Does self-raising flour have additives?

Flour is ground from wheat into a very natural powder and can be used to make a variety of pasta. There are also many foods that are relatively natural. If you choose separate ingredients, the food you make at home will not have any additives. Therefore, when you make self-raising flour at home, there will be no additives, because you know the ingredients yourself, and a small amount of additives will not be harmful to the body.

Introduction

Self-raising flour is made by adding a certain amount of food additives that can produce gas to flour. People only need to add water or egg paste to make various puffed foods, such as steamed buns, cakes and fried dough sticks. This can avoid tedious weighing, batching, mixing, fermentation, de-alkali and other processes, and can reduce the requirements for food production technology. It can stabilize and improve the quality of food, save time, be simple and convenient. It is an ideal convenience food for families, canteens, troops and field operations.

Self-raising flour is commonly used in economically developed countries such as the United States, the United Kingdom, Japan and Australia. In our country, with the improvement of people's living standards and the acceleration of the pace of life, people are eager to be freed from the heavy housework of preparing three meals a day, and hope to save time and simplify the preparation of family food. On the other hand, people are also more interested in making various kinds of food by themselves. Especially in recent years, small egg beaters and ovens have entered households, and baked foods such as cakes have begun to appear in household foods. Therefore, the role of self-raising flour in modern Chinese families has become more and more obvious.

mechanism

Self-raising flour is a mixture of flour and food additives. Food additives are the key to self-raising flour. This food additive is a leavening agent, also known as a bulking agent. Leavening agents can be divided into two categories: alkaline leavening agents and compound leavening agents. The taste of the product produced by using a single alkaline leavening agent is poor, so people often use compound leavening agents.

Compound leavening agents are used in self-raising flour. The compound leavening agent is composed of two major parts: an alkali agent and an acid agent. During the process of steaming, baking or frying, the alkali agent and the acid agent undergo a neutralization reaction, releasing carbon dioxide gas, which gradually increases the volume of the dough or egg batter, and is finally made into steamed buns, cakes or fried dough sticks. There is no alkaline substance left in the product, thus improving the product quality. The key to compound leavening agent is the selection of acid. Experiments have shown that if the acid used is selected appropriately, the effectiveness of the leavening agent and the quality of the product can be fully improved.

formula

Sodium bicarbonate and calcium dihydrogen phosphate are added to refined flour to prepare a leavening agent, and then the refined wheat flour is mixed with the leavening agent in proportion and mixed evenly. Self-raising flour is mostly a premix of all-purpose flour and baking powder (BP).

The formula of self-raising flour includes the following components: refined wheat flour and leavening agent, and the weight composition is: refined wheat flour: leavening agent = 1: 0.02-0.04.

Self-raising flour can be replaced by flour plus baking powder (i.e. baking powder). Generally, 50 grams of baking powder can be added to 1250 grams of flour.