Baking & Snack - April 2024 - 58

CHEMICAL LEAVENING
Getting a RISE with frozen doughs
A custom chemical
leavening blend
improves the
appearance and
texture of tortillas.
©Arinahabich-stock.adobe.com
calcium phosphate in order to get the desired cracking
on top, " she said.
Custom systems can help improve textures in a variety
of products, Yin said.
" In tortilla applications, a custom blend could create
a different appearance of a product that offers various
textures, like fluffy, translucent, blisters or opaque, " she
said. " In a biscuit application, a custom blend would allow
it to create a flaky and soft internal texture. "
Getting the balance right
Custom systems all contain a base and leavening acids
to create a reaction that provides lift in baking products,
and the choice of ingredients will depend on the product,
bake time and application.
" There are many leavening acids available, " Livvix
said. " Each one has a neutralizing value and will provide
a reaction with the gas source. Leavening acids all have
a particular rate of reaction that provides the baker with
control over the gas release. The baker should decide
when gas release is ideally needed for the product, then
choose the best leavening acids for the application. "
Bakers must keep in mind that not all raw ingredients
perform similarly, Bright said, because a common mistake
is when bakers assume that all baking powders with
similar ingredient legends will perform the same.
" As an example, SAPP 28 obtained from five different
phosphate suppliers may produce five different gassing
rates of reaction, significantly affecting the performance
of a leavening system, " he explained. " As there is no standard
equipment and process to measure gassing rates of
reaction or acidulant solubility, each manufacturer has
its own equipment and methodology to measure this
specification. This can lead to production issues. "
58 Baking & Snack April 2024 / www.bakingbusiness.com
Chemical leavening systems can be a perfect
fit in frozen and refrigerated doughs,
which can pose challenges. These can be
overcome with the right formulation.
" For frozen dough applications, an
encapsulated baking powder or baking
soda is recommended as a protective
mechanism for chemical leavening stability
because immature reaction could happen
during frozen dough storage when free water
is available, " said Yanling Yin, director,
bakery applications, Corbion.
Nita Livvix, R&D manager, Clabber Girl,
also mentioned using encapsulated sodium
bicarbonate, especially when doughs
have fruit or other acidic ingredients,
although she cautioned that this ingredient
can be costly.
" As an alternative, adding additional
sodium bicarbonate over and above the
amount neutralized with leavening acids
can also help to alleviate the issue of loss
of gas while frozen, " she said. " Using a
leavening system with a minimal amount
of gas release with liquid and the remainder
with heat can also help. "
Paul Bright, senior principal scientist, AB
Mauri North America, stressed the importance
of working with chemical leavening
suppliers.
" Chemical leavening suppliers and
formulators can utilize their technical
knowledge on ingredient and application
functionality in order to produce baking
powders that meet the bespoke customer
needs and challenges, " he said.
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