English
Technical Analysis of the Application of Food-Grade Silica in Wheat Flour Products Improvers
创建于05.25
Technical Analysis of the Application of Food-Grade Silica in Wheat Flour Products Improvers
I. Characteristics and Functional Positioning of Food-Grade Silica
Food-grade silica (chemical formula SiO₂, CAS number 7631-86-9) is typically an amorphous powder with high specific surface area (50-600 m²/g), porous structure (pore size 2-50 nm), and surface hydroxyl activity. Its core functions stem from physical adsorption and spatial support. In the improvement of wheat flour products, it primarily functions in the following dimensions:
- Physical Improvement
- Chemical Stabilization
- Carrier Function
II. Core Application Scenarios and Mechanisms of Action
(I) Anti-caking of Powdered Materials and Optimization of Processing Performance
1. Principle of Action
It captures free water between powder particles through the capillary adsorption effect (adsorption capacity can reach 30%-50% of its own mass), disrupting the liquid bridge connection between particles. Its nanoscale particles (1-10 μm) can fill the gaps in the powder, reducing the inter-particle friction coefficient (dynamic friction factor can be decreased by 20%-30%).
2. Typical Applications
- Flour and Premixed Flours
- Baking Premixes
(II) Strengthening of Dough Structure and Texture Improvement
1. Mechanism of Gluten Network Enhancement
Silica particles (average particle size 5-15 μm) act as physical cross-linking nodes, increasing the cross-linking density of gluten proteins through mechanical interlocking (scanning electron microscopy shows that the diameter of gluten fibers is refined from 8-12 μm to 5-8 μm). Meanwhile, they adsorb free water in the dough, enabling more sufficient hydration of gluten proteins (water absorption increases by 2%-5%).
2. Effects of Product Texture Optimization
Type of Wheat Flour Product | Key Indicator Improvements | Typical Data Comparison |
Bread | Specific Volume / Pore Uniformity | When added at 0.3%, the specific volume increases from 3.8 mL/g to 4.5 mL/g, and the coefficient of variation (CV) of pore diameter decreases by 18%. |
Fresh Wet Noodles | Tensile Strength / Breakage Rate | Tensile strength increases by 15%-20%, and the breakage rate after boiling for 3 minutes decreases from 12% to below 5%. |
Frozen Dumpling Wrappers | Freeze-Thaw Tolerance | After storage at -18°C for 30 days, the rupture rate decreases from 22% to 8% (in combination with 0.2% trehalose). |
(III) Oil Management and Shelf Life Extension
1. Dual Function of Oil Absorption and Antioxidation
The porous structure (pore volume 0.6-1.2 cm³/g) can adsorb 2-3 times its own mass of oil, inhibiting the oil absorption rate of fried wheat flour products (such as fried dough sticks) (reducing by 10%-15%). At the same time, by blocking oxygen contact, it reduces the growth rate of the peroxide value (POV) of oil by 25%-30%.
2. Application Examples
- Shortbread Cookies
- Bakery Oil Premixes
(IV) Efficient Carrier for Compound Improvers
1. Advantages of Carrier Characteristics
- Dispersibility
- Chemical Inertness
2. Key Points of Formulation Process
It is recommended to adopt the two-step mixing method: First, premix silica with minor components (such as enzyme preparations, ratio 1:1) for 10 minutes, then mix with bulk raw materials like flour, ensuring that the coefficient of variation (CV) of mixing uniformity is less than 5%.
