date:Dec 11, 2013
Neutralising value with:
Sodium bicarbonate = 50
Potassium Bicarbonate = 57
To ensure the desired end product characteristics are achieved in baked goods, it is critical that gas is released at the correct stage of the baking process. The timing of the gas release is controlled by the rate of reaction of the acidulant used. There are many different acidulants available, all with different rate of reaction profiles, and it is therefore necessary to measure the rate of reaction in order to be a