What's the difference between crisp agent and bulking agent

Introduction: many people like to eat fried dough sticks, the color of burnt yellow, the fragrance and crispy taste How can people refuse it So, what's the difference between crisp and bulking agent? Come and have a look with you! Yeast is a very important bulking agent in flour products It can not only make the product bulky and spongy, but also improve the nutritional value and flavor of flour products So, what's the difference between crisp and bulking agent? Let's introduce the small edition of Baibai safety net! Crisp agent has strong fermenting power, unique function of increasing crisp and crispness, rich nutrition, good taste and convenient use It can save 18% oil consumption compared with common products when used in fried food Scope of use: it can be used to make crunchy food such as fried dough sticks, twist, peach crisp, pancakes, biscuits, fried fish, etc Bulking agent is also known as swelling 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 The above is a small edition for you to introduce what is the difference between the crisp agent and the bulking agent, I hope to help you! If you want to know more about food safety Please pay more attention to Baibai Security Internet bar! Editor in charge: Wang Xiujuan