Raising agents in cookies or biscuits

Raising agents or leavening agents provide better performance of the Maillard reaction, decomposing in the presence of heat, stimulating the expansion of the dough due to the release of gas; and can also provide pH adjustment, due to the acidity of the other ingredients.

Ingredients such as sodium, ammonium and potassium bicarbonates, monocalcium phosphate, sodium acid pyrophosphate, calcium acid pyrophosphate and biological yeast, are also stabilizers of the medium, increasing the crystallization speed of sugars and fats, among other functions.

Phosphates

Phosphates make up most foods, performing functions such as: emulsifiers, stabilizers, mineral supplements, dispersing agents, acidulants, discoloration inhibitors, sequestering agents, and reducing the thermal resistance of some microorganisms (helping to extend shelf-life).

Phosphates as raising agents

They subject doughs to volume expansion, in addition to significantly improving appearance and flavor, acid phosphates are raising agents recognized for their good performance during the controlled release of carbon dioxide (CO2).

Chemical raising agents can be classified into three categories:

• Fast-acting agents:
  They generate most of the gas at room temperature and, therefore, act during mixing and dough preparation;
• Moderate to slow-acting agents:
  They require high temperatures to produce most of the gas and, therefore, are very effective during the baking stage;
• Dual-acting agents:
  These are the most popular because they release carbon dioxide both at room temperature and at baking temperature.

Facilitating chewability and preventing structural compaction, phosphates are activated by contact with moisture during the mixing of ingredients and, together with bicarbonate, act directly on the nucleation of masses.

Figure 1

The appropriate combination of elements provides controlled gas release and greater process efficiency. Therefore, alternative solutions in chemical fermentation systems that guarantee equivalent expansion/texture, standardize shape and flavor, have become a necessity in the biscuit market.

Solutions for cookies and biscuits

Below are some of the products that Labonathus offers to optimize the performance of the fermentation stage in baked goods in general, which the customer can define according to the desired reaction time for their intended product.

PRAYLEVTM

In cookies, the main function of PRAYLEVTM Aerocal 308 is linked to the feasibility of developing formulations with reduced sodium content, and can be combined with alkaline sources that are also sodium-free (potassium bicarbonate) during the dosage of leavening agents, causing a significant impact on the nutritional table.

PRAYPHOSM DCPD 308 FG

PRAYPHOSM DCPD 308 FG, like PRAYLEVTM Aerocal 308, is also a solution for reducing sodium in cookies and other chemically leavened products.

PRAYLEVTM PYRO AND PRAYLEVTM SLOW PYRO

PRAYLEVTM PYRO (DRR 28) is mainly indicated for premixes of tortillas, wraps, cookies and large-scale chemical leaveners (combined system).

PRAYLEVTM SLOWPYRO (DRR 22) is ideal for refrigerated cookies and cookie doughs, where progressive heating is essential to obtain the characteristic texture, regardless of the reaction speed of the acid phosphate.

Taking the opportunity to also highlight below calcium carbonate, which can be found in yeast formulations available to the consumer, and which also has an interesting role for applications in cookies.

CALCIUM CARBONATE

Widely used as a source of calcium, due to its highest elemental calcium content, calcium carbonate can also be incorporated into cookie and bakery formulations in general, and can perform an anti-caking function and serve as a source of calcium.

Product that is easy to incorporate into formulas, does not alter the flavor of the desired product, and in the case of the product sold by Labonathus, it is 100% natural.