Application of phosphate in flour products
Application in bakery products:
Acidic phosphates (e.g. acid sodium pyrophosphate, dicalcium phosphate) are often used as leavening agents for baked products, and react with bicarbonate to provide the carbon dioxide gas required for the roasting process. Different phosphates have different dough reaction rates (ROR), and phosphates can be reasonably selected according to the expected baking effect (bulky volume, pore structure, taste).
In addition, phosphate can also be used as flour conditioner, dough improver, buffer and yeast nutrient.
As a noodle quality improver, phosphate is widely used in the processing of instant noodles and ordinary noodles, and its main functions are:
a. Increase the degree of starch gelatinization, increase the water absorption capacity of starch, increase the water holding capacity of the dough, and make instant noodles rehydrate quickly and easily brew;
b. Enhance the water absorption and swelling performance of gluten protein, improve its elasticity, make the noodles smooth and gluten, resistant to cooking and foaming;
c. Excellent buffering effect of phosphate can stabilize the pH value of dough, prevent discoloration, deterioration, and improve flavor and texture;
d. Phosphate can be complexed with metal cations in the dough, and has a "bridging" effect on the glucose group, forming the cross-linking of starch molecules, so that the noodles that are cooked at high temperature and fried at high temperature can still maintain the viscoelastic characteristics of starch colloids after rehydration;
e. Improve the finish of the noodles;
d, In ordinary noodle cooking, phosphate can ensure that the noodles remain elastic and sticky in boiling water.
