Role of Citric Acid in Baking Products – Biscuits & Cookies

In This article i will shared the content on the use of Citric acid in baking products like biscuits, cookies, pancakes and breads. Do you know what is citric acid?Why is is being Used in bakery products. Is it is basically an Antioxidant so what is the need of natural antioxidants in biscuits? all your questions will be explaining this post.

Citric acid is used in Baking Products as Acidulent like other acids e.g. tartaric acid, malic acid, acetic acid, vinegar, Sodium acid pyrophosphate etc. Citric acid is artificially extracted from the Lemon fruit or the citrus fruits this is the natural acidulants which is used mostly in food products to increase their shelf life and decrease its deterioration power.

So here i will tell u about the use of citric acid in biscuits, and why we use citric acid in biscuits baking.

What is Citric Acid?

Citric Acid the molecular formula for citric acid is C6H8O7, is naturally found in many fruits, mainly sour fruit such as grapefruits, oranges, limes, lemons, gooseberries, plums, pineapples and peaches.

Therefore, it is a natural acid and doesn’t cause any harm on consumption in limited quantity rather it makes your skin perfect. Although there is no regulations or limits imposed on the use of citric acid in baking products.

Citric acid used primarily as a flavoring or firming agent. Citric acid, or sour salts, are used in the production of sourdough bread, assisting in creating the distinct sourdough flavor as that of malic acid.

Citric acid sold commercially as a white powdery substance, Citric Acid can also be used as an emulsifying agent. For example, it is added to some ice creams to keep fats from separating. Citric acid is also used in cleaning products because it functions as a  pH manipulator.

Role of Citric Acid in Baking Products – Biscuits & Cookies

  • Citric acid can be used to replace liquid lemon juice or vinegar in recipes to add a sourness.
  • It can easily mix into liquids and will decompose when heated above 174 degrees Celsius or 345.2 degrees Fahrenheit.
  • It can enhance the flavor in a citrus-based recipe.
  • A few shakes of the “sour salt” adds a strong flavor to frostings or glazes.
  • Another popular application is adding it to sourdough or rye breads for a touch of tang. Bread products usually only need a teaspoon or less. Store citric acid in a dry, cool place without exposure to moisture.

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