Baking & Snack - December 2020 - 37

WHEN WATER IS ADDED TO THE FORMULA, IT BEGINS THE REACTION
BETWEEN THE LEAVENING ACID AND THE BASE TO RELEASE THE
GASES THAT CONTRIBUTE TO THE BAKED GOOD'S RISE.
This process takes some experimenting. Bakers want
leavening to occur at the appropriate time in the oven,
and setting up that success looks different across applications. Products like muffin and cake batters and cookie and biscuit doughs should experience some leavening
during mixing. Bakers want to minimize any pre-reaction occurring in the mixing bowl for other applications,
such as self-rising pizza crusts. There are several ways to
help bakers get around these issues and optimize leavening after freezing, but it's important they know their
product and process.
" Dough process temperature, floor time prior to
freezing, piece size, freezing time, thawing procedures
- answers to all these questions will help to steer the

baker in choosing the best leavening for their product, "
Ms. Thomas said.

Hand-picking bases and acids
With different leavening acids and bases to choose from,
chemical leavening solutions are easily customizable.
It's critical that formulators choose ingredients that will
respond well or at least not be harmed by freezing and
thawing. The main goal here is to delay the reaction,
preserving it for later.
" Choosing the right leavening system depends on
the baker's specific needs; however, we recommend selecting those that contain phosphate - such as sodium
aluminum phosphate - as they perform well in frozen

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www.bakingbusiness.com / December 2020 Baking & Snack 37


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Baking & Snack - December 2020

Table of Contents for the Digital Edition of Baking & Snack - December 2020

Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 2
Baking & Snack - December 2020 - 3
Baking & Snack - December 2020 - 4
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