Abstract
Chemical leaveners are used to give cookies, cakes, and other baked goods their characteristic textures. They produce gas when a carbon dioxide source and an acid are mixed together and come into contact with water. The most common sources of gas are sodium or potassium bicarbonate alone or in combination with ammonium bicarbonate. A great variety of acids are used in baking powder formulations. The acid are classified according to their capacity to react at lower or elevated temperature as rapid or slow acting. The aim of these study is to evaluate a very rapid acting acid (tartaric acid) and a slow to very slow acting acid (sodium acid pyrophosphate - SAPP) on the characteristics of short biscuits. The acids were added to reach 0, 25%, 50%, 75% and 100% of neutralizing values (VN). The biscuits height and diameter, alkalinity and sensorial profile were determined.
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