Application of sodium hexametaphosphate/SHMP in new flour improver

 Processing fresh noodles only has the best effect of gluten source. Fresh noodles, wonton skin, dumplings and other raw and wet fresh noodles products have smooth gluten track, good boiling resistance and not muddy soup, good elasticity, no shrinkage and cracks in freezing, so as to prevent acid, bright and no color change. That is to add additives or improvers to flour. Today, Chuandong Chemical Group will tell you about the use of sodium hexametaphosphate/SHMP in new flour improvers.


As a new flour improver, sodium hexametaphosphate/SHMP is mainly used in four ways:


1. Improving the hardness of Water

Water is one of the four basic raw materials for bread processing. The quality of water used in bread processing also has its specific requirements. The quality of water is closely related to the bread processing process and final quality. The hardness of bread processing water should be moderate, that is, 8-16 degrees. Too hard or too soft water is not suitable for bread processing.


2. Adjusting the pH of dough

Sodium hexametaphosphate and other inorganic salts can adjust the pH value of water, stabilize the PH value of dough, prevent discoloration and deterioration, and improve the flavor and taste. When the calcium ion in dough reaches a certain concentration, the conformation of a-amylase can be maintained to maintain its maximum activity and stability. A-amylase can break the long chain of starch and decompose it into dextrin and a small amount of oligosaccharides, maltose and glucose. It can be used as carbon source of yeast to produce CO2, which can increase the volume of bread.


3. Nutritional fortifiers

Similarly, sodium hexametaphosphate is widely used as a calcium fortifier for flour. Calcium sulfate belongs to a food substance with very low toxicity in food additives according to available data (chemical, biochemical, toxicological, etc.).


4. Sodium hexametaphosphate is also a water-retaining agent for wet noodles. The amount of sodium hexametaphosphate used in wet noodles should not exceed 2.5g/kg by PO43-. The use of sodium hexametaphosphate can also increase the gelatinization degree of starch, increase the water absorption capacity of starch, increase the water holding capacity of dough, and make instant noodles rehydrate quickly and brew easily.


5. Enhance the water absorption and swelling properties of gluten protein, improve its elasticity, make noodles smooth and have tendons, boil resistance and foam resistance, and also improve the smoothness of noodles.


The main function of sodium hexametaphosphate/SHMP as food additive is to play the role of stabilizer and coagulant, thickener and acidity regulator. The regulations and standards added to flour and its products stipulate the scope and maximum dosage of sodium hexametaphosphate in table A.1 of the Chinese national standard GB2760-2007 Hygienic Standards for the use of food additives.

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