Sodium reduction for baked goods requires modification to more than the amount of NaCl added to the recipe. The adjustment of the leavening components in the bakery powder system is a critical step in meeting modern sodium reduction targets. This paper explores options for doing so by using systems consisting of microencapsulated glucono-delta lactone (GdL) in combination with potassium bicarbonate. The practical application studies explore comparisons with existing bakery powder standards, shelf-life studies in bakery mixes, and comparative rise in baked systems such as muffins.
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