The improvement of living standards, people on the food requirements are also getting higher and higher, for example: baked food is more fragrant, more and more brittle, and even some bread products is more and more soft, bite in the mouth feeling really good, meet the people's sense of smell. And what are the reasons for the formation of these conditions? More can be added directly to what things, so that these foods have changed? Now let's explain why:

Leavening agent is added to wheat flour in baked food, and in the process of thermal decomposition, produce gas, make the germ face up hair, forming dense porous tissue, so that products with bulky, soft and crisp salty substances. It can be two kinds of alkaline swelling agent and compound agent. The former is mainly sodium bicarbonate to produce carbon dioxide, so that the surface of hair from the embryo. Acid is acceptable and in generating process of carbon monoxide in the process of the formation of alkaline salt, and regulate the production of carbon dioxide speed. Starch and so on, which is beneficial to the preservation of the swelling agent, regulate the gas production rate, so that the bubble distribution is uniform and so on.

A leavening agent is mainly used for the production of bakery products. It not only can improve the sensory quality of food, but also conducive to digestion and absorption of food, which in today's vigorous development of convenience foods and emphasizes its nutritional role has certain importance.

Alkaline swelling agent for its role in a single (gas production), and can produce a certain alkaline substances. Such as sodium bicarbonate in producing carbon dioxide fashion can produce certain sodium carbonate, affect the quality of the products, ammonia and ammonium hydrogen carbonate in the application of residual in food can have specific odor. Therefore, the current practical application of bulk agent is mostly composed of different materials of the composite agent.

The formula of the compound agent is very different, and it is different according to the requirement of the specific food production. The difference of the gas production rate is usually different from that of the acid material used.

Such as the acidic material for organic acid, calcium dihydrogen phosphate or calcium hydrogen phosphate, the reaction of producing gas faster, and the use of aluminum potassium sulfate, ammonium aluminum sulfate is slow to react, usually need to, at a high temperature.

It is very important to select the rate of gas production when using the compound agent.

Such as in cake production, if the use of rapid gas production of leavening agent is too much, in baking early soon expanded, this cake organizations have not yet condensed to late cake is easy to collapse and the texture is very uneven and coarse. In contrast, using gas production slow leavening agent is too much, the baking early cake expansion is too slow, until the cake coagulation of tissue, part of the swollen loose agent has yet to release carbon dioxide gas, resulting in the cake volume growth is not big, lose leavening agent.

In recent years, the research showed that the leavening agent in aluminum absorption on human health adversely, so people are studying ways to reduce application of aluminum potassium sulfate and ammonium aluminum sulfate in food production and explore new substances monocalcium phosphate and method to replace the application, especially calcium dihydrogen phosphate instead of our people in the long-term learning that eating fried dough sticks.

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