10 06, 2015

Reducing Agents

Reducing Agents Also known as mix reducers What are reducing agents? Reducing agents are very active compounds widely used in bakery formulations at the mixing step to modify the rheological properties of doughs and batters.1 Reducing agents are just the opposite of oxidizing agents. In a chemistry point of view, reducing agents cause [...]

10 06, 2015

Leavening Acids

Leavening Acids Also known as baking acids What are Leavening Acids? Leavening acids are a group of organic and inorganic acids which form a component of chemical leavening systems. Chemical leaveners are used to provide volume and characteristic crumb structure in batter cakes and other sweet baked goods. Different leavening acids are [...]

7 06, 2015

Adipic Acid

Adipic Acid What is Adipic Acid? Adipic acid is a dicarboxylic acid with the lowest acidity of commonly used food acids. It is a food additive which serves several functions in jams, beverages and baked goods. It’s used as an acidulant, pH regulator, flavoring, buffering and leavening agent.¹,² In baking, this acid [...]

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