Are Slow Release Chemical Leaveners Better for Baking?
The answer is a resounding yes.
In yeast-leavened bread products, microencapsulated preservatives systems like Sorbic Acid are typically applied because they protect against any interactions with the yeast before baking, and therefore deliver the biggest volume and better texture.
In the case of chemically leavened products, using encapsulated leavening agents (i.e., bicarbonates and acids) helps maintain the proper balance of acidic and basic ingredients, preventing premature reactions and leavening during dough development and production which would otherwise result in loss of volume. In products that use a combination of yeast and chemical leavening (such as self-rising refrigerated and frozen pizza), the encapsulated leavening agents provide a dual function: preventing the premature reaction of the leavening agents themselves, while still protecting the yeast.
In addition, encapsulating leavening and preservative acid systems prevents the acids from denaturing the gluten network before baking, enhancing appearance and extending shelf life.
What can this same microencapsulation/encapsulation technology do for your baked goods? Plenty:
- Mask undesirable flavors or odors
- Provide ingredient stability
- Overcome sensitivity to oxygen
- Prevent premature release of ingredients
- Prevent ingredient interaction/oxidation
- Extend shelf life
- Overcome moisture pick up
- Overcome processing challenges on the line
- Enhance flavor and quality
- Improve texture
- Improve the efficacy of active ingredients
- Deliver functional ingredients
- Deliver free-flowing consistent quality ingredients
- Control release
- Enhance bioavailability
Microencapsulated coated ingredients are also used in a variety of other baking and confectionary applications to stabilize iron compounds, overcome spoilage due to oxidation, prevent “wetting out” of fruit acids in sanded candy applications, deliver intense long-lasting sour flavors in confections, and so much more.