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Application of Food Additive Calcium Sulfate (Gypsum) in Baking

Application of Food Additive Calcium Sulfate (Gypsum) in Baking

Improve the hardness of water

Water is one of the four basic raw materials for bread processing. The water requires moderate hardness which is 8-16 degrees. Because the presence of calcium and magnesium in the hard water will strengthen the toughness of the gluten, making the bread feel rough, and make bread fermentation time longer. Soft water will make the dough too soft, sticky, shorten the fermentation time which makes bread easy to collapse. Hard water can be added in sodium carbonate to moderate softening; soft water can be added in calcium sulfate to increase the hardness which can increase gluten, improve the dough holding capacity, making bread bulky and loose.

Adjust the dough’s pH, provide yeast growth environment, improve enzyme activity

Calcium sulfate and other inorganic salts can adjust the pH value of the water, so that the yeast can grow in the optimum pH 5-6 environment. When the calcium ions in the dough reaches a certain concentration, the α-amylase can maintain proper conformation to maintain its maximum activity and stability. The α-amylase can break down the long chain of starch and decompose it into dextrin and a small amount of oligosaccharides, maltose and glucose which can provide carbon source for the yeast to produce CO2, so that the bread volume increases.

As a yeast food

Yeast plays an important role in the production of breads such as bread, pastries, etc., and its effects are as follows: biological bulking; dough gluten spread; produce volatile organic so that bread has a special scent and so on. Calcium sulfate as an inorganic salt for yeast growth can provide the sulfur and calcium nutrient elements needed for yeast growth and reproduction. These elements are mainly used as the structure of yeast cells, sulfur as the constituent of yeast protein, calcium is the second messenger of yeast cells and the base of a variety of active protein. It is also helpful for the penetration of nutrients into the cells. At present, the bread additives contain ammonium and calcium salts as yeast food to promote the propagation and fermentation of yeast.

Nutrition enhancer

 Calcium sulfate as a flour calcium enhancer is widely used. According to the existing data (chemical, biochemical, toxicology, etc.), calcium sulfate in food additives has very low toxicity as food substances.

食品饮料增多剂磷酸钙（生石膏）在烘培面包中的选用

增强水的洛氏硬度

     水是吐司全麦面包制作加工厂的4大依据原石之五，吐司全麦面包制作加工厂用自来水必须密度应适宜，即8—16度。过得硬氢氧化钾铜溶液钙、镁正离子的会存在会增幅面条的耐磨性，使吐司吐司醇香越变有粗糙，并使吐司吐司实行发醇时段延后；过着软水会使面团极其软软、发黏，变短实行发醇时段，吐司吐司易塌陷。对过得硬的水可个性化开云体育下载平台官方加碳酸钠石雕文化沉淀等的方式实行因人而异硬化；过软的水可可以通过“添加进样器氢氧化钾钙等的方式来增强氏硬度，有好处于增强面条筋性，提供面团的持气性，导致吐司吐司膨松和分散。

调节器面团的pH值，可以提供酵母菌种子发芽场景，的提升酶生物。

浓盐酸钙等有机物盐是可以的调节水的pH值，使发酵粉在最适pH 5—6的生活环境中生长发育，积极主动树立酒曲活性酶类。暗地里团中钙阴离子达标一段质量浓度时，能致α-变性淀粉酶始终保持适量的构象，然而可能维系其最高的吸附性与平稳性，α-海藻酸钠酶可将海藻酸钠的长链段开，分解成为糊精和大量低聚糖、麦芽糖糖和红提糖。可供酒曲碳源以会产生CO₂，使切片面包密度提升^[5]。

为酒曲的食料

鲜鲜发效粉菌粉菌粉在吐司吐司切片面包、甜品等必须 沤肥加工处理的面团生产的中占用核心的社会地位，其功效很多很多如：海洋生物膨松功效；面团面条加密功效；会引起易挥发的特性生产物使吐司吐司切片面包兼备特殊化的清香等。氢氧化钾钙看作鲜鲜发效粉菌粉菌粉生長的所必需的硅化物盐可展示鲜鲜发效粉菌粉菌粉生長的养植所必需的硫、钙健康金属无素，这样的金属无素最主要看作鲜鲜发效粉菌粉菌粉肿瘤上皮细胞膜的设计，硫看作鲜鲜发效粉菌粉菌粉血清质的组合成成份，钙是鲜鲜发效粉菌粉菌粉肿瘤上皮细胞膜中最后信使也是多个灵活性血清质的辅基。一致还能会引起渗透性到功效，有影响健康化学物质渗透性到进到肿瘤上皮细胞膜内。现在在中国外成功研制的吐司吐司切片面包有效剂都有效铵盐和钙盐等鲜鲜发效粉菌粉菌粉食料，以可以淡化鲜鲜发效粉菌粉菌粉的养植和沤肥[5]。

有营养強化剂

 同样的浓盐酸钙是淀粉的钙强化装备剂普通适用人群，浓盐酸钙按照已建的相关资料（化学反应反应、怪化学反应学反应、毒理学等）在保健产品增添剂中都属于毒素过低的保健产品杂质。