The are many proteins and vitamins premix which is being used in the manufacturing of biscuits. These proteins and vitamins are very beneficial for your body and provides a lot of valuable ingredients for growth and development.
Biscuits are also enrich with minerals like calcium, magnesium, sodium etc which aid to you growth and reproduction. Every single particle minute to minute is very important to our body.
Therefore, we are hereby publishing a list of proteins and vitamins which are uses as an ingredient in Biscuits and cookies.
List of Proteins, Vitamins and Minerals Used in Bakery Products
- It is ester of palmitic acid and vitamin C which is generally originates from a blend of dextrose and palm oil.
- Ascorbyl Palmitate is functions as food additive, preservative, source of vitamin E, and an antioxidant.
- It is used in a few cookies varieties and not widely used in biscuits.
- It is Very Useful in retaining the shelf life of baking product, it is also used as a preservative to prolong the shelf life of baked goods.
- It is also found in vegetable oil, and vegetable oil is used as a tenderizing agent to enhance mouthfeel.
- Calcium Carbonate is used extensively in bakery products like biscuits and cookies.
- It is mainly used as a yeast nutrient in bakery products.
- In cakes, it may be used to react with acids to form carbon dioxide as part of the leavening system.
- In bread, it is used frequently as a yeast nutrient.
- It can also be used as a pH regulator in dough conditioners.
- In other applications, it is used as a dietary supplement to increase the calcium content of the baked product.
- Calcium Peroxide is an oxidizing agent produced from reacting calcium and sodium hydroxide.
- Once it comes in contact with water, calcium peroxide breaks down into oxygen.
- This oxidizes and strengthens the disulfide and non-disulfide cross-links in gluten.
- It is a fast-acting dough oxidizing agent.
- It has shown to tighten up the dough and dry its surface, reducing its adhesive properties, especially at the rounder bars.
- Calcium phosphate is not widely used in bakery products as it comes under FDA Legal requirement GRAS (21CFR582.1217).
- However, it is naturally occurs in bones and rocks. It also artificially produced by reacting calcium and phosphorous.
- It Works as an acidic component in baking powder.
- Calcium phosphate is used in single-acting baking powders, otherwise known as phosphate-acting baking powders, yielding a very slow leavening action.
- The chemical formula of Calcium Phosphorous is Ca3(PO4)2 which is composed of 3 Calcium molecules, 2 Phosphorous, and 8 Oxygen molecules.
- It is mainly used in breads and cakes where is functions as mould inhibitors.
- It is calcium salt of propionic acid produced artificially by reacting calcium hydroxide and propionic acid.
- Calcium propionate is a type of fatty acid preservative that contains propionic acid as an active ingredient.
- Calcium propionate is most often used as a bread mold inhibitor because it is effective against spore-forming bacteria and decreases the chance of spoilage.
- It appears as a white crystalline powder which comes in a low pH Range from 4.5-5.5. However, enzymes become less active at lower pH.
- It is basically used as an anti-caking agent in baking products. It comes in very fine, white or off-white powder with low bulk density and high physical water absorption properties.
- It is an Inorganic substance comes in different forms CaSiO3 or Ca2SiO4. Anticaking agents are substances added to food powders to prevent caking, lumping, or aggregation and to improve flowability.
- Anticaking agents function by different mechanisms in the presence of crystalline ingredients water adsorption, water repellent and prevention of crystal-to-crystal contact.
- The mechanism of calcium silicate is by water absorption. It is reported to absorb water at 2.5 times its weight to pull moisture away from the host ingredient.
- Calcium silicate has high water affinity. It traps water and retains it internally. It can also retain moisture during desorption, the release of one substance from another.
- Silicon dioxide functions by creating a barrier between host particles, which could decrease powder stickiness and possibly delay deliquescence, and by absorbing water.
- Calcium stearate functions by the ability to coat the host crystal particles, acting as a water repellant due to its hydrophobic nature, thereby preventing crystal-to-crystal contact and reducing total moisture sorption.
- When applying an anticaking agent, remember that other factors, like storage relative humidity (RH) and storage time, have a big influence on caking.
- Calcium silicate has other industrial uses besides anticaking agent.
- It is commonly used as a safe alternative to hazardous asbestos for high temperature insulation materials.
- It is also used as a sealant to cured concrete or the shells of fresh eggs.
- It reacts with calcium hydroxide or carbonate to form calcium silicate hydrate, sealing the pores with a relatively impermeable material.
Calcium Stearoyl Lactylate (CSL):
- It is used as an emulsifier in biscuits and breads which is used to strengthen the dough during processing as well as improve crumb grain and texture.
- In bread, CSL provides improved mixing tolerance and machinability of the dough, an accelerated final poof, an increase in loaf volume, improvements in grain and texture, greater crust tenderness, and extended shelf-life.
- It has an HLB value of 7-10.
- As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products, amount by weight should not exceed 0.5 parts CSL for each 100 parts of flour used.
There are many proteins, vitamins and minerals which are being used in baking products manufacturing that i will explain in other post. Keep visiting.