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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.