Baking & Snack - February 2016 - 80

CHEMICAL LEAVENING

Translucency in tortillas
Tortilla consumers can be picky, and they like products
with an opaque appearance and no translucent spots.
Opacity results from the presence of gas bubbles
within the dough, noted Sharon Book, PhD, bakery
technologist, ICL Food Specialties. "SALP minimizes
translucency and produces a more opaque tortilla
compared with SAS and SAPP-28," she said, describing
recent research. Besides the visual properties, SALP
also improves the physical characteristics, resulting in
larger diameter products than the other two leavening
acids.
Translucency indicates areas that are more doughy,
receiving less heat during processing. They typically
occur near dark spots - the tops of large air bubbles
that were exposed to the hot griddle or oven hearth for
a longer time. Optimizing the leavening system evens
out the size of gas bubbles and distributes them more
uniformly within the dough. This also allows the thickest and largest diameter.

80 Baking & Snack February 2016 / www.bakingandsnack.com

of the oven to initiate release.
Some acids act quickly to give
nucleation that provides gas
bubbles. These work best when
doughs or batters don't get much
mixing that would otherwise
provide aeration. Other acids are
slower, Dr. Book explained. They
act during baking before set, when
the gas can be trapped in the matrix to provide volume.
She cited refrigerated dough as
a product that requires precision
in its leavening. "There is only one
kind of slow-reacting SAPP that
allows the dough to proof in the
[refrigerated dough] can," she explained. "Often, an additional acid
is added to provide leavening during baking to give adequate final
product characteristics."
Donuts are another example.
Leavening must release gas quickly
once the donut batter hits the hot
oil, and SAPP is critical to this application. But other items need
slower-acting or heat-released
agents. "Pancake batter that will be
in a restaurant refrigerator for a few
hours creates a larger, better-quality
cooked pancake if a heat-activated
leavening like SALP is used," Dr.
Book said. And muffins get their
desirable cracked crust through
DCPD's late reaction.
Generation of gas bubbles increases the viscosity. Mr. Mason
noted this is particularly valuable
for thin batters made with MCP.
"This helps the filling of pans and
support of inclusions," Mr. Mason
pointed out. "Faster SAPP leavening acids do this as well."
Some leavening acids can
strengthen gluten proteins, Ms.
Livvix noted. "Phosphates work in
conjunction with gluten, especially calcium phosphate, to strengthen dough structure," she said.
Mr. Mason confirmed this effect. "A lot of what you'll find in
the scientific work relates to leavening acids containing calcium


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Baking & Snack - February 2016

