SAPP ROR value and application
Sodium acid pyrophosphate is used as a rapid starter agent, quality improver, leavening agent, buffer, etc. in food processing, and is often used as an acidic component of synthetic leavening agents such as bread and pastry.
Foods such as bread, cakes, and steamed buns are characterized by having a spongy porous tissue to create a soft taste. To achieve this, it is necessary to maintain a sufficient amount of gas in the dough. The water vapor generated by the heating of the air mixed in the material mixing process and the moisture contained in the material during baking can produce some sponge-like structure of the product, but the amount of gas is far from enough. The vast majority of the required gas is supplied by leavening agents. Commonly used carbon dioxide gas produced by the reaction of sodium bicarbonate with acid salts in the leavening agent.
Sodium pyrophosphate acid is a widely used acid salt that is suitable for a variety of baked and fried foods.
The gas velocity (ROR) value of acid sodium pyrophosphate is the gas production rate, which refers to sodium bicarbonate and acid sodium pyrophosphate, and in the environment of wet dough, the actual volume of carbon dioxide released at 8 minutes accounts for the percentage of the total carbon dioxide volume released in theory.
The gas production rate of composite leavening agent depends on the reaction rate of acid salt and sodium bicarbonate, and acid sodium pyrophosphate has three kinds of fast, medium and slow atmosphere according to different gas production speeds. Different products require different gas production rates of acid sodium pyrophosphate.
The gas production rate of acid sodium pyrophosphate is a range value, not a fixed value, and is commonly expressed by RON.
ROR 28 is a medium-speed starter culture and is usually also a product in high demand. The range of values is 24-30, the range of fast product ROR 40 is 35-43, and the range of slow starter culture ROR 15 is 13-17, and the demand is very small.
Frozen dough used in biscuits and bread products uses slow acid sodium pyrophosphate, which requires a slower initial rate of CO2 release during preparation and packaging and a large release of gas during baking. Low gas rate means that the amount of carbon dioxide released by food-grade acid sodium pyrophosphate and sodium bicarbonate in 8 minutes in the dough does not exceed 22% of the total carbon dioxide.
Medium-speed acid sodium pyrophosphate is used in cakes, which produces a part of the gas in the early stage and a part of the gas is produced after heating in the later stage. If there is too much gas production in the early stage of baking, the volume expands rapidly, and the cake tissue has not yet coagulated, and the finished product is easy to collapse and the tissue is coarse, and it cannot continue to expand in the later stage; If there are too many chronic acid sodium pyrophosphate, the initial expansion is slow, and after the product coagulates, part of the baking powder has not yet produced gas, so that the cake is small in size and loses its fluffy meaning. Due to the relatively hard dough, the fermentation of steamed buns and buns requires a slightly faster gas production, and if the gas production is too much after coagulation, the finished product will appear "flowering".
It is used for fried foods with fast gas speed.
Sodium pyrophosphate acid can be used as a moisture retention agent, leavening agent, acidity regulator, etc., used in baking mixes, ready-to-eat and prepared foods, etc., to improve the quality and shelf life of food. Phosphate additives, such as sodium pyrophosphate and phosphate compounds, may pose a safety hazard in certain concentrations. If many prepared foods are used for cooking, the phosphorus components present in many prepared foods, such as dairy and meat products, can greatly increase the daily natural dietary phosphorus intake.
As an edible phosphate, acid sodium pyrophosphate helps in baking fermentation, such as baking powder, etc., to prevent discoloration of foods, such as potatoes after peeling.
Sodium acid pyrophosphate is a component of baking powder, naturally fermented flour, and corn flour. Commercially, ingredients used to make pre-made cakes, puddings, waffles, pancakes and muffins are also added to frozen dough products, flavored milk, bacon, potato products and canned fish.
