Baking & Snack - November 2007 - 82

November 2007

with SALP helps reduce sodium levels
because SALP is 65% lower in sodium.
According to ICL Performance Products,
St. Louis, MO, use of its Levona calcium
acid pyrophosphate is a healthy alternative because this product is not only
sodium free but it is also calcium rich
and performs well with today's coveted
whole-grain products. This system provides a controlled release that extends
floor or bench tolerance while providing
consistent leavening and a resilient structure with a clean flavor profile.
The formulation of convenient frozen
products also has challenged the development of both chemical and biological
leavening systems. For example, yeastleavened frozen self-rising pizzas are a
popular supermarket item that must tolerate the rigors of freezing and the abuses
of freeze-thaw distribution and storage.
During this process, yeast activity may
deteriorate significantly, and the product
will need a hand from a chemical leavener. In a recent interview, Steve Bright,
technology manager, global accounts,
AB Mauri Food, Inc., Chesterfield, MO,
stated that there is a trend toward using
a combination of biological and chemical
leavening agents along with enzymes to
improve process tolerance as well as final
product performance.
In chemically leavened frozen products, the freeze-thaw cycles also may
yield free water that will react with the
traditional leaveners in the system and

affect their performance during baking.
Encapsulated leavening systems can be
used to address this issue. These systems
typically use a vegetable fat that melts at
baking temperatures to allow reaction
between the acids and bases at the right
time. This is very useful in the formulation
of fast-food muffins. Muffin batter can
be made, frozen and delivered to each
location where it can be stored, thawed
and used over a 5-day period while maintaining leavener performance.

THE REST OF THE MIX
Other ingredients present in bakery formulas can impact the leavener system
performance and the overall quality of
the final product. For example, if milk is
used as part of the formula, it is important
to choose fully heat-treated milk (heated
to a temperature of more than 176°F and
held 30 minutes before cooling). This
treatment denatures globulin proteins
that are not denatured under normal
pasteurization conditions. The complex
structure of globulin proteins can destabilize the delicate gas bubbles and affect
leavener performance.
On the contrary, egg proteins can play
a stabilizing role. However, with the addition of fat or oil, egg proteins lose their
stabilization properties. To overcome
this problem, an emulsifier is needed.
The most common emulsifiers used in
cake systems are glycerol monostearate,
but polyglycerol esters also are used. Air

ᮡ Encapsulated chemical leavening
systems can be used for frozen products
to counteract the freeze-thaw cycles
that yield free water, which reacts with
traditional leaveners in the system and
affects their performance during baking.
ICL Performance Products LP

Irresistible results...
are a piece of cake with Innophos

When baked goods look so fluffy...so moist, who can
resist? Our leavening phosphates will take your baking
applications to a new level.
Our Baking Team is dedicated to finding new ways to
customize your baked goods. You provide the challenges
and we'll provide the solutions.
Call Technical Assistance at (866) 631-7394.

Innophos
Innovate with Phosphate
Innophos.com

Call Innophos Customer Service today at (800) 243-5052 to place your order.

Levair® ◆ BL-60® ◆ Actif*8® ◆ V-90® ◆ Regent®12XX ◆ Perfection® ◆ Donut Pyro®
Victor Cream® ◆ BP PYRO® ◆ SAPP #4® ◆ CAL-RISE® ◆ Tortilla-Rise®
For more information, see Page 125

November 2007 / BAKING & SNACK / 85

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Baking & Snack - November 2007

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