In the biscuit industry, sodium metabisulfite is used as a dough improver. It is prepared into a 20% solution and added to the immature dough in stages during the dough preparation process.

Because of weakening effect of sulfur dioxide released by sodium metabisulfite during dough preparation process on the gluten strength of the dough, adding a small amount when the gluten strength and toughness of the flour are high can prevent deformation of the biscuit product due to excessive gluten strength. Resilient dough can be added according to the strength of the flour, and is generally not used in pastry and sweet pastry dough with a high proportion of oleosacchare. This is because the addition of oleosacchare itself has prevented the swelling of gluten protein, preventing the formation of a large amount of gluten, and there is no need to add sodium metabisulfite.

Sodium Metabisulfite Used in Biscuits