What is DAP? DAP is a water-soluble inorganic phosphate used primarily in the baking industry as a synergistic ingredient in bread making. Adding salt helps to: Provide phosphorus and ammonia, two important nutrients, to yeast cells Promote yeast cell growth Help yeast absorption.
Diammonium Phosphate (DAP) is a water-soluble inorganic phosphate used primarily in the baking industry as a synergistic ingredient in bread making. Adding salt helps
* Provide phosphorus and ammonia, two important nutrients, to yeast cells
* Promote yeast cell growth
* Help yeast absorb other micronutrients
* Accelerate fermentation reactions (increase metabolites such as carbon dioxide and alcohol)
* Control the pH of sponge dough due to its buffering properties
* Strengthen and condition the dough mixture
During the first stage of dough fermentation, it is essential to provide micronutrients to yeast cells. The goal is to promote the growth of yeast cells (biomass) rather than pursuing rapid production of primary metabolites (such as carbon dioxide and alcohol).
Yeast cells require certain trace elements, such as phosphorus, magnesium and others, to ensure optimal growth during fermentation, as they act as cofactors in many enzymatic reactions and are involved in all stages of alcohol metabolism.
Another key factor in yeast fermentation is ammonia, i.e. the level of amino acids in the liquid phase of the dough. Here, the level of assimilable xenon can be increased by adding DAP.
