The Funcation of SAPP in baking fermentation processing
The Funcation of Sodium Acid Pyrophosphate in baking fermentation processing
Sodium acid pyrophosphate, also known as SAPP, is a leavening agent commonly used in baking.it is an important component of double acting baking powder as well as self rising flour. It reacts in stages and is desirable in baking applications for its slow action,It serves several functions in the fermentation process:
1. Leavening agent: SAPP releases carbon dioxide gas when it reacts with water and heat. This gas helps to create air pockets in the dough, causing it to rise and become lighter and fluffier.In fact, 22-40% of gas is released during this initial two minute mix. The remaining gas, over 50%, is released when heat is applied during the baking process.
2. pH control: SAPP helps to regulate the pH level of the dough. It acts as a buffer, preventing the dough from becoming too acidic or too alkaline. Maintaining the proper pH level is important for the activity of yeast and other microorganisms involved in fermentation.which also influences the color of the baked product.
3. Dough conditioning: SAPP improves the texture and structure of the dough. It helps to strengthen the gluten network, resulting in a more elastic and cohesive dough. This allows the dough to hold more gas, leading to better volume and texture in the final baked product.
Overall, sodium acid pyrophosphate is a versatile ingredient that contributes to the leavening, pH control, and dough conditioning in baking fermentation.it is the most commonly used leavening acid for self rising flour for the home baker.
