Innograin

Ammonium bicarbonate (E-503ii) is a leavening agent predominantly used in biscuit manufacturing. Unlike sodium bicarbonate, ammonium bicarbonate does not require the presence of acidic substances in the medium, as it reacts on its own. The reaction of ammonium bicarbonate, which generates carbon dioxide, is as follows: NH4​HCO3​→NH3​+CO2​+H2​O This reaction occurs from 34-35ºC onwards. As indicated by the reaction, the decomposition of ammonium bicarbonate generates ammonia, a substance with a strong, pungent, and unpleasant odour. This aroma can be noticeable in…

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Leavening agents, or chemical leaveners, are blends of additives that, when they react, release gas, which can be trapped by doughs, increasing the volume of the final product. They are also known as chemical yeast or baking powder. As we will see, leavening agents are used in a multitude of products, such as many batter-based recipes (muffins, cakes, etc.), cookies, or some types of bread. They can also be used in batters or other products. Generally, leavening agents are composed…

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In this entry, we will discuss additives that help prolong the shelf life of bread. However, before delving into these, it is essential to understand why bread deteriorates. Bread Ageing Processes Bread undergoes three distinct ageing phenomena. Firstly, there is a change in the bread’s texture. Secondly, microbial growth may occur. Lastly, the aroma of the bread may change, either due to the loss of typical components or the rancidity of fats. The latter effect is generally overlooked, as it…

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We previously discussed hydrocolloids in a prior post. In this new entry, we will cover some of their primary applications in the production of baked goods, such as breads, cakes, and others. Wheat Breads In bread making, hydrocolloids can assist in several ways. Firstly, they increase the water absorption of flours, allowing the dough to incorporate more water. Additionally, they improve dough stability during kneading, meaning the dough is less prone to over-kneading. Lastly, they also enhance stability during fermentation….

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The word colloid refers to a substance that has an affinity (tends to adhere) to another. Therefore, a hydrocolloid is a substance with a high affinity for water and tends to bind with it. Although proteins and starches can also be considered hydrocolloids, in this entry, we will discuss substances with a greater capacity to bind water and are usually considered food additives. We will see that there are a large number of hydrocolloids with multiple functionalities and from multiple…

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