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Sodium Alginate is a versatile ingredient derived from brown seaweed, commonly used in the baking industry to improve the extensibility, expansion, and rising properties of dough. By enhancing the structural integrity and elasticity of the dough, Sodium Alginate contributes to superior texture, increased volume, and consistent quality in baked goods. This article explores how Sodium Alginate benefits bakery products, its advantages, and its applications in various types of dough.
Sodium alginate has a unique tissue improvement effect when used in baked foods such as bread, cakes, biscuits, and egg rolls, especially in some high-fiber health breads and cakes. It can increase the bread's extension, toughness, elasticity, and crisp texture, reduce the crumbs when slicing, and prevent aging;
It makes the cake form a porous and fluffy tissue with fine and uniform pores, elasticity, soft and lubricated internal texture, good dryness resistance, and can appropriately extend the shelf life; used in the production of biscuits and egg rolls, it can reduce their breakage rate, and the product appearance is smooth and moisture-proof.
| ITEMS | STANDARD SPECIFICATIONS | TEST RESULTS | |
| Appearance | Pale yellowish/brownish or white | White powder | |
| Particle Size | 80 Mesh |
80 Mesh | |
| Viscosity 20℃,1%,(mPa.s) | AS Per Need | 809 | |
| Water Insoluble Solids (%) | <2 | 0.10 | |
| Moisture(%) | <15 | 13.5 | |
| PH Value | 6.0-8.0 | 6.87 | |
| Total Ash(%) | 18-27 | 21.6 | |
| Residue of Calcium(%) | <0.3 | 0.1 | |
| Heavy Metals count by Pb) | ≤20 (mg/kg) | Comply | |
| Arsenic Content(mg/kg) | ≤2 | Comply | |
| Lead(mg/kg) | ≤5 | Comply | |
| Mercury(mg/kg) | ≤1 | Comply | |
| Cadmium(mg/kg) | ≤1 | Comply | |
| Formaldehyde(mg/kg) | ≤50 | Comply | |
| Total Plate Count(cfu/g) | ≤5000 | Comply | |
| Yeast &Mould (cfu/g | ≤100 | Comply | |
| E-coli(/5g) | Negative | Negative | |
| Salmonella(/10g) | Negative | Negative | |
1. Improves Dough Extensibility:
• Sodium Alginate interacts with the proteins in the dough to create a more elastic structure. This elasticity allows the dough to stretch and expand without breaking, making it easier to handle and shape. Improved extensibility also enhances the final product’s texture, making it softer and more cohesive.
2. Enhances Expansion and Rising:
• During fermentation and baking, Sodium Alginate helps trap gas produced by yeast, allowing the dough to expand more effectively. This results in a larger volume and lighter texture in baked products such as breads, rolls, and pastries.
3. Increases Dough Stability:
• Sodium Alginate reinforces the dough structure, making it more stable during the proofing and baking processes. It helps prevent collapse and shrinkage, ensuring that the dough maintains its shape and volume.
4. Retains Moisture and Improves Shelf Life:
• By retaining moisture within the dough, Sodium Alginate helps prevent dryness and staling, extending the freshness and shelf life of baked goods. This moisture retention is particularly beneficial in products that require a soft crumb structure, such as buns and loaves.
1. Bread and Rolls:
• Sodium Alginate is commonly used in bread dough to improve extensibility and rising properties. It enhances the texture and volume of bread, resulting in softer loaves with an airy crumb structure. It is especially beneficial for sourdough, whole-grain, and gluten-free breads.
2. Pizza Dough:
• In pizza dough, Sodium Alginate contributes to stretchability and elasticity, making it easier to shape and expand without tearing. It ensures the dough holds up well under toppings and during baking, providing a chewy and consistent crust.
3. Pastries and Croissants:
• For pastries and croissants, Sodium Alginate improves layering and flakiness by helping the dough expand evenly. This results in a lighter, flakier texture, making pastries more delicate and appealing.
4. Bagels and Pretzels:
• Sodium Alginate helps retain moisture and maintain structure in bagel and pretzel doughs, contributing to a chewy texture and consistent shape. It aids in the boiling process of bagels by maintaining the dough’s integrity and improving the final product’s volume and surface texture.
5. Gluten-Free Baked Goods:
• Sodium Alginate is highly effective in gluten-free baking as it enhances the elasticity and stability of gluten-free doughs. It helps gluten-free breads, cakes, and pastries achieve better rise, texture, and crumb structure.
Sodium Alginate work As a quality improver for cakes, bread, biscuits:
The quality of baked foods such as biscuits, bread, cakes, etc. is closely related to the quality of flour. Some flours with low gluten content, such as gluten content below 30&g&/100g, are generally not suitable for making bread and biscuits.
Due to the low gluten content of flour, it is used to produce bread, but the fermentation effect is not good and it is not easy to expand; it is used to produce biscuits, and the breakage rate is high; it is used to produce cakes, but due to poor toughness, it is difficult to remove the box after baking and it is easy to break.
Adding 0.02%~0.2% sodium alginate by mass to these foods can improve their quality. It is used to produce biscuits and egg rolls, mainly to reduce the breakage rate. The test results show that the breakage rate can be reduced by 70%~80%. The product has a smooth appearance, good moisture resistance, crisp texture, and reduces the falling of grains when slicing. It can also prevent aging and extend the shelf life.
As for the amount of sodium alginate added, it varies. In the United States, when producing bread and cakes, the amount of sodium alginate added is 0.3%~0.6% (mass fraction). In my country, some manufacturers add 0.1%~0.15% (mass fraction).