Bicarbonate leavening

JNH HCO, and potassium bicarbonate [298-14-6] KHCO, are used as well. When used alone, sodium bicarbonate reacts to give products a bitter, soapy flavor. Thus it is always combiaed with a leavening acid. 

Cream of tartar is used in baiting powder and in prepared baiting mixes (see Bakery processes and leavening agents). Its limited solubihty at low temperatures inhibits the reaction with bicarbonate until baiting temperature is reached, thus releasing a significant portion of the carbon dioxide at the optimum time. 

There are essentially two components in a chemical leavening system bicarbonate that suppHes carbon dioxide gas, and an acid which triggers the Hberation of carbon dioxide from bicarbonate upon contact with moisture (see Carbon dioxide). 

Other bicarbonates of considerable commercial importance are ammonium bicarbonate [1066-33-7] and potassium bicarbonate [298-14-6]. These compounds are decomposed by the oven heat, Hberating ammonia, carbon dioxide, and water to faciUtate leavening action. Their uses are limited to low moisture products such as cookies and crackers. 

Fumaric acid is used in combination with sodium bicarbonate to create delayed-action leavening agents (something that produces carbon dioxide gas to make breads rise). Since it only dissolves in warm water, the leavening action is delayed until the bread starts to bake. 

Sodium bicarbonate is used as a leavening in breads, as a stomach antacid, as a buffering agent to adjust the acidity or alkalinity of a product, as a mild abrasive in toothpaste, and as an odor absorber. Sodium bicarbonate reacts with acids to release carbon dioxide gas. 

Common acidic ingredients include vinegar, lemon juice, sour milk, buttermilk, yogurt, tart fruits, and cream of tartar. Commercial bakeries often use ammonium bicarbonate or ammonium carbonate as a leavening agent. The gas-producing reaction with ammonium bicarbonate actually generates both carbon dioxide gas and ammonia gas ... 

Chemical leavening takes place when carbon dioxide is produced chemically rather than biochemically. Typically, this involves treating sodium bicarbonate with an acid such as sodium acid... 

A.3 Ammonium Bicarbonate. Ammonium bicarbonate is more popular in the USA than in the UK. It is often used as a supplementary leavening, particularly in biscuits and crackers. While it is stable... 

Soda bread is a chemically leavened bread made in Ireland. Instead of yeast the bread is raised chemically using sodium bicarbonate. The traditional source of acid is buttermilk, which contains lactic acid. The use of cream of tartar is now more common. This prevents the bread becoming too alkaline. 

Sodium carbonate (Na CO ) is the eleventh most used industrial chemical in the United States. It is commonly used as a bleaching agent and is manufactured in a two-step process. First, ammonia is combined with carbon dioxide to form sodium chloride and water, which reacts to form sodium bicarbonate and ammonium chloride (NH + CO + NaCl + H O —> NaHCOj + NH Cl). Sodium bicarbonate, commonly known as baking soda, is used as a leavening agent in baking, as an antacid to relieve stomach acid, and as a component for fire extinguishers. The second step is known as the Solvay process, wherein the sodium bicarbonate is heated and converted into sodium carbonate (NaHCO A— Na CO + H O + CO ). 

It is unstable to heat, neutral or alkaline pH, and can be easily leached out of foods. Thiamin is destroyed by sulfur dioxide (often used as a food preservative), potassium bromate (oxidizing agent used in bread) and by sodium bicarbonate (in chemically leavened breads). 

Potassium bicarbonate is also used in food applications as an alkali and a leavening agent, and is a component of baking powder. 

Sodium bicarbonate is used in food products as an alkali or as a leavening agent, e.g. baking soda. See Table I. 

Potassium hydrogen carbonate (501ii) Potassium bicarbonate Alkali leavening agent buffer ADI not specified ... 

---