What is the role of magnesium carbonate in baking?

Improving taste:By increasing the fluffiness of food,magnesium carbonate can significantly enhance the taste and appearance of baked goods,making them lighter and softer.

 

The role of magnesium carbonate in baking is mainly reflected in the following aspects:

Leavening agent

Fermentation process:During the baking process,magnesium carbonate reacts with acidic substances(such as citric acid)to produce carbon dioxide gas.These gases will form bubbles in the dough or batter,causing the food to expand in volume,become soft and porous.

Improving taste:By increasing the fluffiness of food,magnesium carbonate can significantly enhance the taste and appearance of baked goods,making them lighter and softer.

Acidity regulator

Neutralizing acidic substances:Magnesium carbonate can effectively neutralize the acidic components in baked goods,regulate the acidity and alkalinity of food,and make the taste of food softer.

Inhibition of microbial growth:By adjusting the acidity and alkalinity,magnesium carbonate can also inhibit microbial growth,helping to extend the shelf life of baked goods.

Mineral supplements

Rich in magnesium:Magnesium carbonate is a natural mineral supplement that is rich in magnesium.Adding an appropriate amount of magnesium carbonate to baked goods can supplement the magnesium needed by the human body and play an important role in maintaining cardiovascular health,nervous system function,and other aspects.

Promoting nutrient absorption:Magnesium participates in catalytic reactions of various enzymes,which helps to promote the absorption and utilization of nutrients.

stabilizer

Improving dough stability:Magnesium carbonate can be used as an improver in flour products to enhance the elasticity,toughness,and extensibility of the dough,making the resulting noodles more chewy and elastic.

Extended shelf life:Magnesium carbonate can also increase the stability of dough and extend the shelf life of noodles.

Moisturizing agent

Lock in moisture:Magnesium carbonate has a moisturizing effect,which can lock in moisture in food and prevent it from losing its original flavor and taste due to dryness.

Maintain a moist state:During the baking process,magnesium carbonate helps to keep food moist and extend its shelf life.

Anti caking agent

Preventing clumping:Magnesium carbonate has excellent moisture absorption and can effectively prevent powdered and granular foods(such as sugar powder and flour)from clumping during storage and transportation.

Maintain looseness:Magnesium carbonate helps maintain the looseness and fluidity of food through its anti caking effect.

Nutritional fortifiers

Improving nutritional value:By adding magnesium carbonate,food manufacturers can enhance the magnesium content in their products and improve the nutritional value of their food.

Meeting nutritional needs:The addition of magnesium carbonate is particularly important for specific populations,such as elderly people with a history of cardiovascular disease or insufficient magnesium intake.

In summary,magnesium carbonate plays multiple roles in baking,including serving as a leavening agent,acidity regulator,mineral supplement,stabilizer,moisturizer,anti caking agent,and nutritional fortifier.However,it is still necessary to pay attention to moderate use,avoid mixing with foods containing oxidants,and store in a dry environment during use.By utilizing the characteristics of magnesium carbonate in a reasonable manner,it can provide consumers with more delicious and healthy baked goods.