Application of phosphate products in the face

Phosphate increase in the processing of starch noodles and instant noodles absorption capacity, enhance water swelling ability gluten, thereby increasing the water holding capacity of the dough, improve elasticity noodles, smooth taste and a chewy, rehydrated quickly and Naizhu bubble. Phosphate buffer of pH value of the dough can be stabilized, preventing color deterioration and improve the flavor and taste of the noodles. Characteristics phosphate chelating metal ions to make pasta protein forms a network structure, reinforced ribs noodles, improve viscoelasticity baked food processing, the most important use of phosphate is reacted with an alkaline substance and release gas for expansion relaxant. Additionally phosphate flour is also used as modifiers, dough improvers, buffers and yeast nutrients