Baking & Snack - May 2004 - 66

Chemical leavening ensures the proper
spread for cookies, one of the many baking
applications for tailored leavening systems.
CLABBER GIRL

Rates" on Page 64, depicts the temperature-related reaction rates of various leavening acids. MCP gasses out rapidly even
at room temperature or below and is fully
dissolved and reactive by the time the batter reaches 86°F (30°C). At the other end of
the scale, DCP requires a relatively high
temperature to dissolve it and is used
only to give a late leavening "kick" in
certain layer cake formulations.

LEAVENING ACID USAGE LEVELS
When leavening a product with sodium
bicarbonate, the amount to use is determined by the desired volume expansion,
which depends upon how much CO2
is released. The bicarbonate level may
range from 0.0% to 2.5% and is determined by experimentation.
After selecting the bicarbonate level,
the amount of leavening acid(s) to use
may be calculated based on neutralizing
value (NV) or equivalence value (EV). NV
represents the parts by weight of sodium
bicarbonate neutralized by 100 parts of
acid. EV is the parts by weight of acid required to neutralize one part of sodium
bicarbonate. The relationship between
NV and EV is:
EV = 100 ÷ NV
NV is the number commonly quoted
for leavening acids, but EV is easier to use
when working on a new formula. The table, "Neutralizing Value and Equivalence
Value for Chemical Leavening Acids"
(right), reports NV and EV for the acids
discussed above.

66 / BAKING
SNACK / February
2004/ May 2004
BAKERS &PRODUCTION
MANUAL

CHARACTERISTICS AND
APPLICATIONS
MCP and AMCP react at relatively low
temperatures. They are used as nucleating acids for layer cakes and mufﬁns and
as quick-leavening agents in pancakes
and wafﬂes. The delayed reaction time of
coated MCP makes it useful in refrigerated
biscuits and doughs.
SAPP can be tailored to react at widely
varying temperatures. The controlling
factor is primarily calcium ion; more Ca++
inhibits the solution rate of SAPP. Thus,
milk in a formula will delay the rate of
gas release. Even a slow-reacting type of
SAPP will begin to act if the batter is held
at room temperature. Because of this uncertainty, SAPP may not be the best choice
for products requiring long bench times
such as restaurant-style pancake batter.
SAPP is usually only one acid in a mixture
of acids. For example, layer cakes often
use a combination of MCP, SAPP, SALP
and DCP to stretch leavening action over
the entire process of mixing and baking.
The pyrophosphate ion can affect ﬂavor
and is the source of the so-called "pyro"

taste in some ﬁnished products. To avoid
this problem, use the fastest SAPP that the
system will tolerate to ensure complete
reaction during baking.
SAS and SALP are heat-activated leavening acids. Their solubility is related directly
to temperature, so their reaction correlates
precisely with internal product temperature during baking. SAS and SALP are
often used as part of the leavening system
in layer cakes because the aluminum ion
stabilizes ﬁnal cake structure. SALP gives
good bench tolerance to pancake batters: It
doesn't begin to react until the pancake is
heated on the griddle.
DMP and DCP are also heat-activated
acids. DCP ﬁnds limited use, mainly for
a late "kick" in certain layer cakes. DMP
gives somewhat the same functionality
but is more effective than DCP because it
begins reacting at a lower temperature. It
reaches full activity at a higher temperature than SALP and so gives the desired
action late in the baking cycle. DMP is
useful in ﬂat breads such as tortillas and
pizzas. It improves both internal structure
and ﬂexibility of the product.
Recently, chemical leavening has been
applied to dough systems such as breads.
Usually, it is added as a supplement to
yeast to give more ovenspring, as in "rising crust" pizzas. In a few applications,
the chemical system provides all the
leavening, but a small amount of yeast
is added to the formula for ﬂavor. Lately,
this technology has found particular application in the low-carbohydrate breads
because such formulations carry more
weight in protein and ﬁber than conventional breads and may need an extra
"boost" in leavening.
Ⅲ

Neutralizing Value and Equivalence Value
for Chemical Leavening Acids
Acid
Neutralizing Value (NV)
Dicalcium phosphate dihydrate (DCP)
33
Dimagnesium phosphate (DMP)
40
Glucono-delta-lactone (GLD)
45
Sodium acid pyrophosphate (SAPP)
72
Monocalcium phosphate monohydrate (MCP)
80
Monocalcium phosphate anhydrous (AMCP)
83
Sodium aluminum phosphate (SALP)
100
Sodium aluminum sulfate (SAS)
104

Equivalence Value (EV)
3.03
2.50
2.22
1.39
1.25
1.20
1.00
0.96

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