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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @linaraffa

      Keto Baking Page: I’m currently baking a bread formula that we have developed using psyllium husk, golden flax & egg white as the base. I’m using baking powder as the rising agent & the results as far as texture & flavour are excellent, except for the typical baking powder after taste. Does anyone out there have any suggestions on how I can neutralise or reduce the baking powder aftertaste? The after taste is typically that sensation of persistent dryness on the back of the teeth. Many thanks!

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Dr. Lin and I discussed this topic on the recent Forum Friday (6/19/2020).

      The most basic cause of this aftertaste is that there is too much baking powder and it has not been able to react and neutralize the baking soda.  The flavor you describe is alkaline from excess sodium bicarbonate.

      If you have a pH meter you can grind up a sample of the product and mix with distilled water to get a reading and an idea of what to adjust.

      This can also be tested in baked goods using an indicator solution used in the self rising flour and cornmeal muffin/bread mix production.  The solution changes color based on the pH of the product.  More yellow is acid base, orange is neutral, fuschia is alkaline, and the variations in between.  Innophos is the company that makes the concentrate, and it must be diluted 9:1 with distilled water.  Just a few drops with a pipette on the crumb of the product provides the best indication.  Innophos can provide a chart with color indication examples that approximate pH.

      Here is a link to the Innophos website with information on the solution.  It can be ordered from them directly.  https://www.innophos.com/products/indicator-solution

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