend shelf life by interfering with the growth and reproduction of microorganisms.

6. Sodium Metabisulfite

Sodium metabisulfite can be used in food processing to improve the taste of food. The main uses are as follows: 1. Bleaching agent It is used to bleach the flour of food such as cakes. 2. The leavening agent can loosen the structure of foods such as bread and biscuits, and the taste is relatively crunchy.

If you're interested in more food additives, please contact us directly or leave us your message, we will response you ASAP.



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