Is your chemical leavening system hiding a significant source of sodium? It could be.
"Previously, the only options for sodium-free leavenings were monocalcium phosphate (MCP) and dicalcium phosphate dehydrate (DCP-D), the first having a fast reaction rate and the latter being too slow," explained John Brodie, technical service manager, bakery at Innophos, Cranbury, NJ."Our new Cal-Rise has a reaction rate between the two and can be used by itself or in combination with other leavenings.The benefit of calcium phosphates is they contain no sodium and up to 23% calcium."
The relatively high level of calcium is significant."With the ever-rising demand for healthier products becoming a worldwide trend," Mr. Brodie observed,"our customers are looking for ways to increase the calcium content of their baked products and reduce the sodium levels." Most products made with sodium acid pyrophosphate (SAPP) can use the new leavening acid to lower sodium to the point where products can make reduced sodium and calcium claims.
Another new Innophos product is Dough-Rise, a blend of Cal-Rise and the company’s Levair sodium aluminum phosphate (SALP) for use in dough systems."The use of chemical leavening in yeast products has increased, with unbaked freezer-tooven products leading the way," Mr. Brodie noted. "Dough-Rise allows reduced or no proofing time and provides the lift needed in the oven."