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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.
硫酸鈣在發(fā)酵酵母中的應(yīng)用
硫酸鈣作為無機鹽來提供酵母生長所必須的硫酸鹽和鈣。在無機鹽中這兩種元素都屬于大量元素，雖然這兩種元素占酵母細胞干重的比例不大（硫：0.3-1.0；鈣0.1到0.5），但都是必不可少的。由于在小型培養(yǎng)時需要準確的知道培養(yǎng)基成分所以常用硫酸銨、硫酸鎂、硫酸亞鐵、氯化鈣、硝酸鈣等溶解度高的鹽進行供應(yīng)。但其中很多都由于安全問題、酸堿性、引入其它不必要的離子等原因無法直接用于酵母發(fā)酵的食品行業(yè)。天然的硫酸鈣（石膏）其溶解度不高，水溶液的pH為中性且安全等性質(zhì)在食品中應(yīng)用廣泛。
硫酸鈣（石膏）在面團發(fā)酵過程中，多數(shù)被應(yīng)用于復(fù)合的面粉改良劑中。其主要作用是作為酵母食物，提供酵母生長所需的礦質(zhì)元素，增加酵母的生長繁殖活力，縮短和增加其發(fā)酵能力，提高二氧化碳的和發(fā)酵過程中間風(fēng)味產(chǎn)物的產(chǎn)量。不改變小麥的自然芳香。其還作為改良劑中的吸水劑，分散劑和填充劑。同時硫酸鈣還可以作為鈣營養(yǎng)強化劑用于面團發(fā)酵的食品中，作為高鈣食品。
