Ingredients for Biscuits(4/4) – Other ingredients

We have explored the three main ingredients of biscuits (flour, sugar and oil) in previous articles, this time we will talk about other ingredients for biscuits.

Lecithin

Lecithin is an emulsifier that is both hydrophilic and lipophilic. As used by food manufacturers, its major source is soybean oil. It is used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. It may be added to the fat or directly into the dough mix.

Baker’s Yeast

Baker’s yeast is the common name of the strains of yeast used in baking bakery products. It’s a single-cell microorganism. Used as a leavening agent which breaks down the sucrose and maltose into monosaccharides and glucose and fructose into alcohol and carbon dioxide. During fermentation, it causes the dough to rise, expand, and become lighter and softer.

Powdered egg

Powdered egg is made using spray drying in the same way that powdered milk is made. Egg yolk is rich in fat and lecithin, enhancing the cookie's flavor and texture.

Ammonium bicarbonate

Ammonium bicarbonate is an inorganic compound with the formula (NH4)HCO3. When heated it degrades readily to carbon dioxide, water and ammonia.

Sodium bicarbonate

Known as baking soda, sodium bicarbonate is a chemical compound with the formula NaHCO3. In the bakery industry, baking soda is primarily used in baking as a leavening agent. When it reacts with the acid, carbon dioxide and water are released.

Monocalcium phosphate

It is used as a leavening agent in conjunction with sodium bicarbonate and ammonium carbonate.

Sodium chloride

Sodium chloride(NaCl) is used as a flavor enhancer and also to control the rate and extent of fermentation.

Sodium metabisulphite

Sodium metabisulphite(Na2S2O5) is a reducing agent that could make the gluten become more extensible and less elastic. This reduces the shrinkage of the raw biscuit during baking.

Protease

Protease is an enzyme that catalyzes proteolysis, breaking down proteins into smaller polypeptides or single amino acids. This makes the biscuit doughs softer and less elastic.