Sodium polyacrylate (PAAS) is a polymer compound commonly used as a water-soluble polymer additive. Adding sodium polyacrylate to flour can have a certain impact on the properties and quality of flour, and the specific effects are as follows:
Enhanced viscosity: Sodium polyacrylate has a high viscosity, which can be added to flour to enhance its viscosity, making the dough softer and more elastic, and improving its ductility and stability. This helps to create better pastry products.
Improving water absorption: Sodium polyacrylate has good water solubility, which can adsorb and retain water. Adding sodium polyacrylate to flour can improve its water absorption, making it easier for the dough to absorb water, thereby promoting the gelatinization of starch and protein hydrolysis in the flour, improving the fluidity and fermentation of the dough.
Improving stability: Adding sodium polyacrylate to flour can improve the stability of the dough, inhibit the activity of oxidase in the dough, reduce the degree of oxidation of the dough, and thus delay the aging and souring rate of the dough.
Control fermentation: The appropriate addition of sodium polyacrylate in flour can adjust the fermentation speed of dough, extend the fermentation time, and make pastry products have good tolerance and taste during the production, storage, and sales processes.
It should be noted that when using sodium polyacrylate, it should be added in an appropriate proportion to avoid excessive use and adverse effects on the food safety and taste of flour. In addition, for special populations such as those with allergic constitution, professional advice or avoidance of use should be sought.