Table of Contents for the Digital Edition of Baking & Snack - February 2016

Baking & Snack - February 2016
Table of Contents
Table of Contents
Editorial - The irony of an icon
Newsfront - Oprah declares bread and weight loss compatible
Dietary Guidelines provide good news for enriched grains
Consumers ditching diet products
IBIE 2016 exhibit space increases
People/In Brief/In Memoriam
Equipment Trends - Let the Good Times Roll
Diverse survey focuses on larger companies
2016 Baking Hall of Fame - A Class of Innovators
Man of Vision
Centered on Innovation
Educator and Promoter
Inventive Engineers
Hostess Brands - Century-old Startup
Socializing B2B
Technology Transplant
Ingredients at light speed
Artisan, Premium Breads - Breaking Bread
Chemical Leavening - Multi-faceted systems
Deciphering the alphabet soup
Translucency in tortillas
pH’s role in color
Fats & Oils - Designing Pho-free Shortenings
FDA to review PHO food additive petition
Ingredient App - Label-friendly functionality
Dough Handling - Pump, Kibble and Chunk
Conveyors - Moving with a hitch
Inspection Systems - Check, please
Industry Insight - Systematic Control
Meeting Preview: ABA - Power of leadership
IBA co-locating with ABA
Meeting Preview: B&CMA - The tradition continues
Technical Conference Session Schedule
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - February 2016 - Baking & Snack - February 2016
Baking & Snack - February 2016 - 2
Baking & Snack - February 2016 - 3
Baking & Snack - February 2016 - 4
Baking & Snack - February 2016 - 5
Baking & Snack - February 2016 - 6
Baking & Snack - February 2016 - 7
Baking & Snack - February 2016 - 8
Baking & Snack - February 2016 - Table of Contents
Baking & Snack - February 2016 - 10
Baking & Snack - February 2016 - Table of Contents
Baking & Snack - February 2016 - Editorial - The irony of an icon
Baking & Snack - February 2016 - 13
Baking & Snack - February 2016 - 14
Baking & Snack - February 2016 - 15
Baking & Snack - February 2016 - Dietary Guidelines provide good news for enriched grains
Baking & Snack - February 2016 - 17
Baking & Snack - February 2016 - Consumers ditching diet products
Baking & Snack - February 2016 - People/In Brief/In Memoriam
Baking & Snack - February 2016 - 20
Baking & Snack - February 2016 - Equipment Trends - Let the Good Times Roll
Baking & Snack - February 2016 - 22
Baking & Snack - February 2016 - 23
Baking & Snack - February 2016 - 24
Baking & Snack - February 2016 - 25
Baking & Snack - February 2016 - Diverse survey focuses on larger companies
Baking & Snack - February 2016 - 27
Baking & Snack - February 2016 - 28
Baking & Snack - February 2016 - 29
Baking & Snack - February 2016 - 30
Baking & Snack - February 2016 - 31
Baking & Snack - February 2016 - 32
Baking & Snack - February 2016 - 2016 Baking Hall of Fame - A Class of Innovators
Baking & Snack - February 2016 - 34
Baking & Snack - February 2016 - Man of Vision
Baking & Snack - February 2016 - Centered on Innovation
Baking & Snack - February 2016 - 37
Baking & Snack - February 2016 - Educator and Promoter
Baking & Snack - February 2016 - 39
Baking & Snack - February 2016 - Inventive Engineers
Baking & Snack - February 2016 - 41
Baking & Snack - February 2016 - 42
Baking & Snack - February 2016 - 43
Baking & Snack - February 2016 - 44
Baking & Snack - February 2016 - Hostess Brands - Century-old Startup
Baking & Snack - February 2016 - Socializing B2B
Baking & Snack - February 2016 - 47
Baking & Snack - February 2016 - 48
Baking & Snack - February 2016 - 49
Baking & Snack - February 2016 - 50
Baking & Snack - February 2016 - Technology Transplant
Baking & Snack - February 2016 - 52
Baking & Snack - February 2016 - 53
Baking & Snack - February 2016 - 54
Baking & Snack - February 2016 - 55
Baking & Snack - February 2016 - 56
Baking & Snack - February 2016 - 57
Baking & Snack - February 2016 - 58
Baking & Snack - February 2016 - 59
Baking & Snack - February 2016 - Ingredients at light speed
Baking & Snack - February 2016 - 61
Baking & Snack - February 2016 - 62
Baking & Snack - February 2016 - 63
Baking & Snack - February 2016 - 64
Baking & Snack - February 2016 - 65
Baking & Snack - February 2016 - 66
Baking & Snack - February 2016 - Artisan, Premium Breads - Breaking Bread
Baking & Snack - February 2016 - 68
Baking & Snack - February 2016 - 69
Baking & Snack - February 2016 - 70
Baking & Snack - February 2016 - 71
Baking & Snack - February 2016 - 72
Baking & Snack - February 2016 - 73
Baking & Snack - February 2016 - 74
Baking & Snack - February 2016 - 75
Baking & Snack - February 2016 - 76
Baking & Snack - February 2016 - Chemical Leavening - Multi-faceted systems
Baking & Snack - February 2016 - Deciphering the alphabet soup
Baking & Snack - February 2016 - 79
Baking & Snack - February 2016 - Translucency in tortillas
Baking & Snack - February 2016 - 81
Baking & Snack - February 2016 - pH’s role in color
Baking & Snack - February 2016 - 83
Baking & Snack - February 2016 - 84
Baking & Snack - February 2016 - Fats & Oils - Designing Pho-free Shortenings
Baking & Snack - February 2016 - 86
Baking & Snack - February 2016 - 87
Baking & Snack - February 2016 - 88
Baking & Snack - February 2016 - FDA to review PHO food additive petition
Baking & Snack - February 2016 - 90
Baking & Snack - February 2016 - 91
Baking & Snack - February 2016 - 92
Baking & Snack - February 2016 - 93
Baking & Snack - February 2016 - 94
Baking & Snack - February 2016 - Ingredient App - Label-friendly functionality
Baking & Snack - February 2016 - 96
Baking & Snack - February 2016 - Dough Handling - Pump, Kibble and Chunk
Baking & Snack - February 2016 - 98
Baking & Snack - February 2016 - 99
Baking & Snack - February 2016 - 100
Baking & Snack - February 2016 - 101
Baking & Snack - February 2016 - 102
Baking & Snack - February 2016 - 103
Baking & Snack - February 2016 - 104
Baking & Snack - February 2016 - Conveyors - Moving with a hitch
Baking & Snack - February 2016 - 106
Baking & Snack - February 2016 - 107
Baking & Snack - February 2016 - 108
Baking & Snack - February 2016 - 109
Baking & Snack - February 2016 - 110
Baking & Snack - February 2016 - 111
Baking & Snack - February 2016 - 112
Baking & Snack - February 2016 - 113
Baking & Snack - February 2016 - Inspection Systems - Check, please
Baking & Snack - February 2016 - 115
Baking & Snack - February 2016 - 116
Baking & Snack - February 2016 - 117
Baking & Snack - February 2016 - Industry Insight - Systematic Control
Baking & Snack - February 2016 - 119
Baking & Snack - February 2016 - Meeting Preview: ABA - Power of leadership
Baking & Snack - February 2016 - IBA co-locating with ABA
Baking & Snack - February 2016 - Meeting Preview: B&CMA - The tradition continues
Baking & Snack - February 2016 - Technical Conference Session Schedule
Baking & Snack - February 2016 - 124
Baking & Snack - February 2016 - Events
Baking & Snack - February 2016 - 126
Baking & Snack - February 2016 - 127
Baking & Snack - February 2016 - Ingredients & Formulating
Baking & Snack - February 2016 - 129
Baking & Snack - February 2016 - Equipment & Packaging
Baking & Snack - February 2016 - 131
Baking & Snack - February 2016 - 132
Baking & Snack - February 2016 - Patents
Baking & Snack - February 2016 - New on the shelf
Baking & Snack - February 2016 - 135
Baking & Snack - February 2016 - 136
Baking & Snack - February 2016 - Marketplace
Baking & Snack - February 2016 - 138
Baking & Snack - February 2016 - 139
Baking & Snack - February 2016 - 140
Baking & Snack - February 2016 - 141
Baking & Snack - February 2016 - 142
Baking & Snack - February 2016 - 143
Baking & Snack - February 2016 - 144
Baking & Snack - February 2016 - 145
Baking & Snack - February 2016 - 146
Baking & Snack - February 2016 - 147
Baking & Snack - February 2016 - 148
Baking & Snack - February 2016 - Ad Index
Baking & Snack - February 2016 - New Product Spotlight
Baking & Snack - February 2016 - 151
Baking & Snack - February 2016 - 152
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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