In noodle products, phosphate can be used to improve the elasticity of noodles, as a chemical bulking agent and to reduce the cracking rate of the crust, etc. Therefore, the research on the application of phosphate in noodle products has become more and more extensive in recent years. At the same time, with the depth of the research, the limitations of the use of single phosphoric acid continue to highlight, the synergistic effect between the phosphates is also getting more and more attention, by changing the type and proportion of phosphates can be maximized, so the focus of the research is slowly shifting to the application of composite phosphates research and development.

Application in noodle processing

Noodles are a traditional staple food, convenient and economical, whose main raw materials are flour, water and salt, of which the quality of flour is the key factor in determining the quality of noodles. Because of the generally low protein content and poor gluten quality of Chinese domestic wheat flour, the noodle products are characterized by problems such as broken noodles, poor cooking resistance, easy to paste soup, sticky texture, and poor elasticity.

In response to these problems, many researchers have conducted related quality improvement studies. Wu Xuehui et al. found that the compounding of four phosphates, sodium metaphosphate, sodium tripolyphosphate, sodium pyrophosphate and sodium dihydrogen phosphate, could improve the stabilization time of the dough, enhance the viscoelasticity and toughness of the noodles, and make the noodles cook for a long time without mixing soup.

The main reason is that the strong water retention of phosphate makes the gluten protein fully absorb water and dissolve, strengthening the gluten network structure. At the same time, phosphate and soluble metal salts can generate composite salts in the glucose group between the role of “bridging”, to promote the starch molecules crosslinked to maintain viscoelasticity.

Huai Lihua et al. also found that compound phosphate can significantly improve the edible quality of noodles, and optimized the best phosphate compounding scheme. Cheng Xiaomei et al. found that compound phosphates could significantly change the color and surface state of noodles, making them whiter and smoother.

Bao Yuru et al. further found that tripolyphosphate and pyrophosphate could improve the whiteness of noodles, and hexametaphosphate could delay the browning degree of noodles. The reason may be that phosphate stabilizes the pH of the dough and chelates metal cations to inhibit oxidation, thus preventing discoloration and maintaining the color. In addition, the property of phosphate chelating metal ions can prevent metal ions from precipitating and causing rough appearance of the product, and at the same time, phosphate can also form colloids with natural organic substances such as pectin and proteins, thus making the surface of the noodles smooth, delicate and white.

Wang Li et al. found that phosphate can improve the pasting characteristics of flour, and then compounded sodium phosphate, disodium hydrogen phosphate and dipotassium hydrogen phosphate, and found that it can significantly increase the viscosity of the noodles, and improve the color of the noodles.

Wang Mang et al. also found that phosphates were able to increase the pasting temperature, peak viscosity and maintain the viscosity of the flour, reduce the decay and regrowth values, as well as increase the tensile stress of the fresh noodles and the shear stress of the cooked noodles. In view of this, phosphates can be used to increase starch pasting and improve starch water absorption, which in turn serves to improve noodle quality.

Complex phosphates can also carry out esterification and bridging reactions between gluten proteins and starch to form a more stable composite structure, which reduces starch leaching, enhances gluten strength and makes the noodles al dente and refreshing. Bao Limin et al. found that with the increase of the appropriate amount of compound phosphate, the rate of starch leaching decreased during the cooking of noodles. In addition, the use of compound phosphate in combination with sodium stearoyl lactylate, gluten, and glutamine transaminase can improve noodle elasticity and texture.

In general, the main roles of phosphate in noodle processing are chelating metal ions, stabilizing pH, promoting the formation of gluten network structure and holding water. In the process of noodle making, on the one hand, it chelates metal ions in water, reduces the hardness of water, and significantly improves the effect of noodle making; on the other hand, it strengthens the interaction between gluten proteins and starch, enhances the elasticity and toughness of dough, and at the same time, reduces the starch dissolution during cooking, so that the quality of noodle can be improved.

