Acetic acid – Bakery Ingredient (Used in Breads and Cookies)

This post will tell you about the roles and functions of Acetic acid in Bakery Products manufacturing especially biscuits and cookies.

How acetic acid reacts with other ingredients of Bakery Products to give a good and healthy product which must not harm your body on consumption.

The role and function of Acetic acid is very small but useful.

Also Read: Why Acids are Being Used in Bakery Products?

We can also use other acids in bakery products instead of acetic acid during manufacturing of Bakery Products i.e. biscuits e.g. Sodium Acid pyrophosphate. So let us start our discussion on the Use of Acetic Acid in Baking process.

Acetic Acid Used in Bakery Products

What is Acetic Acid: Acetic Acid, or having formula CH3COOH, is a weak acidic organic compound primarily noted for imparting the pungent, distinct taste, it is also known as vinegar.

Properties Values

Molar Mass of Acetic Acid

60.05 g/mol

Density of Acetic Acid

1.05 g/cm³

Formula of Acetic Acid

CH3COOH

Boiling Point of Acetic Acid

118.1 °C
Chemical Structure of Acetic Acid
Acetic acid chemical structure

As a liquid, the colour of acetic acid is transparent and it is viscous, while as a solid, the acid is colorless and looks glassy.

How Acetic Acid Works in Baking: Acetic acid is used in baking as a leavening agent.

Functions of Acetic Acid in Biscuit Baking Process:

Acetic acid functions as a leavening agent if used in conjunction with baking soda in baked products. It also serves the functions of tenderizing, preserving, and coagulating when poaching eggs.

The prime ingredient of Acetic Acid is vinegar which is created by reacting ethyl alcohol and bacteria or via the reaction between methyl alcohol and carbon dioxide.

In baking, acetic acid is what gives vinegar their distinctive sour taste.

When vinegar is used in baking such as apple cider vinegar, the combination of baking soda and vinegar creates a chemical reaction leading to the production of carbon dioxide gas. The carbon dioxide gas bubbles expand in the baked good causing rise.

Acetic Acid is the component in vinegar, and is the source denoting the sharp taste and aroma characteristic to varieties of vinegar as well as products in which acetic acid is included.

I hope now you are feeling safe on consumption of cookies and biscuits even after addition of acids by bakery industries because it doesn’t harm your body FDA already puts regulations on the limits of use of acids in bakery products which is 200ppm.

I hope you like the post shared by me and keep visiting bakerysurvey.com. If you want to add value to this article comment below with your knowledge, query or suggestion.

Leave a Reply