Leavening Agent

MIKEM Leavening Agent Description

The leavening agent is made from wheat flour. It can decompose when heated and then generate the gas. Then, a dense porous structure can be formed, which makes the related product bulkier, softer, and crisp.

This product an odorless white powder, stable in dry air, and can be dispersed in water. Its aqueous solution is alkaline.

Leavening agents are naturally present in high-quality yeast in various forms. In addition to a lengthy application history, it is non-toxic, cost-effective, easy to obtain, and has good processability.

Leavening agents can be divided into three categories: inorganic leavening agents, organic leavening agents, and biological leavening agents. Inorganic leavening agents have the following properties: ①Low dose can produce more gas; ② The gas generation speed in the cold dough is slow, but faster when heating; ③its decomposition products do not affect the quality of products such as flavor and color.

Leavening agents play an essential role in food production. It can help food produce soft, spongy, porous tissue, making it delicious and expanded in dimension. Besides, it can make saliva quickly penetrate the tissues of the product during the chewing process, thereby exposing the soluble substances in the product and stimulating the taste nerves to reflect the flavor of the food promptly. When food enters the stomach, various digestive enzymes can quickly join the food tissue, so that the food is easily and rapidly absorbed to avoid nutrient loss. It is extensively used to produce flour-based baked goods, including cakes, biscuits, bread, and steam buns.



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