원료 ≫ pH, 첨가물
첨가물 : 팽창제 Baking powder
pH
- 산도와 pH, pH 조정제
- 산미료
- pH와 생육조건
pH와 용해도
- 알칼리 : 프레즐
- 알칼리 : 면발, 수타
- 유기물은 (-) pH가 낮아지면 용해도도 낮아진다
- 미네랄은 (+) pH가 낮아지면 용해도는 높아진다
- 생산성 : pH와 미네랄 용해도, 논벼, 밭벼, 화전
- 팽창제
- 중탄산나트륨(베이킹소다, 중조, 탄산수소나트륨)
- 알칼리 : 프레즐
- 알칼리 : 면발, 수타
인산염 팽창제
- Mono calcium phosphate (MCP)
Most rapid release of CO2 – complete during mixing – used in combination with slower acting to retain CO2 release during baking
Anhydrous coated calcium phosphate (AMCP) – cake mixes, self rising dough
- Di-calcium phosphate (DCP)
Slowest release of CO2, generally all released during baking
- Sodium aluminum phosphates(SALP)
Bland flavors
Used in a wide range of bakery products
- Sodium acid pyrophosphates (SAPP)
Astringent
Only leavening agent usable for refrigerated dough
Commonly used for cake doughnut mixes (or with MCP)