In addition, the synergistic effect of compound phosphates with other substances can reduce the water activity of fresh noodles and prolong the shelf life of the product. The effects of different types of phosphates vary, and subsequent studies need to further explore the specific effects of each type of phosphate to guide the optimal compounding program and ratio.

Application in frozen dumpling processing

In recent years, China’s frozen food industry has developed rapidly, with an average annual growth rate of about 20%. Frozen dumplings are the largest category of frozen food, accounting for about 1/3 of the production of frozen prepared food.In actual production, frozen dumplings often have problems such as cracked skin, juice outflow, sticky taste, poor elasticity, and cloudy soup when boiled, which seriously affects the quality of the product.

In response to these problems, many researchers have studied the use of food additives, such as phosphates, to improve the quality of dumplings, in addition to improvements in the processing of dumplings, such as filling modification, wrapping technology, freezing speed and storage temperature.

Many studies have been conducted to address the problem of freezing and cracking of dumpling skins. Li Changwen et al. found that compound phosphates helped to improve the water retention of dumplings, thus providing an anti-freeze cracking effect. The buffering effect of phosphate makes the pH of the dough deviate from the isoelectric point, which helps to improve the water-holding property of the dough. At the same time, phosphate can complex calcium and other metal ions, preventing them from cross-linking with the gluten proteins, thus increasing the water-holding power and reducing the volumetric shrinkage and rupture of the dumpling products.

Ding Lin et al. also found that phosphate can reduce the frozen crack rate of the skin of quick-frozen dumplings, increase the yield and improve the appearance of quality, and the effect of sodium tripolyphosphate is the best.

For the problem of cooking loss of dumpling skin, Sun Jie et al. found that phosphate can play an obvious role in improving the effect, and that phosphate can strengthen the combination of starch and gluten protein, reduce starch dissolution, thus reducing the cooking loss, and improve the phenomenon of mixing soup after cooking dumplings.

In response to the problem of color deterioration of dumpling skin, Ou Shiyi et al. found that adding phosphate to the skin could whiten the dumpling skin and increase gloss, elasticity and smoothness.

There are two main reasons for phosphate to prevent browning of dumpling skin:
① Complexation of metal ions and macromolecular substances, delaying the enzymatic browning;
②Phosphate can increase the water holding capacity of the filling and reduce the loss of juice, thus reducing the effect of browning on the color of the dumpling skin.

In addition, phosphate reacts with starch to form starch phosphate, which can be used as an emulsifier to improve the water retention rate of the dough and has good freeze-thaw stability. Xu Xiufeng et al. confirmed that the addition of sodium starch phosphate significantly improved the color and transparency of dumplings.

Liu Yanqi et al. found a significant reduction in freeze cracking rate after adding starch phosphate as a crust improver to quick-frozen dumplings. When the dumplings are placed for a period of time, and then re-heating will be paste soup, poor taste, the use of the appropriate amount of compound phosphate, guar gum, dextrin can make the dumpling skin rehydration to achieve the best.

If too much juice flows out of the dumplings after thawing, on the one hand, it will cause the dumpling skin to open; on the other hand, the browning of the thawed juice will also cause the dumpling skin to turn black. Therefore, the buffering and chelating effect of phosphate not only improves the water retention of the skin and reduces the rate of cracking, but also enhances the water retention of the filling, reduces the outflow of juice and prevents adverse effects on the skin.

In summary, phosphate mainly plays a role in reducing the rate of crust cracking and improving color deterioration in frozen dumplings as a way to improve the texture and taste. At the same time of anti-frozen cracking, in the future, it is still necessary to carry out in-depth research on the improvement of the taste of frozen dumplings with phosphate.

Application in the processing of frozen steamed buns

Steamed bread is one of the traditional staple foods in China, which has been industrially produced in recent years, but in the process of steaming and thawing of quick-frozen, steamed bread often occurs such undesirable phenomena as cracking or peeling of the skin, discoloration of the product, coarsening of the texture, and hardening of the slag. The production of raw materials, food additives, quick-freezing process and storage conditions will affect the quality of steamed bread, many researchers have explored the role of phosphate on the improvement of the quality of quick-frozen steamed bread.

