Baking & Snack - April 2024 - 57

FORMULATION
Chemical Leavening
nior principal scientist, AB Mauri North America.
" For example, designing the appropriate gassing rate
of reaction baking powder for a 'hot' tortilla dough -
85°F to 90°F - to produce fluffy, opaque and tender
eating flour tortillas will be entirely different compared
to a baker who is producing cake batters, " he explained.
" Cake batters are significantly colder in temperature and
higher in moisture content and will take significantly
longer to bake, about 30 minutes versus mere seconds
for tortillas. "
The right custom blend leavening system for a formulation
can enhance processing capabilities and fine-tune
a baked good's characteristics, Bright said.
" These final baked characteristics can be related to
volume or size, symmetry, color, crumb structure, eating
quality and shelf life, " he said.
Using custom leavening systems in nontraditional
baked products could provide advantages to bakers.
" Unbaked or partially baked frozen dough or batter
systems that have long shelf life, chemically leavened
products that are more related to yeast-raised products
as opposed to sweet goods, and processes that are either
very rapid or excessively long are examples of systems
where AB Mauri would encourage custom leavening
systems, " Bright said.
Product applications that contain a high level of acidic
ingredients often benefit from custom leavening systems
to achieve the desired amount of rise, Livvix said.
" These custom leavening systems focus on providing
enough gas to compensate for the loss of gas from reactivity
with acidic ingredients, " she said. " There are other
products that need minimal gas release with liquid; then
the reaction goes dormant once the liquid is absorbed in
a dough, and the dough is then packaged, such as refrigerated
dough. The reaction then continues at an accelerated
rate when the dough is baked. "
Applications that use long assembly lines may also
benefit from leavening formulas that react with liquid
in a slow manner then accelerate when placed in a hot
oven, Livvix added.
" Muffins may also use custom leavening that contains
a heat-activated late-reactive leavening acid such as diCONVENTIONAL
baking powder offers advantages
Conventional baking powders
are convenient, reliable and
widely available. Baking powder
is a kitchen workhorse that can
provide lift in many products for
professional and home bakers.
" Off-the-shelf convenience
and accessibility are the primary
advantages for the bakers when
using conventional single- and
double-acting baking powders, "
said Paul Bright, senior principal
scientist, AB Mauri North America.
Because standard baking
powders come pre-mixed with a
balanced blend of acid and base,
A heat-activated
late-reactive leavening
can be a good
fit for muffins to
get the desired
cracking on top.
©Lana Langlois-stock.adobe.com
they eliminate the need for separate
measurements and ensure
consistent results across recipes,
said Yanling Yin, director, bakery
applications, Corbion.
" Baking powder is also known for
its reliable performance, providing
a predictable rise to baked goods
every time, " she said. " This reliability
combined with its long shelf
life means it can be stored and used
over time without losing effectiveness,
offering a practical solution
for everyday baking needs. "
A conventional baking powder
contains an alkaline source of
gas, generally baking soda, and
leavening acids, along with a filler
that keeps the acids and base
from reacting until being used, explained
Nita Livvix, R&D manager,
Clabber Girl.
" The leavening acids are typically
balanced with the gas source
to provide certain amounts of gas
release with liquid and heat, " she
said. " Baking powder provides a
balanced system in one product
that would otherwise require
two to three ingredients and the
knowledge of neutralizing values
in order to balance them. "
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Baking & Snack - April 2024

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