Difference between fermented powder and bulking agent

Introduction: yeast is a single cell facultative anaerobic eukaryotic microorganism When added to dough, it can generate carbon dioxide gas through its own metabolism to achieve the purpose of fluffy What's the difference between fermentation powder and bulking agent? Fermented powder is a kind of compound additive, which is mainly used in the production of flour products and puffed food There are many substances in the fermentation powder, the main components are sodium bicarbonate and tartaric acid A compound of carbonates and solid acids When carbonate comes into contact with water and acid, it dissociates into several substances In this process, carbon dioxide is released, but no flavor substance is produced Therefore, the taste of the product will not be affected So what's the difference between fermentation powder and bulking agent? Bulking agent is also called bulking agent or loosening agent When the dough is prepared, the bulking agent is added When the dough is baked, steamed or fried, the gases such as carbon dioxide or ammonia produced by the bulking agent are heated and expanded to make the dough or dish point start to hair and form a uniform dense porous structure inside, so that the product has the characteristics of crispness or softness There are two kinds of bulking agents used in cooking industry: biological bulking agent and chemical bulking agent Yeast is a single cell facultative anaerobic eukaryotic microorganism When added to dough, it can produce carbon dioxide gas through its own metabolism to achieve the purpose of fluffy This process is usually called fermentation In the past, it was often used to ferment old noodles, mainly by wild yeast and some miscellaneous bacteria The dough sent out often contains organic acid, which makes it sour You need to add baking soda to neutralize the sour taste The metabolites of the mixed bacteria and the added sodium bicarbonate may introduce harmful ingredients or destroy the nutrients However, active yeast, which is widely used in modern times, has high purity and seldom produces acid substances Meanwhile, yeast itself is composed of protein and carbohydrate, and it is rich in B vitamins and other microelements such as calcium and iron, with high nutritional value As a puffer for pasta, yeast needs enough time and temperature to produce carbon dioxide Obviously, yeast is a kind of beneficial biological fluffy agent, which has no negative effect on human body, and can provide necessary and deficient nutrients and vitamins for human beings It is the most ideal fermentation method It is essentially different from chemical fermentation powder In a word, yeast is not chemical fermentation powder! In fact, fermentation powder is a kind of leavening agent Leavening agent is just a general term Leavening agent is also a kind of food additive Leavening agent is used in many foods Can food leavening agent be eaten for a long time? In fact, if it is eaten according to the national regulations, it will not hurt people, and some will increase the nutritional value of food Now the state has a food safety detector, which can be accurate If you want to know more about food safety, please go to Baibai safety net Editor in charge: he xianrob