Steamed buns swelling agent

Abstract

The invention discloses a steamed buns swelling agent. The steamed buns swelling agent comprises the following components by weight percent: 30 to 60 percent of sodium bicarbonate, 4 to 30 percent of gluconic acid-theta-lactone, 4 to 20 percent of monoglyceride, 3 to 15 percent of sucrose ester, 20 to 50 percent of corn starch and 3 to 15 percent of potassium bitartrate. The steamed buns swelling agent is reasonable in formula, good in application effect and low in production cost.

Description

technical field [0001] The invention relates to a leavening agent for steamed bread. Background technique [0002] The existing leavening agent for steamed buns has an unsatisfactory effect, and the surface of the produced steamed buns is not smooth and collapses; the steamed buns are relatively rough and have a bad taste. Contents of the invention [0003] The object of the present invention is to provide a steamed bread leavening agent with good puffing effect. [0004] The technical scheme solved by the present invention is exactly a kind of steamed bread leavening agent, it is characterized in that, by weight, comprises 30%-60% sodium bicarbonate, 4%-30% glucono-δ-lactone, 4%-20 % monoglycerides, 3%-15% sucrose esters, 20%-50% corn starch and 3%-15% potassium hydrogen tartrate. [0005] The steamed bread leavening agent is composed of the following raw materials in parts by weight, 40 parts of sodium bicarbonate, 20 parts of glucono-δ-lactone, 10 parts of monoglyceri...

AI Technical Summary

Problems solved by technology

[0002] The existing leavening agent for steamed buns has unsatisfactory effect, the surface of the produced stea