Chemically leavened products acids

Benzoates. The sodium and potassium salts of ben2oic acid [65-85-0], C2H 02, ate most effective against yeast and mold. They ate used in beverages, fmit products, chemically leavened baked goods, and condiments. Owing to their inhibitory effect on yeast, they cannot be used in yeast-leavened products. Potassium ben2oate was developed for use in reduced-sodium products. Ben2oates ate permitted for use in foods up to a level of 0.1% (76). 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Acidulants. The other component of any system of chemical leavening based on sodium hydrogen carbonate is an acid. The original acidulants were sour milk (lactic acid), vinegar (acetic acid), lemon juice (citric acid) and cream of tartar (potassium acid tartrate). All of these will react immediately on mixing so that the carbon dioxide is released straight away. The product had to be baked before the carbon dioxide escaped from the batter or product. The only delay possible was that allowed by the batter viscosity. 

In chemically-leavened flour, In the presence of liquid, the acid of the phosphate reacts with baking soda to produce a leavening gas, carbon dioxide—the same as the yeast organisms produce in yeast-raised products. Additionally, the calcium and phosphorus improve the nutritive qualities of the flour. 

Potassium sorbate (C HyKOj) An antimycotic chemical agent that is the potassium salt of sorbic acid. It is widely used as a preservative in chemical-leavened bakery products. In yeast-leavened products, it is not used because it inhibits yeast activity. 

Sodium acid pyrophosphate, SAPP, (Na H P O ) A chemical leavening agent that is mildly acidic, with a pH of 4.1. It is used in baking powders and as an additive for the production of chemically leavened baked goods. It is widely used for its variable gas production during mixing, bench action, and baking. 

Sodium bicarbonate (NaHC03> A chemical-leavening agent, commonly known as baking soda, with a pH of approximately 8.5 in a 1% solution. It functions with food-grade phosphates and other acidic leavening agents to release carbon dioxide necessary for the production of leavened bakery products. 

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