LALLEMAND VOLUME 1 / NUMBER 12

Chemical
BAKING UPDATE Leaveners

Practical technology from Lallemand Inc., parent of American Yeast Sales, AMERICAN
YEAST
producers and distributors of Eagle® yeast, fresh and instant. SALES

Neutralizing A Guide to Chemical Leaveners

Values
C
HEMICAL LEAVENERS are used to or calcium carbonate) stabilizes the prod-
When a leavening acid (shown here as give cookies, cakes, and other uct by keeping the baking soda and leav-
HA) reacts with a carbon dioxide source baked goods their characteristic ening acid separate and standardizes it to
like baking soda, it produces water and car- textures. They produce gas from the reac- the desired strength.
bon dioxide gas according to this general tion that takes place when a carbon diox- Leavening acids are selected primarily
neutralization reaction: ide source and an acid are mixed together on the basis of reactivity—how fast they
and come into contact with water. The gas react and at what temperatures. Reactivity
HA + NaHCO3 → NaA + H2O + CO2
forms bubbles that are trapped in the bat- depends mostly on solubility, which in turn
All leavening acids react with carbon ter or dough and then expand during bak- depends on chemical composition, particle
dioxide sources to produce gas. The poten- ing to form the holes that are retained in size, and special treatments such as coating.
tial gas production depends on the amount the finished product. Single-acting baking powders contain
of the carbon dioxide source. The actual gas a single leavening acid and can be slow act-
production depends on the ratio of total CHARACTERISTICS ing or fast acting. Slow-acting types are the
leavening acids to carbon dioxide source. Baking soda is the most common carbon most common and use a slow-acting acid
The neutralizing value (NV) is the parts by dioxide source. It is low in cost, high in like SALP that reacts very little until heated
weight of baking soda from which all avail- purity, easy to handle, and leaves no after- in the oven. Fast-acting types are less com-
able carbon dioxide will be released by 100 taste. Flour and other ingredients are mon but use a fast-acting acid such as cream
parts by weight of a leavening acid: slightly acidic, so baking soda will release of tartar to provide gas production at low
some carbon dioxide if added by itself but temperatures immediately after addition.
NV = g NaHCO3 neutralized by 100 g acid
will produce more when more acid is added. Double-acting baking powders contain
Leavening balance is achieved by using Baking powder contains baking soda, a mixture of a fast-acting leavening acid
the neutralizing value to match the amount one or more leavening acids, and a filler. like MCP and a slow-acting leavening acid
of leavening acid to the amount of baking The leavening acids are added in their pow- like SAPP. They react partially at low tem-
soda so that the maximum amount of car- dered form as salts which do not react un- peratures and partially at high temperatures
Continued til they dissolve in water. The filler (starch Continued

CHEMICAL LEAVENING INGREDIENTS

INGREDIENT NAME COMMON NAME FUNCTION CONSIDERATIONS
Sodium bicarbonate Baking soda CO2 source Most common CO2 source, required in baking powder
Potassium bicarbonate CO2 source Used in place of baking soda in low-sodium applications
Ammonium bicarbonate CO2 source Ammonia taste limits use to low-moisture products
Tartaric acid Leavening acid Very rapid action
Monopotassium tartrate Cream of tartar Leavening acid Rapid action
Monocalcium phosphate monohydrate MCP Leavening acid Rapid action, used in double-acting baking powder
Anhydrous monocalcium phosphate AMCP Leavening acid Coated for slower action than MCP
Sodium acid pyrophosphate SAPP Leavening acid Slow to very slow action, slightly bitter aftertaste
Sodium aluminum phosphate SALP Leavening acid Slow action, used in single-acting baking powder
Sodium aluminum sulfate SAS Leavening acid Very slow action
Dicalcium phosphate dihydrate DCPD Leavening acid Very slow action
Glucono-delta-lactone GDL Leavening acid Slow action, slightly bitter aftertaste
Calcium sulfate Filler Inert
Calcium carbonate Filler Inert
Corn starch Filler Inert
Lallemand Products for the Baker Neutralizing Values
(Continued)

