Study On Development And Application Of Aluminum-free Composite Leavening Agent In Cakes

With the social development and advancement of food science and technology, people's living standards are being continuously improved and raised, and cakes have become a major food in today's society. For the development of cakes, the mechanizable and automatic operation of production has been carried out and people are also working on the development of producing technology to improve cake's taste and quality. People pay more and more attention to the study of additives and have made great progress .At present, people use aluminum -containing complex leavening agent that is made of Sodium Bicarbonate and Alum. Many experiments both home and abroad have showed that too much aluminum may affect people's health and even may lead to some serious disease. Because of this , it is very important to study, develop and popularize a kind of special compound aluminum-free composite leavening agent in it to take the place of Alum. It must be safe, efficient and convenient. Eateries can control their products more efficiently and improve the putty effect with it.In order to avoid alkali and acid substances contained in composite leavening agent react during the storage, this study optimized the production process of microencapsulating on the condition of Sodium Bicarbonate, Citric acid, Gluconic acid-δ-lactone, Potassium hydrogen tart rate, Calcium phosphate as experimental factors and ethyl cellulose as wall material for microencapsulating. Based on the research studied above, the single factor experiment was carried out to determined the feasible range of process parameters. On the basis of the single factor experiments , the optimal formulation of aluminum-free composite leavening agent was obtained by orthogonal experiments.Through the study of Sodium bicarbonate microencapsulation technology, the parameters were obtain as follows: the particle size of sodium bicarbonate between 130 to 170 head, content of solids in suspension 20g/dL, the ratio of core material and wall material about 4.5:1, the air temperature of spray drying chamber 190℃. Then, wheat flour of high quality made in china is used in experiments. According to PRC standard of the safe use of food additives GB2760—1996 and PRC trade standard of cakes' experiment and scoring SB/T10142—93, by using the methods of rangae analysis and variance analysis, the optimum formulation of aluminum-free composite leavening agent was determined as follows: amount of sodium bicarbonate29.5%, amount of citric acid 8.5%, amount of potassium hydrogen tartrate11.4%, amount of Calcium phosphate 4.2%, amount of Gluconic acid -δ-lactone 14.8%, amount of Sucrose fatty acid esters16.6%, amount of Salt15%. The optimum quantity of aluminum-free composite leavening agent added in cakes was also determined by single factor experiments, which is 2.0 % to 2.5 %. After comparing this formulation of composite leavening agent with those aluminium-containing ,the results showed that the former is more effective when put into practice in factories.The study on aluminum-free composite leavening agent is not only produce safe nourish cakes with high quality, that satisfy the people's needs for safe food but also improve the benefit of enterprises and advance the development of food safety.