Li Aijun et al. found that phosphate can increase the weight and volume of steamed bread, mainly because the water retention effect of phosphate makes the weight of the bread increase, while phosphate complexes calcium and other metal ions, preventing its cross-linking with gluten proteins and the formation of insoluble salts with soda and affecting the role of baking powder.

Jan Yanhua et al. found that disodium hydrogen phosphate can reduce the hardness of buns, because it has a certain emulsification effect, and the interaction with proteins and fats in the flour and make the buns soft; at the same time, the water-holding property of phosphate makes the buns increase in water content, which will also reduce the hardness of buns. In addition, phosphate can make the dough form a good gluten structure, increase the elasticity and toughness of the dough, form a dense internal structure, and improve the whiteness of the steamed bread.

Zhang Guozhi et al. concluded that calcium propionate is added to improve the hardness of water or the need for mold prevention in the production of steamed buns, but this will increase the calcium content of the flour, which affects the fluffiness of the buns, and phosphate helps to counteract the negative effects of calcium ions.

In addition, phosphate is also often used in combination with other quality improvers. Zhang Jian et al. optimized the production process of quick-frozen northern steamed bread, and when phosphate, monoglyceride, lipase and VC were used as a composite improver, it could make the skin of steamed bread after freezing non-cracking, bright, uniform tissue structure, and good elastic toughness.

Ren Hongtao et al. found that the use of VC, sodium stearoyl lactylate, α-amylase, pyrophosphate, monoglyceride compound, can give the southern steamed bread internal stomata fine, uniform structure, smooth skin and other qualities.

Compound phosphate as an additive used in steamed bread, can give the steamed bread bright luster, delicate texture; improve the water retention capacity of the steamed bread, reduce the steamed bread in the molding, waking, steaming after cooling process of water loss; increase the fluffiness of the steamed bread, when the hardness of the water is high, the effect is particularly significant; to prevent the steamed bread thawing cracking; some natural pigments have a good color protection, thus playing a role in enhancing the quality of the steamed bread. quality. At present, there are relatively few studies on the improvement of the quality of steamed buns by phosphates, and it is necessary to continue in-depth research in this aspect in the future.

Application in frozen dough processing

Frozen dough is a semi-finished product processed by machine kneading and shaped by quick-freezing with flour as the main raw material, which is mainly used for bread making, but also used for processing other pasta and snacks. Frozen dough has the defects of poor stability, easy to freeze crack or shrinkage, small volume of finished products and short shelf life. The quality of dough can be stabilized and high quality products can be produced by adding appropriate improvers to the dough or improving the freezing process conditions.

Wang Jiawei et al. found that adding 0.3% of dibasic calcium phosphate to the frozen dough resulted in the best stretchability of the dough, indicating that it helped to improve the internal structure of the dough, because the stretchability of the dough can reflect its internal structure, and the better the stretch resistance and stability, the more delicate the internal structure.

Sui Xin also reported that dicalcium phosphate could increase the volume of buns significantly, increase the height, and soften the crust, presumably because dicalcium phosphate regulates the pH value of the dough, which is conducive to the yeast to remain active, and at the same time reduces the loss of water in the process of rising and thawing of frozen dough, which reduces the phenomenon of cracking of the crust.

In addition, Fang Kun found that compound phosphate combined with appropriate amount of ascorbic acid and compound emulsifier can improve the browning phenomenon of fresh-cut dough during low-temperature storage. Compound phosphate can not only increase the water retention capacity of frozen dough, reduce the loss of water in the process of freezing, thawing and cooling after baking, and reduce the cracking phenomenon, but also phosphate can complex the macromolecules in the dough, which can inhibit the browning of the dough to some extent.

Commonly used phosphates in frozen dough include sodium hexametaphosphate, sodium tripolyphosphate, disodium hydrogen phosphate, etc. Phosphates mainly play the roles of pH adjustment, metal ion complexation and hydration in frozen dough, so as to improve the quality characteristics of frozen dough and make its baking quality greatly improved. Future research should be carried out mainly from the two aspects of phosphates on frozen dough anti-cracking and anti-browning.

