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Fumaric Acid (Food Additive Code E297) plays four core roles in bread production: acidity regulation, fermentation control, quality improvement, and preservation. The dosage is typically controlled at 0.8-1.2 g/kg (based on the final product), not exceeding the upper limit of 3.0 g/kg stipulated in the national standard GB 2760-2024. The specific functions are as follows:

Precisely regulate acidity, optimize fermentation environment.

Fumaric Acid is a weakly acidic organic acid. After addition, it can stabilize the pH value of the bread dough at the ideal range of 5.8-6.2 - this pH value is the optimal range for yeast activity, which can accelerate yeast proliferation and gas production, shorten the fermentation time, and prevent abnormal flavors caused by overly acidic or alkaline dough. Compared with strong acidic acids such as citric acid, fumaric acid has a mild and persistent sourness, and will not cause an irritating sour taste in the bread.

Improve dough texture, enhance product taste.

Fumaric Acid can undergo a mild cross-linking reaction with the gluten proteins in the dough, enhancing the toughness and elasticity of the gluten network, making the dough hold air better, and expanding more evenly during baking, resulting in larger, more porous and delicate bread volumes.

Inhibit excessive gelatinization and aging of starch, delay the hardening and crumbling of bread during storage, and improve the softness and palatability of the bread.

Collaborate with preservation and preservation, extend shelf life.

Lower the pH value of the bread product, inhibit the growth and reproduction of microorganisms such as molds and bacteria, reduce the probability of bread moldiness and spoilage, and usually extend the shelf life by 2-3 days.

Chelate trace metal ions (such as iron and copper ions) in the bread, avoid metal ion catalysis of oil oxidation and pigment browning, maintain uniform bread surface color, and prevent odor formation.

Optimize the leavening system, reduce formulation cost.

The neutralization value of fumaric acid is relatively high (about 145). When combined with baking soda, it can participate in the gas production reaction at a ratio of 1:1.2, assisting the leavening agent and reducing the amount of baking soda; at the same time, it can replace some expensive acidity agents such as citric acid, reducing the formulation cost without affecting the quality.