What are the baking additives? What are the food additives in pastry?

Those food additives that are commonly used in baking are,1Baking powder (compound leavening agent).

Baking powder, also known as baking powder, baking powder, hair powder, etc., is a white powder that can be bought in general supermarkets. It releases carbon dioxide gas through a chemical reaction that causes the cake or biscuit to expand in size when baked. Baking powder is a compound leavening agent that generally consists of three parts – alkali, acid, and filler.

The alkali agent is sodium bicarbonate, that is, baking soda, and there are many kinds of acid according to the different types of baking powder, which is also the key to adjusting the reaction speed of baking powder. The filler is generally starch, which is used to prevent the alkali in the baking powder from reacting prematurely with the acid absorbs moisture.

2.Sodium bicarbonate.

Baking soda, baking soda, abbreviation, is also a white powder, its composition is sodium bicarbonate, the aqueous solution is weakly alkaline, above 65 degrees will begin to decompose, and release carbon dioxide.

2 tartar powder. Cream of tartar, an acidic white powder whose main ingredient is potassium tartrate, is used to neutralize the alkalinity of egg whites when making cakes and help eggs froth and whip. It can make the cake whiter.

3.Cake oil.

Cake oil, also known as SP, is a cake bubble emulsifier, which is mostly used to make sponge cakes and some biscuits.

on the production. 4.Baking flavors.

Baking flavor through scientific formula and technology, containing natural flavors, rich and pure fragrance, high temperature resistance, suitable for all kinds of baked goods, such as all kinds of bread, cakes, biscuits, pastries, etc., only need to add a little to make the finished product have a strong related fragrance to make the product more attractive.

5.Yeast. Yeast, a pure bioleavening agent, yeast will release a large amount of carbon dioxide gas in the process of reproduction, which will achieve the effect of making the dough expand.

In addition, when the yeast ferments, substances such as alcohol and lactic acid are produced, and these substances produce aromatic esters at high temperatures, giving the roasted pastries their unique flavor and aroma. To make bread, yeast is generally indispensable.

Baking additives include preservatives, leavening agents, colourings, vanillin, humectants, softeners and many more.

I really don't know what he has with this additive, but he has more antiseptics, some miso and something.

Food additives include colorants, enzyme preparations, thickeners, leavening agents, etc.

Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of preservative and processing technology.

Due to the rapid development of the food industry, food additives have become an important part of the modern food industry, and have become an important driving force for technological progress and scientific and technological innovation in the food industry. In the use of food additives, in addition to ensuring that they play their due functions and functions, the most important thing is to ensure the safety and hygiene of food.

In order to standardize the use of food additives and ensure the safety of food additives, the National Health and Family Planning Commission has formulated and promulgated GB2760 National Food Safety Standard for the Use of Food Additives in accordance with the relevant provisions of the Food Safety Law of the People's Republic of China.

The standard specifies the varieties of additives allowed to be used in food, and specifies in detail the scope and amount of use.

Hello, I'm glad that your question is answered as follows, generally: leavening agents, preservatives, sweeteners, flavors, baking soda, food coloring. But not all breads and cakes are added with all additives.

These additives have national standards and cannot be abused, and exceeding the standards will cause damage to health.

Questions. Master, then I want to ask what the effects of each of his additives are.

What are the additives commonly used in bread? In addition to colorants, sweeteners, and improvers, the food additives allowed to be used in bread also include the following types of substances, which play a role in adjusting dough acidity, delaying bread oxidation, and increasing bread fluffiness, including: Acidity regulators:

fumaric acid, monosodium fumarate; Thickener: marshmallow gum, sodium carboxymethyl starch, Tianjing gum, cassia gum, soluble soybean polysaccharides, spiny cloud gum, fenugreek gum, polydextrose; Antioxidants: ascorbyl palmitate, bamboo leaf antioxidants; Preservatives:

Sorbic acid; Moisture retention agents: phosphates; Leavening agent: potassium aluminum sulfate, ammonium aluminum sulfate, sodium acid aluminum phosphate, potassium bitartrate (also stabilizer); Emulsifier:

Tween 20, Tween 40, Tween 60, Tween 80, monoglycerides succinate (both defoamer and stabilizer); xylitol anhydride monostearate, span 20, span 40, span 60, span 65, span 80; triglycerol monostearate, sucrose fatty acid ester (also defoamer); sodium stearoyl lactylate, calcium stearoyl lactylate (also stabilizer); Polyglycerol fatty acid ester (both stabilizer, thickener, anti-caking agent); Stabilizer: calcium sulfate (both coagulant, thickener, acidity regulator).

Questions. Master, I don't understand a little, can you explain clearly what Twain means?

The main additives used in pastries are as follows:

1. Preservatives: potassium sorbate, calcium propionate, sodium propionate.

2. Water retention agent: sodium alginate, etc.

3. Thickener: xanthan gum, carrageenan, modified starch, etc.

There are also many food additives in the high point, such as yeast and sugar. Sugar substitute. Thickeners. These will be used in the pastry making process, as well as flavors, colors, and so on.

Custard flour is a kind of spice powder, baking powder, is a commonly used leavening agent for pastries, often used in the production of cakes and cakes, bread improver, improve dough processing performance, increase bread specific volume and volume, and extend the freshness and shelf life of bread.

The general pastry improver is a formula of some emulsifiers, additives and natural vegetable gums to improve the quality of flour, and some bread improvers contain gas-producing ingredients that can replace yeast.

1.Custard powder.

2.Baking powder.

3.Bread improver.

4.Soapy water.

