Description
It is used as baking powder for baking food, controlling the fermentation speed and improving the production intensity; for instant noodles, it can shorten the rehydration time of the finished product, and it is not sticky or rotten. Used in biscuits and cakes, it can shorten the fermentation time, reduce the product breakage rate, loosen the gaps neatly, and prolong the storage period. As a quality improver, it can improve the complex metal ions, pH value, and ionic strength of food, thereby improving the binding force and water holding capacity of food.