Food grade sodium tripolyphosphate has a better effect on improving noodle products from eating to sensory

Food additives do not refer to a certain substance, but a large family. Food additives use standards divide it into 20 categories in China. Noodles are a complex high-molecular organic compound, and there are many problems involved in the processing process. In order to make the noodle products taste better, the quality of the noodles will be improved by adding one or several food additives during processing. Food grade sodium tripolyphosphate is a commonly used additive. Today we will tell you about the mechanism of sodium tripolyphosphate in noodle processing.

A large number of experimental studies in the process of noodle processing have shown that the proper addition of food-grade sodium tripolyphosphate has a good effect on improving the quality of noodle products from eating to sensory. At present, the mechanism of action of sodium tripolyphosphate in noodle processing is explained as follows:
1. Promote gluten protein and starch to enhance the binding force of starch and gluten protein through esterification, so that when the noodle product is cooked, the starch dissolution is reduced.
2. Sodium tripolyphosphate can increase the internal osmotic pressure, allowing more water to enter the molecules of starch and gluten protein. Relatively improve the water absorption capacity of starch granules, promote starch alpha. The gluten protein is fully swollen by absorbing water, and the formed gluten network structure is better, thereby enhancing the strength of the gluten protein and improving the toughness and elasticity of the dough.
3. Sodium tripolyphosphate can complex with soluble metal salts such as calcium ions, magnesium ions, divalent iron ions, etc. in aqueous solution to generate double salts. These double salts can form a "bridging" effect with the glucose group, make starch molecules grow and swell with water under the action of phosphate osmotic pressure, so that the starch gelatinization degree and colloid viscoelasticity increase. The reduction of soluble metal ions makes the surface of the dough look smoother and finer, and the products made can better meet the sensory requirements.

In the processing of noodles, sodium tripolyphosphate, sodium pyrophosphate, sodium dihydrogen phosphate, etc. are usually used to prepare the compound phosphate, and the addition amount is 0.3% to 0.5%. It can increase gluten strength, reduce starch dissolution and enhance viscoelasticity. It can effectively improve the color, flavor and taste of noodles, and improve the surface finish of noodles. In addition, when the compound phosphate is mixed with sodium tripolyphosphate 29%, sodium pyrophosphate 3%, and sodium dihydrogen phosphate 13%, when the added amount is 0.3%, the produced noodles have good viscoelasticity and toughness.

Because of food additives such as sodium tripolyphosphate, the food industry is now available. While enjoying life, everyone can eat pink cream, green ice cream and other good-looking and delicious food.

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