III. Usage Specifications and Safety Control
(I) Regulatory Standard Basis
- Chinese Standards
- International Standards
(II) Dosage Effects and Optimization Strategies
- Concentration-Effect Curve
- Synergistic Formulations
| Target Performance | Synergistic Components | Formulation Ratio | Synergistic Mechanism |
|---------|----------------|------------|------------------|
| High-Gluten Dough | Vital Wheat Gluten + Silica | 5:1 - 3:1 | Physical Support + Protein Cross-Linking Enhancement |
| Frozen Stability | Carrageenan + Silica | 2:1 | Ice Crystal Inhibition + Moisture Regulation |
| Low Glycemic Index (GI) Improvement | Resistant Starch + Silica | 3:1 | Structural Support + Enzymatic Hydrolysis Site Blocking |
(III) Applicability of Different Preparation Processes
Type of Silica | Preparation Method | Key Indicators | Applicable Scenarios | Cost Comparison (yuan/kg) |
Precipitated Silica | Chemical Precipitation | Specific Surface Area 80-150 m²/g | Common noodles, steamed buns, bread | 8-12 |
Fumed Silica | Flame Hydrolysis | Specific Surface Area 200-400 m²/g | High-end baking premixes, gluten-free dough | 30-50 |
Gel Silica | Sol-Gel Method | Controllable Pore Size Distribution | Special functional improvers (such as slow-release enzyme carriers) | 20-30 |
IV. Typical Application Processes and Quality Control
(I) Formulation Design of Bread Improvers
Basic Formula (based on 100kg of flour):
- Silica (precipitated type): 0.3kg
- α-Amylase (5000 U/g): 0.1kg
- Calcium Stearoyl Lactate (CSL): 0.2kg
- Vitamin C: 0.05kg
Process Key Points:
- First, premix silica with amylase for 10 minutes (rotation speed 60r/min).
- Add emulsifiers and vitamin C, and continue mixing for 15 minutes (ensure CV < 3%).
- When mixing the dough, the addition amount is 0.5%-0.8% of the flour mass (adjusted according to the gluten content).
Quality Control Points:
- Proofing Volume: Specific volume ≥ 4.0 mL/g (in accordance with national standard GB/T 20981).
- Shelf Life: Hardness increase is less than 15% within 3 days at room temperature (detected by TA.XT2i texture analyzer).
(II) Anti-sticking Solution for Fresh Wet Noodles
Problem Scenario: When the humidity in summer exceeds 85%, the sticking rate of wet noodles exceeds 15%.
Solution:
- Add 0.2% silica during the dough mixing stage (replacing part of the dusting flour).
- Use corn starch dusting flour containing 0.5% silica during the calendering process (mixing uniformity ≥ 95%).
- Sieve to remove excess powder on the surface before packaging the finished product.
Effect: The sticking rate is reduced to below 3%, and the turbidity (NTU) of the soup after boiling is less than 10, which is superior to the traditional dusting flour process (turbidity 15-20).
V. Risk Warnings and Regulatory Compliance Management
(I) Potential Quality Risks
- Over-adsorption Risk
- Particle Size Matching Problem
- Heavy Metal Control
(II) Labeling Compliance
- Anti-caking Agent Function
- Processing Aid Function
- Special Diets
VI. Development Trends and Technological Innovations
(I) Directions for Functional Modification
- Surface Lipophilic Treatment
- Nanoporous Design
(II) Solutions for Clean Label Requirements
- Natural Source Silica
- Formulation Reduction Technology
Conclusion
The application of food-grade silica in the improvement of wheat flour products essentially achieves the structural regulation of complex multiphase systems (dough) through physical modification means. The effectiveness of its function depends on three core elements:
- Precise Functional Positioning
- Scientific Dosage Design
- Strict Process Control
It is recommended that R&D personnel establish a three-level development system of "basic formula → single-factor test → response surface optimization", with a focus on the interfacial interaction mechanism between silica, gluten proteins, and starch granules. With the implementation of GB 2760-2024, special attention should be paid to the classification management of processing aids and food additives to ensure the simultaneous advancement of technological innovation and regulatory compliance.
When added at 0.2%-0.3% to steamed wheat flour products such as steamed buns and noodles, food-grade silica can increase the water retention of the dough by 8%-10%, effectively improving the elasticity and toughness of the products, reducing cracking caused by water loss, and retarding starch retrogradation, thus extending the stability of taste during the shelf life.
Contact
Leave your information and we will contact you.
Phone
WeChat
WhatsApp