What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?
Is it a single reaction slow raising agent? It only activates when on a heat right?
My product is a Chinese fried dough known as youtiao... And also going to add with ammonia bicarbonate
Best Answer
A quite readable explaination from a supplier of leavening agents : http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_12CHEM.PDF
According to them, sodium acid pyrophosphate has indeed a "slow to very slow action, slightly bitter aftertast". But the bicarbonate will produce CO2 when reacting with the acid, regardless of heat.
I wouldn't use ammonia bicarbonate as its "ammonia taste limits [it] use to low-moisture products" : your batter might still contains too much moisture to get rid of the ammonia taste.
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Quick Answer about "What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?"
Sodium Acid Pyrophosphate, SAPP is a popular leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide.What does sodium acid pyrophosphate do?
Sodium acid pyrophosphate (SAPP), or disodium pyrophosphate, is extensively used in food processing, as in canned seafood, cured meat and potato products, to adjust the pH, maintain color, improve the water-holding capacity and reduce purge during retorting (Long et al., 2011).Is sodium acid pyrophosphate an acid?
Commercially, sodium acid pyrophosphate was introduced into baking powder blends towards the end of the nineteenth century. SAPP is a preferred leavening acid because it is less expensive and stronger than other leavening acids introduced previously.Which of the following is a combination of baking soda and acid salt?
Baking powder is a mixture of leavening agents (baking soda and acid salts) and inert ingredients like corn starch that react in the presence of moisture and heat to release CO2.What is the function of the acid ingredient in white sponge cakes?
Acidic ingredients play an important role in cake baking. They add and enhance flavors as well as contribute to leavening and tenderization of cakes.Sodium Hydrogen Carbonate explanation
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