Effect of Compounded Baking Powder on Frozen Dough and Chinese Steamed Bread

Abstract:

The text compounded 3 kinds of baking powder based on Sodium bicarbonate，corn starch，calcium carbonate and sodium pyrophosphate as raw material. Our study focused on researching its basic properties and its effect on rheological properties，tensile properties of frozen dough and specific volume，texture，color of quick-frozen steamed bread when adding 3‰.The results showed that these 3 kinds of baking powder could improve the rheological properties of dough before and after freezing，and the total gas volume of VT was greatly increased. To some extent，the tensile resistance increased，and the tensile properties of dough were improved. And the results of specific volume，texture，color showed，for frozen steamed bread of 2 months，the specific volume increased significantly compared with blank group，respectively increasing 3.12% and 22.21%，11.26%. Both before and after freezing，add baking powder made hardness decrease obviously and springiness increase significantly. Besides，they also had an obvious effect on color of steamed bread.，decreasing in brightness and increasing in yellow. And among the change of color before and after freezing，compound-2 and compound-3 were so small that it was not easy to observe with naked eye. On the whole，the effect of compound-2 is the best among the 3 kinds of compounded baking powder.And it's formula is listed as below：Sodium bicarbonate：corn starch：calcium carbonate：sodium pyrophosphate=32.7%：16%：4%：47.3%。