What is loosening agent

Loosening agent, is added in the process of food processing (China food Ingredient supplier) , which can make the product initiate to form dense porous tissue (China food flavour wholesale) , so that the product has a loose, soft or crisp substance. It is usually used in the baking process of wheat flour, such as pastry, biscuit, bread, steamed bread, etc., to make its volume expansion and structure loose (China food flavour supplier) . When the dough is baked, the gas produced by the puffing agent expands by heat, which makes the dough swell and forms a porous structure inside the product.

Expansion agents can be divided into two categories: inorganic expansion agents and organic expansion agents. Organic loosening agents such as gluconic acid-δ-lactone. Inorganic expansion agent, also known as chemical expansion agent, includes alkaline expansion agent and compound expansion agent. Commonly used inorganic swelling agents are sodium bicarbonate, ammonium bicarbonate, light calcium carbonate, potassium aluminum sulfate (China food flavour supplier) , ammonium aluminum sulfate.

Its mechanism is that when the expanding agent is mixed in the dough, it is decomposed by heat when baked at high temperature, releasing a large amount of gas, so that the product volume is expanded and a loose and porous structure is formed. Inorganic loosening agent is mainly used in biscuit and pastry production. The spontaneous flour sold in the market is also equipped with inorganic expanding agent. The inorganic expanding agent should have the following properties:

1. Lower usage can produce more gas.

2. In cold dough, gas is produced slowly, but when heated, it can produce a large amount of gas uniformly and continuously.

3. The decomposition products do not affect the flavor, color and other edible quality of the products. So far, the most commonly used inorganic expanding agents are sodium bicarbonate and ammonium bicarbonate.