Role of SAPP in Cookies
Sodium acid pyrophosphate is used as a leavening agent in bakery products; seafood canning and in potato treatment. It is also known as disodium pyrophosphate. It is a food grade chemical used in processed food.
It is a slow acting acid whose action is elevated by increase in temperature. It reacts with Sodium Bicarbonate in the oven to release sodium carbonate and water.
If CO 2 is released early (where it is not supposed to release) – Inconsistent Product Weight. If CO 2 is released late – surface cracking can occur.
Role of SMBS in Cookies
Sodium meta-bi-sulphite is an inorganic compound of chemical formula Na 2 S 2 O 5. It is used in biscuit industry to modify the rheological properties of hard dough.
Dough conditioner (SMBS): A dough conditioner is any chemical added to dough to strengthen its texture or otherwise improve it in some way.
It is mellowing agent which breaks down Gluten strands as well as softens them. SMBS is used as reluctant to soften and increase the extensibility of dough used for crackers and hard biscuits.
It is very effective in causing dough relaxation. It gives palatability to the baked product and helps in the development of a particular structure like volume expansion, uniform granular structure, good texture etc. besides giving food value to it. Compared with dough with no SMBS the amount of water needed is reduced by 10% or more.
The SMBS reduces the elasticity of the gluten so the dough shrinks less after cutting.
It is therefore easier to control the shape of the biscuits baked from the dough. By adjusting the amount of SMBS used some variations in the quality of the flour can be compensated for.
Conclusion: SAPP and SMBS both are similar in appearance, white powdery substance you might have confused while looking at both. But the role of SAPP and SMBS are entirely different from each other.
SMBS is a dough conditioner which is used to soften the dough mainly used in soft varieties of cookies where the requirement is soft dough for making sweet cookies. It breaks the gluten and increase the extensibility in dough.
While SAPP is a slow acting acid and its action is elevated by increase in temperature. It reacts with Sodium Bicarbonate in the oven to release sodium carbonate and water. It controls
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