Baking & Snack - November 2007 - 81

ucts (less than 3%) with a large surface
area. Examples include crackers, biscotti,
small dry cookies as well as pâte á choux
where it is added with the eggs to provide an extra puff.
The amount of a leavening salt used
depends on the amount of CO2 desired in the product (See "Leavening

systems: A basic application guide,"
Page 86). In addition, these compounds
change product pH. The shift in pH
may weaken gluten resulting in a final
product with more spread and tenderness, and a coarser, more open crumb.
In chocolate cakes, a more alkaline pH
helps achieve proper color and flavor.

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84 / BAKING & SNACK / November 2007

However, in biscuits, a more acid pH
yields a whiter crumb.

THE ACIDS
Acids are needed in leavening systems
to control the rate of CO2 production at
different production stages. The choice of
a leavening acid depends on the type of
product being formulated. For example,
sodium acid pyrophosphate (SAPP) is
a moderate reacting agent and can be
used in products such as cookies when
a rapid release of CO2 is required during
the early stages of baking. Other slowerreaction acids such as sodium aluminum
phosphate (SALP), sodium aluminum
sulphate (SAS) and dicalcium phosphate
dehydrate (DCPD) are better choices
when the product requires CO2 release
during the baking process.
Each leavening acid provides unique
properties to a system, and designing
an optimum formulation requires good
knowledge of the properties of each
chemical compound and the desired
final product characteristics in combination with different trials. Experimentation usually involves using different
acids and bicarbonates to optimize volume, texture, flavor and color, as well
as other desired characteristics such as
bench tolerance, storage stability and ingredient interaction.
It is important also to consider that
some CO2 produced during mixing helps
set the cell structure that will trap more
gas during the baking process. For example, cream of tartar and monocalcium
phosphate (MCP) react at room temperature and begin gas formation as the batter
is being mixed. The mixer will subdivide
the gas bubbles to form many nuclei for
subsequent expansion.
However, there are other product
characteristics to take into account. For
example, leavening systems can contribute to texture attributes such as mouthfeel and bite. So changing a fast- for a
slow-acting system changes the size of
the air cells in the finished product. Finer
cells present smaller surface area to the
tongue, and a drier product is perceived.
Calcium and aluminum ions also interact with protein to reinforce it and give
resilience to the bite.
If the sodium content of the final
product is a concern, appropriate leavener choice can contribute to sodium
reduction. For example, replacing SAPP

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Baking & Snack - November 2007

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