Baking & Snack - June 2010 - 50
52
CHEMICAL LEAVENING
want to do sodium reduction quietly."
Nearly every method for sodium
reduction, however, requires re-calculation of ingredient costs. "Sodium reduction is costly," Ms.
Heidolph stated. "The ingredients - potassium chloride
and calcium phosphates -
are inherently more costly
to manufacture. Taking all
sodium out of leavening is
a very expensive venture."
CONTRIBUTORS.
Before exploring sodiumreduction techniques involving chemical leavening,
◀ Coated choline chloride plus baking
powder made of a blend of sodium bicarbonate and encapsulated monocalcium
phosphate enable production of lowsodium Irish soda bread.
BALCHEM CORP.
formulators should look at how much sodium various
bakery ingredients carry. "It's the salt that is the primary
sodium source," said Kristine V. Lukasik, PhD, manager,
scientific and technical product support, food, pharma
and human nutrition, Balchem Corp., New Hampton,
NY. "After salt, sodium bicarbonate is the primary contributor of sodium in chemically leavened products."
"Looking at percentages across the board: 30 to 50%
of a product's sodium content comes from salt, 25 to 30%
from the sodium bicarbonate and 14 to 30% from the
leavening acid," Mr. Brodie said.
Because salt performs important functional roles in
baking, it may not be possible to cut it by more than a few
percentage points. In chemically leavened products, adjusting the leavening system could provide the additional
sodium savings to achieve 15, 20 or even 25% reduction.
"If you reduce the sodium from other sources, then
salt can be kept in the formula for functionality and taste
reasons," Ms. Heidolph said.
BAKING SODA. Bicarbonates make chemical leavening
possible by providing the source of the leavening gasses,
in this case, carbon dioxide liberated from the bicarbon-
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BAKING & SNACK / June 2010
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For more information, see Page 105
Baking & Snack - June 2010
Table of Contents for the Digital Edition of Baking & Snack - June 2010
Contents
Baking & Snack - June 2010 - 1
Baking & Snack - June 2010 - 2
Baking & Snack - June 2010 - 3
Baking & Snack - June 2010 - Contents
Baking & Snack - June 2010 - 5
Baking & Snack - June 2010 - 6
Baking & Snack - June 2010 - 7
Baking & Snack - June 2010 - 8
Baking & Snack - June 2010 - 9
Baking & Snack - June 2010 - 10
Baking & Snack - June 2010 - 11
Baking & Snack - June 2010 - 12
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Baking & Snack - June 2010 - 18
Baking & Snack - June 2010 - 19
Baking & Snack - June 2010 - 20
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Baking & Snack - June 2010 - 29
Baking & Snack - June 2010 - 30
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Baking & Snack - June 2010 - 33
Baking & Snack - June 2010 - 34
Baking & Snack - June 2010 - 35
Baking & Snack - June 2010 - 36
Baking & Snack - June 2010 - 37
Baking & Snack - June 2010 - 38
Baking & Snack - June 2010 - 39
Baking & Snack - June 2010 - 40
Baking & Snack - June 2010 - 41
Baking & Snack - June 2010 - 42
Baking & Snack - June 2010 - 43
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Baking & Snack - June 2010 - 49
Baking & Snack - June 2010 - 50
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