Guide
Fried food uses high temperature to puff and mature food and reduce water content. Food leavening agents help puff the food and make the food produce a porous sponge-like structure, which is crispy and delicious to eat. So, edible baking soda, edible alkali, baking powder, yeast powder , which can make fried food more crispy?
fried fritters
edible baking soda , the main function of edible alkali, baking powder and yeast powder
1. edible baking soda
edible baking soda
edible baking soda Sodium hydrogen , the molecular formula is NaHCO3. When heated to 60℃~150℃, it will partially decompose to produce carbon dioxide gas, sodium carbonate and water. It will be completely decomposed at 270℃. edible baking soda can be used alone as a food leavening agent. If it is used too much, the color will turn yellow, and it will have an obvious alkali (astringent) taste when eating, making it inedible; edible baking soda can be used to neutralize the sour taste in food.
edible baking soda
2, edible alkali
edible alkali, also called edible soda ash, edible sodium carbonate, molecular formula is Na2CO3, heating will not decompose, the aqueous solution is alkaline and can be acidic The substance reacts to produce carbon dioxide gas. edible alkali cannot be used alone as a food leavening agent; when using traditional old noodle method to make old noodle buns, edible alkali can be used to neutralize the sourness in the dough; when making alkali noodles, add appropriate amount of edible alkali to make noodles It is not easy to become sour in storage, resistant to boiling and not muddy soup, and has a chewy texture.
edible alkali
3, baking powder
baking powder,Also called baking powder, it is a compound leavening agent. uses edible baking soda as alkaline material, organic acid or acid salt as acidic material, and uses corn starch or calcium carbonate as filling It is a food leavening agent made from the agent, can generate a large amount of carbon dioxide gas when heated in contact with water. can be divided into fast baking powder, slow baking powder and double-effect baking powder according to the speed of producing carbon dioxide gas.
aluminum-free double-effect baking powder
4. Yeast powder
Yeast powder, also called high-activity dry yeast, under sufficient nutrition and suitable environmental conditions (temperature and humidity), Yeast will grow and multiply quickly, producing a large amount of carbon dioxide gas. yeast powder can be used as a food leavening agent. Yeast contains a large amount of high-quality protein (about 50%), and is rich in vitamins and minerals, which can increase the nutritional value of food; yeast is not resistant to high temperatures and is inside food Cannot form large holes.
Yeast powder
5. Edible leavening agent 's role in fried food
Fried food is the use of high temperature to make food puffing and maturation, reducing moisture, food leavening agent During the frying process, it is heated and decomposed to produce gas (carbon dioxide gas or ammonia gas), which helps the fried food to puff and produce a porous sponge-like structure inside, which makes it crispy and delicious. edible baking soda, baking powder and yeast powder can be used alone or in combination as a food leavening agent to make fried foods crispy.
big oil cake
Conclusion
In fried food,Edible baking soda, baking powder and yeast powder can be used alone or in combination as a food leavening agent to help puff the food and make fried foods crispy.
At temperatures above 60℃, the consumption of baking soda and baking powder can produce carbon dioxide gas, but yeast powder does not. Therefore, consumption of baking soda and baking powder can make fried foods crisper, and yeast powder can make fried foods more crispy. Food is more nutritious.
The amount of edible baking soda is too small, it produces less carbon dioxide gas, insufficient crispness, too much, the color turns yellow, the taste deteriorates (obviously alkaline and astringent), resulting in inedible; using edible alkali alone, Don't make fried foods crispy, use organic acids together.
.I am @60Post Food Man , I have been focusing on food technology for more than 30 years. I am a food engineer and a food lecturer, sharing various food production principles, techniques and food nutrition expertise. Welcome everyone to participate in the discussion and leave a message. If you like, please follow, forward, favorite, and like.
