The application of sodium lactate in noodle products: Sodium lactate has the following functions and applications in noodle products: Extending shelf life: Noodle products are prone to spoilage if left for a long time, and sodium lactate can help solve this problem. It can create an environment that is not conducive to the growth of microorganisms. When sodium lactate is added to flour products such as bread and Mantou, it is difficult for microorganisms to survive and reproduce in them. In this way, flour products can be kept for a longer time, and are not easy to become moldy and sour. People can enjoy the beauty for a longer time and reduce waste.
Stay hydrated: Sodium lactate has excellent moisturizing ability. When making noodles, cakes and other noodle products, it can tightly "grasp" the moisture, so that the noodle products will not dry and harden too quickly. It's like applying a layer of "moisturizing cream" to noodle products to keep them soft in texture, making them taste better and more elastic when eaten.
Adjusting pH value: Sodium lactate can keep the acidity and alkalinity of noodle products within an appropriate range. In this suitable acidic and alkaline environment, the proteins in flour can better function, forming a good gluten network, making the dough more resilient and extensible. For example, when making bread, a suitable pH value can make the bread expand better, have a fuller shape, and a fluffier texture.
Improving flavor: Sodium lactate itself has a slight salty taste, which can replace some salt to a certain extent and reduce the amount of salt used in noodle products. This not only meets people's demand for low salt foods, but also brings a unique flavor to noodle products. And it can also interact with other seasonings to make the taste of noodle products more rich and mellow.