Food additive sodium tripolyphosphate has a good 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 additive sodium tripolyphosphate is a commonly used additive. 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 additive 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 g