Leavening agent refers to food processing
added to the main raw material for the production of baked goods wheat flour,
and in the process of processing by heat decomposition, the production of gas,
so that the dough blanks, the formation of dense porous tissue, so that the product
has a bulky, soft or crisp class of substances. It is usually used in the
production process of baked goods based on wheat flour such as pastries,
biscuits, bread, and steamed buns, so that its volume is expanded and the
structure is loose.
The principle of different leavening agents is consistent, that is, a large amount of carbon dioxide gas is produced in the dough through the starter culture, and during the cooking process, the carbon dioxide is heated and expanded, so the dough becomes soft and forms a loose structure. Leavening agents can not only make food produce soft spongy porous tissues, making them bulky, soft and delicious; Moreover, saliva can quickly penetrate into the tissue of the product when chewing, so as to dissolve the soluble substances in the product, stimulate the taste nerve, and make it quickly reflect the flavor of the food; After food enters the stomach, various digestive enzymes can quickly enter the food tissue, so that the food is easily and quickly digested and absorbed, avoiding nutrient loss. Cake Raising Agent,Leavening Agents In Food,Food Swelling Agent,Food Raising Agent WUHAN RUISUNNY CHEMICAL CO. LTD , https://www.ruisunny-chem.com
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