Why Baking Powders MCP, SAPP, SALP, SAS are Used in Biscuits?

Baking powder is composed of sodium bicarbonate (baking soda), leavening agent and an inert starch (i.e. corn starch) to act as a filler and prevent the components from reacting prematurely.

Commonly used leavening acids in baking powder are MCP, SAPP, SALP and SAS.

These may be used individually or in combination. MCP is a fast reacting so it is often combined with a slower acting leavening acid, like SAPP, SALP or SAS.

There function is same but all are not suitable at one place if we use one instead of other we will not get the desired result of baking product.

However, all baking powder works in a same manner they release carbon dioxide make baking product thicker and bigger in size by leavening of carbon dioxide during baking.

So we can say that Baking powder is a chemical leavening agent that is the source of carbon dioxide used in baked goods to provide an airy texture.

Why Baking Powders MCP, SAPP, SALP, SAS are Used in Biscuits?

Baking powder, when hydrated, will aerate the dough or batter rendering it light and porous by creating carbon dioxide bubbles. The bubbles created by the leavening expand during baking creating the baked product’s crumb structure.

An example reaction is shown below:

NaHCO3 +H+ = Na+ + CO2 + H2O

  • Baking powder may be single or double acting.
  • Double-acting is more common and means that the baking powder contains a combination of leavening acids that will release gas during the mixing and again during baking.
  • Baking powder will also impact the finished product pH.
  • Things to consider when choosing a baking powder is reaction time, single vs. double in relation to the processing time, and baking temperature/time for the product.

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