Ammonium Dihydrogen Phosphate：The “Invisible Wizard” in Baked Goods

When enjoying delicious bread, cakes, have you ever thought that behind these fluffy and tasty foods, there is an “invisible magician” playing a role in silence? It is ammonium dihydrogen phosphate.

1.What is Ammonium Dihydrogen Phosphate?

Ammonium Dihydrogen Phosphate (CAS 7783-28-0) is an important inorganic salt compounds, in agriculture, industry, medicine, food and other fields have a wide range of applications. In food processing, it is mainly used as a bulking agent, acidity regulator and nutritional fortifier.

2. The “invisible pusher” of dough fermentation

(1) Mechanism of action: When ammonium dihydrogen phosphate meets with acidic substances in the dough (e.g. lactic acid produced by lactobacilli), a chemical reaction occurs and carbon dioxide gas is produced. These carbon dioxide gases form uniform bubbles in the dough, causing the dough to expand during the baking process, resulting in a fluffy and porous structure.

Effects brought about: ① Fluffy and soft: the use of Ammonium Dihydrogen Phosphate makes baked goods such as bread and cakes increase in volume, with a fluffy texture and delicate flavor. ② Uniform pores: the uniform distribution of carbon dioxide gas makes the internal pores of baked goods uniform and beautiful in appearance.

3. Improve the taste of food “taste adjustment master”.

(1) Enhance the gluten network: ammonium dihydrogen phosphate can regulate the pH of the dough and enhance the elasticity and ductility of the gluten. This makes baked goods chewier and richer in flavor.

(2) Bringing moderate sourness: moderate amount of ammonium dihydrogen phosphate can bring moderate sourness, forming a good flavor complement with sweetener. The addition of this sour flavor makes the food taste more balanced and layered.

4. “Nutritional role” in baked goods

Provide phosphorus: Phosphorus is one of the essential minerals, which is involved in the composition of bones and teeth, as well as energy metabolism and other processes. Ammonium dihydrogen phosphate contains phosphorus, which can be used as a nutrient fortifier to enhance the nutritional value of baked goods.

Ammonium dihydrogen phosphate plays an important role in baked goods, from fluffy bread to sweet and crispy cookies.Jiurunfa Chemical Technology Co., Ltd. produces and sells a large amount of ammonium dihydrogen phosphate every year, and as a professional enterprise that has been deeply engaged in the field of chemical industry for 20 years. Jiurunfa Chemical Technology Co., Ltd. uses technology and craftsmanship to bring this “baking magic” into the tables of thousands of families.

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