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Application of Calcium Sulfate in Fermented Yeast

Source:Leixin Gypsum Time:2017-10-20 13:53:36 Reading times:1171

 

Application of Calcium Sulfate in Fermented Yeast

 

Calcium sulfate is used as an inorganic salt to provide the necessary sulfate and calcium for yeast growth. In the inorganic salts, the sulfur and calcium belongs to a large number of elements. Although these two elements’ proportions are not much in the dry weight of yeast cells (sulfur: 0.3-1.0; calcium 0.1 to 0.5), but they are essential. Since it is necessary to know the composition of the medium in a small test, it is often supplied by the salt having a high solubility such as ammonium sulfate, magnesium sulfate, ferrous sulfate, calcium chloride, calcium nitrate, and the like. But many of them can not be directly used for yeast fermentation of the food industry due to safety problems, alkaline, the introduction of other unnecessary ions and other reasons. Natural calcium sulfate (gypsum) is widely used in the food industry because its solubility is not high, the pH of the aqueous solution is neutral and safe.

Calcium Sulfate (Gypsum) is used in the complex flour modifier during dough fermentation. Its main role is as yeast food, to provide the necessary mineral elements for yeast growth and increase the growth and reproduction vigor of yeast, shorten or increase its fermentation capacity, improve the production of carbon dioxide and fermentation process intermediate flavor products and will not change the natural fragrance of wheat at the same time. It is also used as a water-absorbing agent, a dispersant and a filler in a modifier. At the same time calcium sulfate can be used as calcium nutrition enhancer for dough fermentation of food, as high calcium food.

 

硫酸钙在发酵酵母中的应用

 

硫酸钙作为无机盐来提供酵母生长所必须的硫酸盐和钙。在无机盐中这两种元素都属于大量元素,虽然这两种元素占酵母细胞干重的比例不大(硫:0.3-1.0;钙0.10.5),但都是必不可少的。由于在小型培养时需要准确的知道培养基成分所以常用硫酸铵、硫酸镁、硫酸亚铁、氯化钙、硝酸钙等溶解度高的盐进行供应。但其中很多都由于安全问题、酸碱性、引入其它不必要的离子等原因无法直接用于酵母发酵的食品行业。天然的硫酸钙(石膏)其溶解度不高,水溶液的pH为中性且安全等性质在食品中应用广泛。

硫酸钙(石膏)在面团发酵过程中,多数被应用于复合的面粉改良剂中。其主要作用是作为酵母食物,提供酵母生长所需的矿质元素,增加酵母的生长繁殖活力,缩短和增加其发酵能力,提高二氧化碳的和发酵过程中间风味产物的产量。不改变小麦的自然芳香。其还作为改良剂中的吸水剂,分散剂和填充剂。同时硫酸钙还可以作为钙营养强化剂用于面团发酵的食品中,作为高钙食品。

 

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