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Application of Food Additive Calcium Sulfate (Gypsum) in Baking
Improve the hardness of water
Water is one of the four basic raw materials for bread processing. The water requires moderate hardness which is 8-16 degrees. Because the presence of calcium and magnesium in the hard water will strengthen the toughness of the gluten, making the bread feel rough, and make bread fermentation time longer. Soft water will make the dough too soft, sticky, shorten the fermentation time which makes bread easy to collapse. Hard water can be added in sodium carbonate to moderate softening; soft water can be added in calcium sulfate to increase the hardness which can increase gluten, improve the dough holding capacity, making bread bulky and loose.
Adjust the dough’s pH, provide yeast growth environment, improve enzyme activity
Calcium sulfate and other inorganic salts can adjust the pH value of the water, so that the yeast can grow in the optimum pH 5-6 environment. When the calcium ions in the dough reaches a certain concentration, the α-amylase can maintain proper conformation to maintain its maximum activity and stability. The α-amylase can break down the long chain of starch and decompose it into dextrin and a small amount of oligosaccharides, maltose and glucose which can provide carbon source for the yeast to produce CO2, so that the bread volume increases.
As a yeast food
Yeast plays an important role in the production of breads such as bread, pastries, etc., and its effects are as follows: biological bulking; dough gluten spread; produce volatile organic so that bread has a special scent and so on. Calcium sulfate as an inorganic salt for yeast growth can provide the sulfur and calcium nutrient elements needed for yeast growth and reproduction. These elements are mainly used as the structure of yeast cells, sulfur as the constituent of yeast protein, calcium is the second messenger of yeast cells and the base of a variety of active protein. It is also helpful for the penetration of nutrients into the cells. At present, the bread additives contain ammonium and calcium salts as yeast food to promote the propagation and fermentation of yeast.
Nutrition enhancer
Calcium sulfate as a flour calcium enhancer is widely used. According to the existing data (chemical, biochemical, toxicology, etc.), calcium sulfate in food additives has very low toxicity as food substances.
食(shi)品添加劑硫酸(suan)鈣(gai)（石(shi)膏）在(zai)烘焙中的應(ying)用
改善水(shui)的硬度
水是面包加工(gong)的四大(da)基礎原(yuan)料之一，面包加工(gong)用(yong)水要求硬度(du)應適(shi)中，即8—16度(du)。過(guo)(guo)(guo)硬水(shui)(shui)中鈣(gai)、鎂(mei)離子的(de)(de)存在會強化面(mian)(mian)(mian)(mian)筋(jin)的(de)(de)韌性(xing)，使面(mian)(mian)(mian)(mian)包口感變得粗糙，并使面(mian)(mian)(mian)(mian)包發(fa)酵(jiao)時間延長(chang)；而過(guo)(guo)(guo)軟水(shui)(shui)會使面(mian)(mian)(mian)(mian)團(tuan)過(guo)(guo)(guo)于柔軟、發(fa)黏，縮短發(fa)酵(jiao)時間，面(mian)(mian)(mian)(mian)包易塌(ta)陷。對(dui)過(guo)(guo)(guo)硬的(de)(de)水(shui)(shui)可采取(qu)加(jia)(jia)碳酸鈉沉淀等方法(fa)進行適度(du)軟化；過(guo)(guo)(guo)軟的(de)(de)水(shui)(shui)可通過(guo)(guo)(guo)添加(jia)(jia)微量硫酸鈣(gai)等方法(fa)來增(zeng)(zeng)加(jia)(jia)硬度(du)，有(you)利于增(zeng)(zeng)加(jia)(jia)面(mian)(mian)(mian)(mian)筋(jin)筋(jin)性(xing)，提高面(mian)(mian)(mian)(mian)團(tuan)的(de)(de)持氣性(xing)，使得面(mian)(mian)(mian)(mian)包膨松(song)和疏松(song)。
調節面團的pH值，提(ti)供酵母生長環境，提(ti)高(gao)酶活性。
硫酸(suan)鈣等無機鹽可以調節水的(de)pH值，使酵(jiao)母(mu)在最(zui)適pH 5—6的環境(jing)中生長，充分發(fa)揮酵母(mu)活性。當面團中鈣離(li)子達到一(yi)定濃度時，可(ke)使α-淀(dian)粉酶保持適當的構象，從而可以維持其最大的活性與穩(wen)定(ding)性，α-淀粉酶可(ke)將淀粉的(de)長鏈斷開，分(fen)解為(wei)糊精和少量低(di)聚糖(tang)、麥芽糖(tang)和葡(pu)萄(tao)糖(tang)。可(ke)供酵母(mu)碳源(yuan)以產生CO2，使面包(bao)體積增大[5]。
作為酵母的(de)食料(liao)
酵(jiao)(jiao)母(mu)(mu)在面(mian)包(bao)、糕點等需(xu)(xu)要(yao)發(fa)酵(jiao)(jiao)處理(li)的(de)(de)(de)面(mian)團(tuan)生產(chan)中占有(you)(you)重要(yao)的(de)(de)(de)地位，其作(zuo)(zuo)用(yong)很多如：生物(wu)(wu)膨松作(zuo)(zuo)用(yong)；面(mian)團(tuan)面(mian)筋擴展作(zuo)(zuo)用(yong)；產(chan)生揮發(fa)性有(you)(you)機物(wu)(wu)使面(mian)包(bao)具(ju)有(you)(you)特殊的(de)(de)(de)香味(wei)等。硫(liu)酸鈣(gai)作(zuo)(zuo)為(wei)酵(jiao)(jiao)母(mu)(mu)生長(chang)所需(xu)(xu)的(de)(de)(de)無機鹽(yan)可(ke)提供酵(jiao)(jiao)母(mu)(mu)生長(chang)繁殖(zhi)所需(xu)(xu)的(de)(de)(de)硫(liu)、鈣(gai)營養元素，這些(xie)元素主要(yao)作(zuo)(zuo)為(wei)酵(jiao)(jiao)母(mu)(mu)細胞的(de)(de)(de)結構，硫(liu)作(zuo)(zuo)為(wei)酵(jiao)(jiao)母(mu)(mu)蛋白(bai)質的(de)(de)(de)組成成分(fen)，鈣(gai)是酵(jiao)(jiao)母(mu)(mu)細胞中第二信使也是多種(zhong)活性蛋白(bai)質的(de)(de)(de)輔基(ji)。同(tong)樣還能(neng)產(chan)生滲透作(zuo)(zuo)用(yong)，有(you)(you)利于營養物(wu)(wu)質滲透進入細胞內(nei)。目(mu)前國(guo)內(nei)外研制的(de)(de)(de)面(mian)包(bao)添加劑都含(han)有(you)(you)銨鹽(yan)和(he)鈣(gai)鹽(yan)等酵(jiao)(jiao)母(mu)(mu)食料，以促進酵(jiao)(jiao)母(mu)(mu)的(de)(de)(de)繁殖(zhi)和(he)發(fa)酵(jiao)(jiao)[5]。
營(ying)養(yang)強化劑
同樣硫(liu)酸鈣作為(wei)面粉的鈣強化劑普(pu)遍(bian)適用，硫(liu)酸鈣根據已有的資料（化學(xue)、生物(wu)化學(xue)、毒(du)理學(xue)等）在食(shi)(shi)品添加劑中屬于毒(du)性極低的食(shi)(shi)品物(wu)質。
