The Amazing Sodium Alginate Powder Uses in Bread

초록

알긴산나트륨 powder is a natural high molecular polysaccharide extracted from kelp and seaweed, which is a kind of water-soluble dietary fiber that can be eaten and not digested by human body, and is an indispensable nutrient for the human body. It has a variety of health benefits, and how will it work in bread?

Sodium alginate powder is widely used as a food additive. Today Gino explains how sodium alginate is used in bread? What are the amazing sodium alginate powder uses in bread?

1. Health Functions of Sodium Alginate Powder

Sodium alginate is a natural polymer polysaccharide extracted from kelp and seaweed, which is a kind of water-soluble dietary fiber that can be eaten and not digested by the human body and is an indispensable nutrient for the human body. Sodium alginate has good health care functions and is good for preventing colon cancer, cardiovascular disease and the accumulation of heavy metals such as lead and chromium in the body, in addition to helping to lose weight and prevent constipation.

2. Sodium Alginate Powder Uses in Bread

As China's industrialization and urbanization continue to accelerate, the pace of people's lives is accelerating, and they do not maintain good dietary habits, neglect the role of balanced nutrition, and the lack of dietary fiber intake has led to the frequent occurrence of "three highs" (high blood pressure, high blood fat, high blood sugar).

Therefore, safety, nutrition and health have become the national diet trend, and bread products with high dietary fiber are favored by more and more consumers because of their nutritional composition.

However, the increase of dietary fiber content will dilute the gluten network structure, reduce the fermentation resistance and gas holding rate, and have a limiting effect on the expansion of gas cells, making the bread smaller in specific volume, darker in color, rougher in taste and shorter in shelf life.

The application of sodium alginate powder can successfully solve this problem, including the following aspects.

Sodium alginate can increase the dietary fiber content in bread
It gives the product more functional properties
Interacts with gluten proteins
Enhances the stability of the gluten network structure
Improves the air-holding properties of fiber doughs
Improves the stability of fiber dough during fermentation
Increase the specific volume of bread
Make bread honeycomb uniform, soft and elastic
Have better anti-aging effect
Extend the shelf life of products.

3. Usage of Sodium Alginate Powder in Bread

3.1 Raw Materials

Raw Materials	Ratio/%
High gluten flour	80-90
Grains and cereals flour	10-20
설탕	20
Vegetable shortening	8
Instant active dry yeast	1.2
소금	1
물	Appropriate
알긴산나트륨	0.1-0.5

3.2 Production Process

생산 프로세스 Ingredients ? Weighing ? Mixing ? Dough mixing ? Resting for 10 minutes ? Dividing and rolling ? Forming ? Waking ? Baking ? Finished product

In the process of bread making, the addition of sodium alginate can be adjusted according to the different raw materials and formulations, generally the addition amount is 0.1-0.5% of the total amount of powder, in which sodium alginate can be mixed with high gluten flour, grain flour and other dry materials and used directly, or dissolved into a solution of about 1% after adding water and dough, these two ways have no effect on the quality of bread.