Wrise leavening sample6/18/2023 Texture and mouth-feel can also be influenced by the amount of aeration in the product and the overall grain structure and air cell size. SALP will give the most resilient, springy texture. SAPP will give a softer, moister texture, with more open cell structure, whereas CAPP or SALP will add some resiliency and a finer air cell structure. The final texture of a product can be influenced by the leavening ingredients. Calcium- and other sodium-based ingredients, such as monocalcium phosphate (MCP), calcium acid pyrophosphate (CAPP), SALP and DCPD tend to be flavor neutral. Glucono-delta-lactone (GLD) is known to have a flavor like yeast when the product is warm however it has an off flavor when the product is cool. Sugar can also be used to mask the flavor. In some cases, the flavor can be limited or controlled by assuring proper use of the acid so that it is full reacted or fully neutralized by the bicarb. Not all consumers are sensitive to the flavor. On the acid side, SAPP and SAS are known to have an aftertaste, astringency, associated with the pyrophosphate and sulfate anions. Sodium bicarbonate can provide the flavor notes associated with browning, think of the flavor associated with pretzels. Ammonium bicarbonate may leave behind residual ammonia if not formulated and handled correctly. Potassium bicarbonate can provide a sweeter, nuttier flavor than sodium bicarbonate. Some leavening agents can also have an impact on flavor – sometimes related to pH, sometimes inherent to the component. At lower pH the crumb will be white, at higher pH the color will be more creamy, yellow in appearance. The color of the chocolate can go from red to black brown.īeyond crust color, the crumb color will also be impacted by the pH of the final product. As much as 25% excess bicarb may be added just to adjust the pH. For devil’s food and chocolate systems, excess sodium bicarbonate is often used to help deliver the color of the chocolate. Salts which contain aluminum may also cause the color to be less bright.Īdjustments in the ratio can help to target the final pH. The relative pH/buffering of each acid goes from organic acid > sodium aluminum sulfate (SAS) > monocalcium phosphate monohydrate (MCP) > sodium aluminum phosphate (SALP) > sodium acid pyrophosphate (SAPP) > dicalcium phosphate dehydrate (DCPD) where organic acids buffer to the lowest pH and SAPP/DCPD buffer to higher pH in the 7.4 to 7.6 range.Īdditionally the degree of color in the final product can go from white / pale brown to golden brown to dark brown. 1) The ratio of acid to bicarb, if excess acid is used, the pH will be lower 2) the type of acid and is buffering capacity. The acid salts that are used in the leavening system are selected for the timing of release of the gas. In general, the bicarbonate level is selected to deliver the required amount of leavening gas. The higher the pH, the more browning will occur. The lower the pH, the less color development in terms of brown notes will be observed. Each leavening acid will buffer slightly differently, resulting in color differences. In terms of manufacturing, these ingredients can also attribute to shelf-life of dry mixes, process tolerance, and overall bake performance.Ĭolor is largely based on the final pH, to which leavening acids and bicarbonates contribute. However, the choice of acid and bicarbonate can also add to various other properties, such as color, flavor, texture, mouth feel, appearance and nutritional profile of the final product. Kim Powell: Baking powders, which are made up of bicarbonates and leavening acids, are generally known to help make a baked product rise in the oven.
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