A long time ago, in order to make the steamed bread cakes fluffy, people only used natural bulking agents, ie yeast, eggs, butter, milk, etc., to achieve a fluffy effect through certain processes, such as the foaming effect of yeast and the heating of eggs themselves. After the fluffy effect, the eggs are added with sugar and sugar, butter is added with sugar, and so on. Chinese-style dim sum uses lard, which also plays a loose role. Milk has emulsification and can improve the stability of batter. It is a natural emulsifier and stabilizer. This kind of bulking agent can not only make the mouth feel fluffy but also add aroma and flavor.
After industrialization, in order to meet the needs of large-scale production, it is often difficult to achieve the precision of manual operations. Those who have done Qi Feng know that if they are careless, the cake will not be successful. It will not be a pudding layer, it will not start, or it will be launched. Then it collapsed. Natural yeast is also tempered. His freshness, the temperature and humidity of the air, and the freshness of the flour all affect the fermentation of the dough. It is not so easy to make large quantities of cakes or breads using simple industrial methods. Things.
In addition to the cost factor, artificial foaming agents and emulsifiers and some stabilizers emerged.
Healthy additives:
Baking soda powder
This is a kind of foaming agent that we still quite accept. There is no toxic residue. It is generally used in biscuits and biscuits. High-grade cookies are generally not needed. As long as there is butter and sugar, it can be shortened. If the low-grade, or low-fat biscuits are generally added. His composition is sodium bicarbonate, and after heating it decomposes carbon dioxide to foam. By the way, baking cookies containing cocoa generally add baking soda to highlight the taste and color of chocolate.
May be unhealthy additives:
Baking powder
Baking powder is a kind of compound leavening agent. It is a kind of product added with acid in baking soda. It is more stable than baking soda and won't volatilize very quickly. It is a kind of foaming agent that is widely used at present. It is generally a cake and bread. , fritters, in addition to the cookie outside the cookie will be put inside. At present, domestic use of low-cost aluminum-containing baking powder is common, and large amounts of food can cause Alzheimer's disease. What is even more frightening is that some of the immeasurable manufacturers, in order to pursue profits, add some non-edible and even toxic raw materials in the baking powder, such as “dodecyl benzene sulfonate†or something, where can our small people distinguish? ? The cakes in the general cake shop are now also used for baking powder, including chiffon, because the baking powder is added, the bubbles are more detailed, more stable, and not easy to be bubbly, making it easier to operate on a large scale. The cakes that are made are cleaner than those that aren't added, and they can reduce the rancidity of eggs. Everyone can pay attention to what is the chiffon cake they make more than the chiffon in the store? How important is the egg flavor? Do not think that the increase in the number of eggs, in fact, the formula is not too bad, but the shop inside the addition of baking powder.
In recent years, there have been so-called aluminum-free baking powders, and I don't know if it is really harmless, but at least we can choose expensive or even imported aluminum-free products at least when we manufacture ourselves. The safety factor is still higher. After all, some baked desserts can be made without baking powder, but some have to be put, such as heavy oil cakes like Marfin and Constance.
Edible Armenia
Commonly known as stinky powder, it has a strong foaming effect, and all of the peach cakes are served here. There are also pineapple buns in pineapple skin. How to say it, to say that this thing is very volatile, after volatilization is basically no harm to the human body, but it is psychological feeling a bit awkward. In my opinion, the harmful substances in peach and pineapple skin are actually yellow pigments. They look very beautiful and yellow. In fact, if you do not add pigment, it is just the kind of baked light brown coffee.
Improver
Almost 100% of the modifier used in bread now. This is explained on the Internet:
The bread flour improver is refined by various food grade high-quality raw materials such as compound enzyme preparations, complex emulsifiers, gluten additives and natural vegetable gums.
Role and effect
1, to improve the rheological properties of the dough, improve the dough's operating performance and mechanical processing performance (resistant to fight, prevent collapse into the furnace before and after, etc.).
2, to increase the swell into the furnace, so that the crown shape upright full.
3, significantly increase the volume of the finished product, 30-100% (depending on the specific silt and formula vary).
4, improve the internal structure of the finished product, make it uniform, fine, white and good level.
5, to improve the taste, so that the bread tendons, sweet.
6, improve the bread holding water, delay the aging of the finished product, extend the shelf life
If you really say as above, there should be no big problem.
However, in the history of the improvement agent, there was once a thing called potassium bromate, which has been confirmed to have a carcinogenic effect and was called off. Is it safe to use what we currently use? It is likely that any harmful ingredients will soon be revealed.
cake oil
Commonly known as SP, it is also an artificial oil and is a very powerful emulsion stabilizer. In a typical cake shop, except for the high-end chiffon, other cakes generally have to add it, which is a translucent oil like paraffin. Put in the mixing tank and soon it will start a thick, thick batter. The traditional sponge cake, to insulate water, control the temperature at any time in order to pass the whole egg and sugar, and then carefully add flour, carefully add butter, inadvertently sold bubble. With cake oil, it is very simple. Almost all raw materials are added to the aquarium, and the ingredients are almost the same. Adding the cake oil immediately initiates it. Cakes that use cake oil are much larger than those that are not used, and will be more fluffy. Our own sponge cake will be more dense, a little hardness, in any case can not do it outside the store to take the same appearance of the brick, similar to the taste of the sponge sponge cake.
Toxic additives:
Toxic synthetic pigment
Currently used food pigments include two types: natural pigments and synthetic pigments. Natural pigments come from natural sources and are mainly extracted from plant tissues. They also include some pigments from animals and microorganisms. Synthetic pigment refers to the organic pigment prepared by artificial chemical synthesis method, and is mainly made of aniline dye separated from coal tar.
For a long period of time, because people do not realize the harm of synthetic pigments, and synthetic pigments have the advantages of bright color, strong coloring power, stable properties, and low price compared with natural pigments, many countries are common in the food processing industry. Use synthetic colors.
Some synthetic pigments cause cancer
With the development of society and the improvement of people’s living standards, more and more people question whether the use of synthetic pigments in food will cause harm to human health. At the same time, a large number of research reports pointed out that almost all synthetic pigments can not provide nutrients to the human body, and some synthetic pigments may even endanger human health. The former Soviet Union conducted a long-term animal experiment on food pigment such as leek red in 1968-1970 and found that the carcinogenic rate was as high as 22%. Researchers in the United States, Britain, and other countries have also found that not only amaranth, but also many other synthetic pigments have harmful effects on the human body. This may lead to decreased fertility, teratogenicity, etc. Some pigments are found in humans. The body may convert to carcinogens. Researchers said that synthetic pigments are made from coal tar as a raw material, and they are known as char pigments or aniline pigments and are harmful to humans. Hazards include general toxicity, diarrhea, urgency (gene mutation), and carcinogenesis.
Toxic bleaches and blowing agents
Azodicarbonamide (abbreviated as blowing agent ADC) is a yellow powder, non-toxic, odorless, non-flammable, soluble in alkali, insoluble in gasoline, Alcohol, benzene, pyridine and water; after decomposition by heat generated by nitrogen, Carbon monoxide, carbon dioxide, and some ammonia. It is commonly used as an industrial foam blowing agent and is commonly used in yoga mats, rubber soles, or artificial leathers to increase product elasticity. It can also be used in the food industry because it has a bleaching effect that makes the bread look better; it also improves the dough's strength and flexibility, making the bread softer.
Therefore, if you do not have delicious food outside, do not be discouraged. If we do our best, we can not achieve the delicious results like in the bakery, at least we eat healthy.
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