Application in Bread Processing

During storage and sale, bread will undergo aging, decrease in specific volume, loss of elasticity, drying and hardening. Therefore, a variety of additives such as bulking agents, sweeteners, coloring agents, thickeners, preservatives, emulsifiers, enzymes and other additives are usually added in the processing of bread to improve its quality.

Phosphate can be used as a bulking agent in bread processing, and it reacts with alkaline substances such as sodium bicarbonate in a neutralization reaction to produce a large amount of gas. Zheng Shanqiang et al. found that compared with baking powder, phosphate can shorten the rise time of bread by 3.5h, and improve the color and texture of bread, mainly due to the good pH buffering effect of phosphate to help gas production and increase the volume of the bread, the formation of loose and porous structure, and its water retention properties to increase the water content, so that the texture of the fluffy. In addition, phosphate can also be used as flour conditioner, buffer and yeast nutrient. For example, phosphate can improve the rheological properties of the dough, adjust the pH value so that the yeast to maintain high activity, as well as as inorganic salts for the yeast cells to provide nutrients to promote the growth and reproduction of yeast.

In addition, polyphosphates can inhibit the growth and reproduction of some microorganisms during the storage process of dough, and dicalcium phosphate can improve the texture and crust gloss of bread.

Phosphates commonly used in the baking industry are monocalcium phosphate, dicalcium phosphate, sodium aluminum phosphate and sodium acid pyrophosphate, and different types of phosphates react with alkali to release carbon dioxide at different rates. Therefore, phosphate can control the rate of gas production, give full play to the expansion of gas, as well as adjusting food pH, improve water retention, so that the formation of fluffy bread structure, specific volume increase, hardness reduction, improve product quality. At present, the aging of bread is still an urgent problem to be solved, and research on the anti-aging aspect of phosphate on bread can be carried out.

In noodle products, phosphate can be used to improve the elasticity of noodles, as a chemical bulking agent and to reduce the cracking rate of the crust, etc. Therefore, the research on the application of phosphate in noodle products has become more and more extensive in recent years. At the same time, with the depth of the research, the limitations of the use of single phosphoric acid continue to highlight, the synergistic effect between the phosphates is also getting more and more attention, by changing the type and proportion of phosphates can be maximized, so the focus of the research is slowly shifting to the application of composite phosphates research and development.

Application in noodle processing

Noodles are a traditional staple food, convenient and economical, whose main raw materials are flour, water and salt, of which the quality of flour is the key factor in determining the quality of noodles. Because of the generally low protein content and poor gluten quality of Chinese domestic wheat flour, the noodle products are characterized by problems such as broken noodles, poor cooking resistance, easy to paste soup, sticky texture, and poor elasticity.

In response to these problems, many researchers have conducted related quality improvement studies. Wu Xuehui et al. found that the compounding of four phosphates, sodium metaphosphate, sodium tripolyphosphate, sodium pyrophosphate and sodium dihydrogen phosphate, could improve the stabilization time of the dough, enhance the viscoelasticity and toughness of the noodles, and make the noodles cook for a long time without mixing soup.

The main reason is that the strong water retention of phosphate makes the gluten protein fully absorb water and dissolve, strengthening the gluten network structure. At the same time, phosphate and soluble metal salts can generate composite salts in the glucose group between the role of “bridging”, to promote the starch molecules crosslinked to maintain viscoelasticity.

Huai Lihua et al. also found that compound phosphate can significantly improve the edible quality of noodles, and optimized the best phosphate compounding scheme. Cheng Xiaomei et al. found that compound phosphates could significantly change the color and surface state of noodles, making them whiter and smoother.

