Agents leavening

Sodium, calcium and aluminium phosphates find application as leavening agents for bread and are essential constitnents of baking powders, cake mixes and self-raising flour. The use of phosphates in baking powder was first patented by Horford (USA) in 1864 [59], 

The phosphate also acts as a buffering agent to control the pH, and interacts with the protein in the flonr to give optimum elasticity and viscosity to the dough. 

Typical Losses of CO2 from Leavening Mixes with NaHC03 

Calcium acid pyrophosphate, CaH2P207, can also be employed as a leavening agent with sodium bicarbonate. About 1% Na2H2P207 is included in some doughnut formulations. 

Sodium aluminium phosphate is commonly used in combination with monocalcium phosphate for cake mixes. Self-raising flour [63] usually contains about 3% of a baking powder based on these two components. 

While it is possible to leaven products either with yeast or chemical leavening agents, ultimately the product is expanded by gases and vapours. In a yeast raised product the expansion is caused by carbon dioxide and ethanol while in a chemically raised product the carbon dioxide is produced chemically. 

In mixing any dough some air becomes incorporated. This air, if it remains until the product is baked, will contribute to its expansion in the oven. Another function of the air bubbles is to act as nuclei for the formation of other bubbles such as carbon dioxide. 

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PAKERY PROCESSES AND LEAVENING AGENTS - CHEMICAL LEAVENING AGENTS] (Vol 3)... 

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