L
ALLEMAND Inc. is a leading producer Emulsifiers bon dioxide is produced. If too little leav-
of yeast and dough conditioners • Sodium stearoyl-2-lactylate (SSL) ening acid is added, less gas is produced and
and supplies a full range of products • Calcium stearoyl-2-lactylate (CSL) the residual baking soda raises the pH of the
to the baking industry through its subsidiar- • Monoglycerides finished product. If too much leavening
ies Lallemand Distribution and American • Mono- and diglycerides acid is added, gas production remains the
Yeast Sales. • Ethoxylated mono- and diglycerides same but SAPP and GDL will leave a bitter
aftertaste in the finished product.
Sugars and Syrups
Chemical Leaveners For example, pure SAPP has an NV of
• Granular and brown sugar
• Single-acting and double-acting baking 72 but is also available in standardized form
• Liquid and dry malt syrup
powder with an NV of 50. For a cake donut appli-
• Liquid and dry honey and molasses
• Bakers cream cation that uses baking soda at 2 percent
• Corn syrup, bakers syrup, and ceralose
of flour weight, standardized SAPP with an
Yeast Foods and Oxidizers
Shortening NV of 50 should be added at 4 percent of
• Single-strength and double-strength
• Butters, margarines, and shortenings flour weight to provide leavening balance:
yeast food
• Soy, cotton seed, canola, and olive oils
• Bromate-free yeast food 2% NaHCO3
• Bromate, L-cysteine, ADA, ascorbic acid Dairy and Egg Products 4% SAPP = × 100
50
• Whole, nonfat, dry, and buttermilk
Preservatives
• Whey and dairy blends NEUTRALIZING VALUES
• Powdered, granular, and dust-free
• Liquid, frozen, and dry eggs, yolks and
calcium propionate Tartaric acid ....................................... 116
• Sodium propionate whites
Cream of tartar ................................... 45
• Natural mold inhibitors MCP .................................................. 80
• Potassium sorbate and sorbic acid AMCP ............................................... 83
• Vinegar and raisin juice SAPP ................................................. 72
SALP ................................................. 100
A Guide to Chemical Leaveners (Continued)
DCPD ................................................ 33
SAS .................................................... 100
GDL ................................................... 45
to provide uniform leavening throughout APPLICATIONS
processing. Cake donuts require little leavening dur-
Potassium bicarbonate and ammonium ing mixing, then some for buoyancy at the
bicarbonate are carbon dioxide sources that start of frying, and considerable fast leav-
are sometimes used in place of baking soda. ening during frying. SAPP is commonly
Potassium bicarbonate can be used for low- used as the leavening acid, sometimes with
sodium applications. Ammonium bicar- added MCP for initial activity or GDL for
bonate can be used for low-moisture fin- late activity.
ished products (such as cookies) where its Layer cakes require leavening during LALLEMAND
ammonia taste dissipates after baking. mixing to give good batter consistency for
Taste is influenced by the choice of pan fill, and additional leavening during BAKING UPDATE
leavening acid and ratio of leavening acid baking for optimum crumb texture and
Lallemand Baking Update is produced by
to baking soda. SAPP and GDL have a volume. Double-acting baking powder is Lallemand Inc. to provide bakers with a
slightly bitter aftertaste in some applica- commonly used with MCP as the fast- source of practical technology for solving
tions, but the SAPP taste can be masked by leavening acid and SAPP or SALP as the problems. If you would like to be on our
using sufficient baking soda and by adding slow-leavening acid. mailing list to receive future copies, or if
a source of calcium ions, sugar, or flavorings. Refrigerated doughs for biscuits require you have questions or comments, please
Texture is also influenced by the choice a leavening system which produces some contact us at:
of leavening acid. Calcium and aluminum- gas in the can after mixing, but which also LALLEMAND Inc.
containing leavening acids allow good glu- retains the major part of the activity until 1620 Préfontaine
ten development for volume and texture, the biscuit can is opened and the biscuits Montréal, QC H1W 2N8 CANADA
tel: (800) 840-4047 (514) 522-2133
while sulfates and phosphates interfere with are baked. MCP is used to have some gas fax: (514) 255-6861
gluten development and reduce gas reten- produced in the can, while SALP or DCPD
To the best of our knowledge, the information in
tion. GDL also allows good gluten develop- are used to produce gas in the oven after a Lallemand Baking Update is true and accurate. How-
ment and gives acceptable crumb texture long period of refrigerated storage. ever, any recommendations or suggestions are made
without warranty or guarantee.
in breadlike products which normally are Biscuits and muffins require fast leav-
© 1996 Lallemand Inc.
leavened with yeast. ening in the oven because of their short
Crumb color is influenced by the pH of bake times. Double-acting baking powder LALLEMAND products are distributed by its
the finished product. A low pH from low is commonly used with MCP or coated MCP subsidiaries, AMERICAN YEAST SALES and
LALLEMAND DISTRIBUTION.
baking soda levels gives whiter crumb color. as the fast-leavening acid and SALP as the
A high pH from high baking soda levels slow-leavening acid. AMERICAN
gives a darker crumb color that is desirable
YEAST LALLEMAND
SALES
in chocolate products.

Lallemand Baking Update • Volume 1/Number 12