Sugar is the most important thing, because the high point is generally sweet, and sugar is essential. o

It mainly depends on what pastry you do. Depending on the type of pastry you make, take the type of additives. However, the dosage of additives is regulated.

The additives in cakes are as follows:

Ghee: dehydrated cream, no salt, heavy oil content, so that the product is moisturized, smooth, crispy, pine, fragrant, and melting.

Margarine: It is an oil containing salt and water, which helps the product to bind, loosen hair, increase fragrance and swelling function.

White oil: white and tasteless, easy to season, quick loose hair characteristics when stirring, good oiliness, generally used for pie skin and seasoning snacks, and is also the best raw material for cream cream.

Cheese: Refined from butter, the taste is light and mellow, adding to the flavor of the product.

Cheese powder: suitable for mixing oil and fat products to increase the mellow effect, the cheese fragrance is particularly strong, and the amount should not be too much.

Milk powder: It has the function of increasing the color of baking, and also combines the effect of loosening and mellow, and has strong water absorption.

Corn flour: It has particularly strong water absorption, increases the crispness and loosening function of the product, and is incorporated into the cake to make its tissue delicate and elastic.

Milk: Improves quality, promotes roasted color, and is delicious.

Whipped cream: easy to melt in the mouth, spread cake surface decoration and filling, refrigerated to -5 is preferred.

Emulsifier: The function of promoting the fusion of moisture and oil in the product to stabilize the product.

Gelatin: also known as rubber powder, it has the characteristics of water absorption and coagulation, combines elasticity and viscosity effect, and is the main raw material of general pies and jelly.

Coconut flour: It is imported more and processed from coconut, which is the main raw material of pastry.

Cocoa powder: made from cocoa beans, it is very mellow, and is divided into three types: high-fat, medium-fat and low-fat.

Baulet: has coagulation properties, has smooth, transparent, crispy functions.

Fragrances: Participate in the aroma value of the product.

Yeast: It has the functions of fermentation, expansion and flavoring, and is an indispensable raw material for bread and buns.

Baking powder: has the function of swelling and increasing product loosening.

Baking soda: It has the functions of swelling, increasing product loosening and mellowness, and helps to increase the color of baking.

There are the following additives::

1. Dried yeast powder: it is the yeast that ferments bread and other snacks;

2. Baking powder: the function is to make the product expand, improve the product organization particles and the organization of each air shelter chain chamber, and make the cake organization elastic;

3. Baking soda powder: in the form of fine white powder, neutralized with water and heat or with other acids, carbon dioxide can be released, and used in cakes and small cakes with heavy acidity;

4. Tatar powder: acidic salt, used to reduce protein alkalinity and boiled syrup;

5. Emulsifier: It can help oil and water to better integrate, milk and bypass in the stirring process, and will not separate oil and water, so that the specific gravity of batter is reduced and the quality of cake is improved;

6. Bread improver: used in bread formulation, it can improve the operability, volume, organization and softness of bread, delay the aging and hardening of bread, and prolong the shelf life;

7. Cocoa powder: a powder made by removing the oil and fat in the chocolate, which can be mixed in biscuits, cakes or sprinkled on the surface of pastry cakes to increase flavor and decoration;

8. Green tea powder: commonly used in cakes, bread, biscuits or ice cream to increase the flavor of the product.

<>1. In addition to wheat flour, eggs, white sugar, vegetable oil, water, and salt, food additives include tartar powder, calcium dihydrogen phosphate, disodium dihydrogen pyrophosphate, whey teasing powder, lactose, vanilla powder, sodium dehydroacetate, etc., and a 25-gram brand egg finger cake contains 17 kinds of additives.

2. Italian tiramisu cake, in addition to wheat flour, white sugar, eggs, water, cocoa powder, dark and white chocolate, there are non-dairy creamer, cream and food additives such as tiramisu powder and sodium dehydroacetate, and the so-called non-dairy creamer is also called liquid creamer, and it is not clear whether the cream is natural cream or margarine, and it is not clear whether cocoa powder is natural cocoa powder or alkalized cocoa powder. If none of these ingredients are natural, there may be more additives in them.

3. The same is true for chiffon cakes, in addition to wheat flour, eggs, sugar, water, salt, no one knows what vegetable oil is, and food additives include tartar powder, calcium dihydrogen phosphate, caustic early disodium dihydrogen phosphate, whey powder, lactose, vanilla powder, sodium dehydroacetate, etc. That's not much.

1. In addition to wheat flour, eggs, white sugar, vegetable oil, water, and salt, food additives include tartar powder, calcium dihydrogen phosphate, disodium dihydrogen pyrophosphate, whey powder, lactose, vanilla powder, sodium dehydroacetate, etc., and a 25-gram cake of a certain brand contains 17 kinds of additives.

2. Italian tiramisu cake, in addition to wheat flour, white sugar, eggs, water, cocoa powder, dark and white chocolate, there are non-dairy creamer, cream and food additives such as tiramisu powder and sodium dehydroacetate, and the so-called non-dairy creamer is also called liquid creamer, and it is not clear whether the cream is natural cream or margarine, and it is not clear whether cocoa powder is natural cocoa powder or alkalized cocoa powder. If none of these ingredients are natural, there may be more additives in them.

3. The same is true for chifon cakes, in addition to wheat flour, eggs, sugar, water, salt, no one knows what vegetable oil is, and food additives include tartar powder, calcium dihydrogen phosphate, disodium dihydrogen pyrophosphate, whey powder, lactose, vanilla powder, sodium dehydroacetate, etc. That's not much.