Baking foda - wani muhimmin sashi don yin burodi

A samar da daban-daban confectionery da burodi a kayayyakin an kusan ko da yaushe yi amfani da daya ko wasu burodi foda zuwa gwajin. Godiya ga shi, yin burodi zama mafi airy, m gasa ta, kuma yana da mafi alhẽri daidaito.

Mene ne yin burodi foda zuwa gwajin? Wannan sunan yana da wani abu da, a lokacin da kara don daban-daban abinci ba su ƙawa da looseness. Akwai da dama daga daban-daban da kuma sinadaran nazarin halittu mahadi, wanda ake amfani da irin wannan. Yin burodi foda ga kullu wanda abun da ke ciki shi ne quite sauki, za ka iya saya a wani kantin sayar da. Ana amfani da yin burodi soda da babu musamman dandano. Akwai da dama iri daga cikin wadannan abubuwa, da ake kira "yin burodi foda".

A cikin confectionery da kuma yin burodi masana'antu samar amfani da dama sinadaran leavening jamiái: ammonium carbonate, da cakuda sodium bicarbonate zuwa sodium carbonate, sodium bicarbonate, ammonium bicarbonate, sodium carbonate, pyrophosphate, potassium carbonate, orthophosphates, potassium bicarbonate, cream na tartar (cakuda potassium bitartrate da tartrate potassium).

Ammonium carbonate - da yin burodi foda, wanda aka fi yadu amfani da shirya daban-daban articles daga kullu. Wannan abu ne mai babbar bangaren na kusan duk yin burodi foda. An gaba daya bazu zuwa gaseous aka gyara, da barin wani ma'adanai da wani sakamako a kan dandano na yin burodi. Wannan shi ne dalilin da ya sa shi ne don haka rare daga confectioners. Wannan abu iya amfani da m dosing, tun a wani hali da shi ne gaba daya bazu, sakewa da yawa gas. Ammonium carbonate yana daya kawai drawback - shi ne m, a cikin iska, musamman a lokacin dogon ajiya, don haka a sinadaran leavening wakili ya kamata a adana a cikin rijiya-shãfe haske gilashi, earthenware ko tin kwantena.

A nazarin halittu leavening wakili hada da: da yisti (dauke da lactic acid kwayoyin cuta) da kuma masu tuya ta yisti (naman gwari iya sakewa carbon dioxide a cikin kullu). Wadannan abubuwa sa fermentation a kullu, wadda kuma loosens. Duk da yake Sourdough - kuma yin burodi foda zuwa gwajin, amma shi ba dace domin yin cookies, da wuri, pastries. Halittu jamiái suna amfani da burodi da kuma gidan burodi kayayyakin.

Soda, slaked vinegar - ingantaccen yin burodi foda. Wannan hanya da aka yi ga cikakken bazuwar na soda da kuma inganta dandano na confectionery samfurin. A lokacin blanking aka saki carbon dioxide, da kuma lokacin da aka kara wa kullu, yin burodi zama porous da kuma iska. Soda da ake amfani da biscuits, da wuri, pastries da sauran gasa kaya ba shi ƙarfi. Dandana toye ta kasu tare da shi ta wannan hanya: gari da ake gauraya ta da soda da vinegar suna kara da cewa wani ruwa, wanda aka gabatar a cikin gari (kirim mai tsami, yogurt, cream). Bayan hadawa da dukkan sinadaran, da carbon dioxide zai zauna a ciki kullu. Babban yanayin domin samun mai kyau yin burodi a cikin wannan yanayin ne cewa a batter dole ne a gasa nan da nan. Good ice soda da kuma na al'ada da kiwo kayayyakin (whey, kefir, yogurt, kirim mai tsami).

Sukan yi amfani da da kuma irin wannan abun da ke ciki na kullu leavening wakili: citric acid, soda, gari ko sitaci. Irin wannan abun da ke ciki sinadaran hana wanda bai kai dauki quenching. Wannan gwajin da aka ba da yin burodi foda narkar da kuma gauraye da gari, sa'an nan kuma ƙara da batter. quenching da dauki a wannan hali faruwa ne kawai a lokacin da yin burodi. Wannan kullu za a iya bar wani lõkaci, ba yin burodi.

Daga cikin halitta kayayyakin amfani ga loosening gwajin, ya kamata a lura kamar haka: agar-agar. fats, gauraye da sugar. gelatin. carrageenan. kwai fari. pectin; kiwo creamer.

A cikin masana'antu da samar da abinci ne sau da yawa amfani da disintegrating gas. Wadannan sun hada da carbon dioxide, nitrous oxide. Sau da yawa wannan dalili tururi da ake amfani da saba iska. Irin wannan rarrabuwa gwajin hanya ne kawai zartar a cikin masana'antu samar da kayayyakin.