摘要
面食在我国人民的膳食体系中占据相当大的比重,如油条、麻花、糕点、饼干、馒头、油饼等,皆深受人民欢迎。基本上,面制品在生产时都需要添加适量的膨松剂(发酵粉)。在和面时,膨松剂受热后便会缓慢分解,产生大量CO_2,使面起发,并在内部形成均匀多孔的组织,从而使制成品具有酥脆或膨松的特性。 膨松剂具有使用安全性高、价格低廉,以及能以较低的使用量产生较多量气体的特点。一般来说,在冷面团里,气体的产生速度较慢;加热时。
Nowadays, the most common leavening agent used in the bakery industry is the combination of soda, sodium chloride and a kind of sulphuric acid with aluminium. However, WHO has announced that aluminium is not safe to use in food and has carried out strict controls since 1989. This has led to the development of an aluminium-free leavening agent, the formulation and characteristics of which are summarised in the text.
出处
《中国食品工业》
1997年第11期42-42,共1页
China Food Industry
