1. Application in bakery products
Sodium Metaphosphate is commonly used as a leavening acid for bakery leavening agents, and reacts with bicarbonate to provide the carbon dioxide gas needed for the bakery process. Different phosphates have different dough reaction rates (RORs), and phosphates can be reasonably selected according to the expected baking effect (bulk volume, pore structure, taste). In addition, phosphates can also be used as flour conditioners, dough improvers, buffers and yeast nutrients.
2. As a noodle quality improver, Sodium Metaphosphate is widely used in the processing of instant noodles and ordinary noodles. Its main functions are:
a. Increase the degree of starch gelatinization, increase the water absorption capacity of starch, increase the water holding capacity of the dough, and make instant noodles rehydrate quickly and easily brew;
b. Enhance the water absorption and swelling properties of gluten protein, improve its elasticity, make the noodles smooth and chewy, resistant to cooking and foaming;
c. The excellent buffering effect of phosphate can stabilize the pH value of the dough, prevent discoloration and deterioration, and improve the flavor and taste;
d. Phosphate can be complexed with metal cations in the dough, and has a "bridging" effect on the glucose group, forming the cross-linking of starch molecules, making it resistant to high temperature cooking, and the noodles fried at high temperature can still be maintained after rehydration. Viscoelastic characteristics of starch colloids;
e. Improve the finish of the noodles.