Innophos of fers range of leavening acids for many applications
How does one choose the proper For more information, contact Innophos at 609-495-2495 or go to www.innophos.com
The choice of leavening acids depends on many factors. The end use of a product, such as retail mixes, foodservice or wholesale bakery, will influence the choice. Secondly, mixing methods and hold times of batter are important to consider. For retail mixes where mixing is inconsistent and minimal, a multiple system of Regent 12XX® (MCP) for early CO2 production, Levair® (SALP) for CO2 production in the oven and dicalcium phosphate dihydrate (DCP-D) for late oven kick is ideal. Food service and wholesale bakeries may require leavenings that withstand long batter hold times and the use of slower leavenings such as BP Pyro® (SAPP) and heat activated Levair® (SALP).
Do leavening acids affect finished product characteristics?
Yes. Not only do leavening acids react with bicarbonates to provide CO2 production, but leavening acids also influence crust color, crumb grain, flavor and texture. For instance, Levair® (SALP) gives a soft resilient crumb structure with fine air cells, and SAPP gives a soft fine crumb structure.
With the move toward producing more healthful bakery foods, can leavening help?
The demand for more healthful products has increased due to the revised Dietary Guidelines for Americans. Recently, the Recommended Daily Allowance (RDA) for sodium has been reduced to no more than 2300 mg per day. In bakery foods, 95% to 99% of sodium comes from three sources: salt, sodium bicarbonate and leavening acid. As a result, leavening systems greatly impact nutritional data.
What leavening acids are available for healthful bakery foods?
Monocalcium phosphates (MCP) are sodium free. However, MCPs may react too fast to be used alone. Innophos has developed CAL-RISE™, a sodium-free calcium-based leavening acid that reacts slowly, and can be used alone. In most bakery foods, by changing from a SAPP to CAL-RISE™, bakers can achieve sodium reductions of 20% to 30%. The new labeling regulations state that a sodium reduction of 25% can be labeled “reduced sodium.”
What about increasing the calcium content of products?
All MCPs, as well as CAL-RISE™, contain 18% calcium.
To make a calcium claim for “a good source of calcium,” finished products must have 10% calcium. For an “excellent source of calcium” claim, finished products
must have 20% calcium. By
using CAL-RISE™, bakers achieve a calcium content of 10%, and in some cases, 20%. The importance of selecting the ideal leavening system affects much more than just the leavening of a product.
What type of leavening system should be used in flour tortillas?
The proper choice of leavening greatly improves finished flour tortillas. Tortilla-Rise™ is specially formulated for flour tortillas. It provides a soft pliable dough and gives improved extensibility and rollability over standard leavenings.