Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient, a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This means you can use less of it for chemical leavening or lowering pH. So, it’s a cost-effective choice.
Fumaric acid is clean label
This is an organic acid. So, if you’re looking for an effective alternative to ingredients like MCP, SAS, SALP or SAPP, it is a great solution.
What else can you use it for?
It is widely used in baked goods, dessert mixes, confectionery and beverages. Here are a few specific examples:
Bread: Adds a pleasant flavor in rye and sourdough breads and helps improve quality
English muffins: helps improve dough machinability and porosity
Tortillas: acts as a mold inhibitor, dough machinability improver and shelf life extender
Pie fillings: improves smoothness and optimum gelation by extending critical cook time
Frozen/refrigerated doughs: preserves leavening power to help with proofing and baking
In food and bakery products, it has the following functions:
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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