Loving her don't let her love puffed food

Loving her don't let her love puffed food

The reason why puffed food is captivating, on one hand because its diversified one flavours the characteristic, because it has crisp and refreshing and pleasant mouthfeel more importantly. It is being more fragile that almost all the brands are bragging about one's own products, one's own mouthfeel is more comfortable. But, have consumers expected, where did these wonderful mouthfeel come?
Origin of fragile mouthfeel of expanding
Generally speaking, a kind of food should become fluffy, only four methods: One kind is fermented through yeast, produce the carbon dioxide gas, thus make the food texture porous, the bread of steamed bun is this kind; Another kind is sent with the albumen, produce the foam, fix through the high temperature, the cake is this kind. Third expand, send chemistry, react with acid salt and alkaline salt, produce a large amount of carbon dioxide, thus let the products loosened. Biscuit, deep-fried twisted dough sticks belong to this kind. The fourth kind is bulked out under high pressure, deal with the products under high pressure the high temperature, then reduced pressure suddenly, the gas swells within the products, produce and loosen the porous structure, the puffed rice belongs to this kind.
A definite one should first be, ferment, send even puffed food, to expand loose mouthfeel it, come from chemistry expand, send and bulk the craft out mainly. Bulking the craft out though can let the products loosened tentatively, the helping hand of the hair of only adding chemistry and expanding, could reach, let consumer be carried away, dredge the fragile mouthfeel even more.Then, what is there chemistry expand, take place in pharmaceuticals? According to relevant materials, our country is use for expanding and taking place inside such as pharmaceuticals, chemical yeast powder and mostly containing hydrogen sodium and alum carbonic acid of grain processing, including potassium alum and ammonium alum,etc., are often used in food such as deep-fried twisted dough sticks, bread and biscuit, also include puffed food.
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