Bao Yuru et al. further found that tripolyphosphate and pyrophosphate could improve the whiteness of noodles, and hexametaphosphate could delay the browning degree of noodles. The reason may be that phosphate stabilizes the pH of the dough and chelates metal cations to inhibit oxidation, thus preventing discoloration and maintaining the color. In addition, the property of phosphate chelating metal ions can prevent metal ions from precipitating and causing rough appearance of the product, and at the same time, phosphate can also form colloids with natural organic substances such as pectin and proteins, thus making the surface of the noodles smooth, delicate and white.

Wang Li et al. found that phosphate can improve the pasting characteristics of flour, and then compounded sodium phosphate, disodium hydrogen phosphate and dipotassium hydrogen phosphate, and found that it can significantly increase the viscosity of the noodles, and improve the color of the noodles.

Wang Mang et al. also found that phosphates were able to increase the pasting temperature, peak viscosity and maintain the viscosity of the flour, reduce the decay and regrowth values, as well as increase the tensile stress of the fresh noodles and the shear stress of the cooked noodles. In view of this, phosphates can be used to increase starch pasting and improve starch water absorption, which in turn serves to improve noodle quality.

Complex phosphates can also carry out esterification and bridging reactions between gluten proteins and starch to form a more stable composite structure, which reduces starch leaching, enhances gluten strength and makes the noodles al dente and refreshing. Bao Limin et al. found that with the increase of the appropriate amount of compound phosphate, the rate of starch leaching decreased during the cooking of noodles. In addition, the use of compound phosphate in combination with sodium stearoyl lactylate, gluten, and glutamine transaminase can improve noodle elasticity and texture.

In general, the main roles of phosphate in noodle processing are chelating metal ions, stabilizing pH, promoting the formation of gluten network structure and holding water. In the process of noodle making, on the one hand, it chelates metal ions in water, reduces the hardness of water, and significantly improves the effect of noodle making; on the other hand, it strengthens the interaction between gluten proteins and starch, enhances the elasticity and toughness of dough, and at the same time, reduces the starch dissolution during cooking, so that the quality of noodle can be improved.

In addition, the synergistic effect of compound phosphates with other substances can reduce the water activity of fresh noodles and prolong the shelf life of the product. The effects of different types of phosphates vary, and subsequent studies need to further explore the specific effects of each type of phosphate to guide the optimal compounding program and ratio.

Application in frozen dumpling processing

In recent years, China’s frozen food industry has developed rapidly, with an average annual growth rate of about 20%. Frozen dumplings are the largest category of frozen food, accounting for about 1/3 of the production of frozen prepared food.In actual production, frozen dumplings often have problems such as cracked skin, juice outflow, sticky taste, poor elasticity, and cloudy soup when boiled, which seriously affects the quality of the product.

In response to these problems, many researchers have studied the use of food additives, such as phosphates, to improve the quality of dumplings, in addition to improvements in the processing of dumplings, such as filling modification, wrapping technology, freezing speed and storage temperature.

Many studies have been conducted to address the problem of freezing and cracking of dumpling skins. Li Changwen et al. found that compound phosphates helped to improve the water retention of dumplings, thus providing an anti-freeze cracking effect. The buffering effect of phosphate makes the pH of the dough deviate from the isoelectric point, which helps to improve the water-holding property of the dough. At the same time, phosphate can complex calcium and other metal ions, preventing them from cross-linking with the gluten proteins, thus increasing the water-holding power and reducing the volumetric shrinkage and rupture of the dumpling products.

Ding Lin et al. also found that phosphate can reduce the frozen crack rate of the skin of quick-frozen dumplings, increase the yield and improve the appearance of quality, and the effect of sodium tripolyphosphate is the best.

For the problem of cooking loss of dumpling skin, Sun Jie et al. found that phosphate can play an obvious role in improving the effect, and that phosphate can strengthen the combination of starch and gluten protein, reduce starch dissolution, thus reducing the cooking loss, and improve the phenomenon of mixing soup after cooking dumplings.

In response to the problem of color deterioration of dumpling skin, Ou Shiyi et al. found that adding phosphate to the skin could whiten the dumpling skin and increase gloss, elasticity and smoothness.

There are two main reasons for phosphate to prevent browning of dumpling skin:
① Complexation of metal ions and macromolecular substances, delaying the enzymatic browning;
②Phosphate can increase the water holding capacity of the filling and reduce the loss of juice, thus reducing the effect of browning on the color of the dumpling skin.

In addition, phosphate reacts with starch to form starch phosphate, which can be used as an emulsifier to improve the water retention rate of the dough and has good freeze-thaw stability. Xu Xiufeng et al. confirmed that the addition of sodium starch phosphate significantly improved the color and transparency of dumplings.

Liu Yanqi et al. found a significant reduction in freeze cracking rate after adding starch phosphate as a crust improver to quick-frozen dumplings. When the dumplings are placed for a period of time, and then re-heating will be paste soup, poor taste, the use of the appropriate amount of compound phosphate, guar gum, dextrin can make the dumpling skin rehydration to achieve the best.

If too much juice flows out of the dumplings after thawing, on the one hand, it will cause the dumpling skin to open; on the other hand, the browning of the thawed juice will also cause the dumpling skin to turn black. Therefore, the buffering and chelating effect of phosphate not only improves the water retention of the skin and reduces the rate of cracking, but also enhances the water retention of the filling, reduces the outflow of juice and prevents adverse effects on the skin.

In summary, phosphate mainly plays a role in reducing the rate of crust cracking and improving color deterioration in frozen dumplings as a way to improve the texture and taste. At the same time of anti-frozen cracking, in the future, it is still necessary to carry out in-depth research on the improvement of the taste of frozen dumplings with phosphate.

Application in the processing of frozen steamed buns

Steamed bread is one of the traditional staple foods in China, which has been industrially produced in recent years, but in the process of steaming and thawing of quick-frozen, steamed bread often occurs such undesirable phenomena as cracking or peeling of the skin, discoloration of the product, coarsening of the texture, and hardening of the slag. The production of raw materials, food additives, quick-freezing process and storage conditions will affect the quality of steamed bread, many researchers have explored the role of phosphate on the improvement of the quality of quick-frozen steamed bread.

Li Aijun et al. found that phosphate can increase the weight and volume of steamed bread, mainly because the water retention effect of phosphate makes the weight of the bread increase, while phosphate complexes calcium and other metal ions, preventing its cross-linking with gluten proteins and the formation of insoluble salts with soda and affecting the role of baking powder.

Jan Yanhua et al. found that disodium hydrogen phosphate can reduce the hardness of buns, because it has a certain emulsification effect, and the interaction with proteins and fats in the flour and make the buns soft; at the same time, the water-holding property of phosphate makes the buns increase in water content, which will also reduce the hardness of buns. In addition, phosphate can make the dough form a good gluten structure, increase the elasticity and toughness of the dough, form a dense internal structure, and improve the whiteness of the steamed bread.

Zhang Guozhi et al. concluded that calcium propionate is added to improve the hardness of water or the need for mold prevention in the production of steamed buns, but this will increase the calcium content of the flour, which affects the fluffiness of the buns, and phosphate helps to counteract the negative effects of calcium ions.

In addition, phosphate is also often used in combination with other quality improvers. Zhang Jian et al. optimized the production process of quick-frozen northern steamed bread, and when phosphate, monoglyceride, lipase and VC were used as a composite improver, it could make the skin of steamed bread after freezing non-cracking, bright, uniform tissue structure, and good elastic toughness.

Ren Hongtao et al. found that the use of VC, sodium stearoyl lactylate, α-amylase, pyrophosphate, monoglyceride compound, can give the southern steamed bread internal stomata fine, uniform structure, smooth skin and other qualities.

Compound phosphate as an additive used in steamed bread, can give the steamed bread bright luster, delicate texture; improve the water retention capacity of the steamed bread, reduce the steamed bread in the molding, waking, steaming after cooling process of water loss; increase the fluffiness of the steamed bread, when the hardness of the water is high, the effect is particularly significant; to prevent the steamed bread thawing cracking; some natural pigments have a good color protection, thus playing a role in enhancing the quality of the steamed bread. quality. At present, there are relatively few studies on the improvement of the quality of steamed buns by phosphates, and it is necessary to continue in-depth research in this aspect in the future.

Application in frozen dough processing

Frozen dough is a semi-finished product processed by machine kneading and shaped by quick-freezing with flour as the main raw material, which is mainly used for bread making, but also used for processing other pasta and snacks. Frozen dough has the defects of poor stability, easy to freeze crack or shrinkage, small volume of finished products and short shelf life. The quality of dough can be stabilized and high quality products can be produced by adding appropriate improvers to the dough or improving the freezing process conditions.

Wang Jiawei et al. found that adding 0.3% of dibasic calcium phosphate to the frozen dough resulted in the best stretchability of the dough, indicating that it helped to improve the internal structure of the dough, because the stretchability of the dough can reflect its internal structure, and the better the stretch resistance and stability, the more delicate the internal structure.

Sui Xin also reported that dicalcium phosphate could increase the volume of buns significantly, increase the height, and soften the crust, presumably because dicalcium phosphate regulates the pH value of the dough, which is conducive to the yeast to remain active, and at the same time reduces the loss of water in the process of rising and thawing of frozen dough, which reduces the phenomenon of cracking of the crust.

In addition, Fang Kun found that compound phosphate combined with appropriate amount of ascorbic acid and compound emulsifier can improve the browning phenomenon of fresh-cut dough during low-temperature storage. Compound phosphate can not only increase the water retention capacity of frozen dough, reduce the loss of water in the process of freezing, thawing and cooling after baking, and reduce the cracking phenomenon, but also phosphate can complex the macromolecules in the dough, which can inhibit the browning of the dough to some extent.

Commonly used phosphates in frozen dough include sodium hexametaphosphate, sodium tripolyphosphate, disodium hydrogen phosphate, etc. Phosphates mainly play the roles of pH adjustment, metal ion complexation and hydration in frozen dough, so as to improve the quality characteristics of frozen dough and make its baking quality greatly improved. Future research should be carried out mainly from the two aspects of phosphates on frozen dough anti-cracking and anti-browning.

Application in Bread Processing

During storage and sale, bread will undergo aging, decrease in specific volume, loss of elasticity, drying and hardening. Therefore, a variety of additives such as bulking agents, sweeteners, coloring agents, thickeners, preservatives, emulsifiers, enzymes and other additives are usually added in the processing of bread to improve its quality.

Phosphate can be used as a bulking agent in bread processing, and it reacts with alkaline substances such as sodium bicarbonate in a neutralization reaction to produce a large amount of gas. Zheng Shanqiang et al. found that compared with baking powder, phosphate can shorten the rise time of bread by 3.5h, and improve the color and texture of bread, mainly due to the good pH buffering effect of phosphate to help gas production and increase the volume of the bread, the formation of loose and porous structure, and its water retention properties to increase the water content, so that the texture of the fluffy. In addition, phosphate can also be used as flour conditioner, buffer and yeast nutrient. For example, phosphate can improve the rheological properties of the dough, adjust the pH value so that the yeast to maintain high activity, as well as as inorganic salts for the yeast cells to provide nutrients to promote the growth and reproduction of yeast.

In addition, polyphosphates can inhibit the growth and reproduction of some microorganisms during the storage process of dough, and dicalcium phosphate can improve the texture and crust gloss of bread.

Phosphates commonly used in the baking industry are monocalcium phosphate, dicalcium phosphate, sodium aluminum phosphate and sodium acid pyrophosphate, and different types of phosphates react with alkali to release carbon dioxide at different rates. Therefore, phosphate can control the rate of gas production, give full play to the expansion of gas, as well as adjusting food pH, improve water retention, so that the formation of fluffy bread structure, specific volume increase, hardness reduction, improve product quality. At present, the aging of bread is still an urgent problem to be solved, and research on the anti-aging aspect of phosphate on bread can be carried out.