GB1586584A - Leavening acid composition - Google Patents

Description

(54) LEAVENING ACID COMPOSITION (71) We STAUFFER CHEMICAL COMPANY, a corporation organised under the laws of the State of Delaware, United States of America, of Westport, Connecticut 06880, United States of America; do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: This invention relates to leavening acid composition; more particularly it relates to such a composition for use in baked goods, for example for use in refrigerated canned dough compositions.

Refrigerated canned doughs are generally compositions packaged in foil surfaced fibre containers having vent holes or other means to allow gas to escape therefrom (U.S. Patent Nos. 1,881,772 and 2,478,618). As the dough is proofed in the container, carbon dioxide is generated from the leavening system which expands the dough in the container and drives out the oxygen. The expanded dough seals the container. An internal gas pressure is required to maintain the seal and to keep the oxygen out of the container. The gas pressure must remain after refrigeration to maintain the seal. Failure to maintain the pressure will cause the dough to spoil due to bacteriological action which may spoil the biscuits and, in some instances, cause excessive gas pressure to be generated sufficient to cause the containers to rupture. The dough must also retain sufficient leavening to allow the product to rise when baked.

The leavening systems used in refrigerated canned doughs must be specifically adapted to satisfy certain criteria. The leavening system must develop gas at a slow cnough rate initially to allow for mixing and handling. If too much gas is released during mixing, not enough will remain for sealing of the container (proofing). If a large amount of gas is generated after mixing, but before the dough is placed in the can, the dough may puff causing problems in putting the proper dough weight into the container. After proofing, the containers must retain the internal pressure Some leavening systems have been known to not maintain the pressure within the container upon refrigeration. In essence, the leavening system must provide the right amount of gas at various times from mixing two final baking.

Sodium acid pyrophosphate (hereinafter SAPP) has been found to be especially well suited to the needs of pre-leavened packaged doughs and is widely used for that purpose. The addition of minor amounts of K+, Ca2+ and A13+ to the SAPP during manufacture permits the controlled retardation of the rate of reaction of the SAPP with the sodium bicarbonate in the baking system (Phosphorus, A. D.

F. Toy, Comprehensive Inorganic Chemistry, Vol. 2, Chapter 20, 1973). A SAPP/bicarbonate leavening system fulfills the gas generation requirements for canned. doughs.

However, the so-called "pyro" taste generally is considered objectionable.

The so-called "pyro" taste has been described as (1) a sensation that there is a coating on the roof of the mouth; (2) an astringent after-taste; and (3) a dry feeling that persists on the teeth for several minutes. It would be desirable to reduce the quantity of "pyro" used while maintaining the good properties which the pyrophosphate provides.

Also, the sodium acid pyrophosphate is only sufficiently slow for use in preparing refrigerated doughs if a mixing temperature of from 18 to 210C. (from 65 to 700 F) is maintained in the mixing bowl. This is accomplished by pumping a refrigerated liquid through a jacketed mixing bowl. Avoidance of the requirement would be a desirable improvement.

Another well known leavening agent in the baking industry is sodium aluminium phosphate (hereinafter SALP). It finds use in baking powders, self-rising mixes, pre-leavened pancake flours and mixes, prepared biscuit mixes and prepared cake mixes. (See U.S. Patent Nos. 2,550,491; 3,109,738; 3,041,177; and 3,096,178).

Crystalline sodium aluminium phosphate (or SALP) was first disclosed in U.S.

Patent No. 2,550,490 and an early baking powder composition incorporating SALP was disclosed in U.S. Patent No. 2,550,491. U.S. Patent No. 2,550,490 specifically discloses a SALP having a Na:Al:PO4 mole ratio of 1:3:8 (hereinafter 1:3:8 SALP), Since that time, several modifications of sodium aluminium phosphate have been developed which give different reactivities and performance characteristics. These include a dehydrated SALP, U.S. Patent No. 2,957,750; a 3:3:8 SALP, U.S. Patent No. 3,223,479; a 3:2:8 SALP, U.S. Patent No. 3,501,314, a 2:3:6 SALP, U.S. Patent No. 3,574,536; an amorphous SALP, U.S. Patent No.

2,995,421; a 3:3:9 SALP, U.S. Patent No. 3,726,962 and a continuous crystallization of SALP, U.S. Patent No. 3,311,448. The SALP's of commerce include 1:3:8 SALP and 3:2:8 SALP.

Several proposals have been made in the past for improving the properties of sodium aluminium phosphate, particularly the flow characteristics and dust properties.

In U.S. Patent No. 3,205,073 there is provided a potassium-modified sodium aluminium acid phosphate having decreased hygroscopicity. This result is accomplished by modifying the original sodium aluminium phosphate molecule before, during or after preparation with the introduction of potassium. The potassium is explained as replacing hydrogen atoms in the crystalline lattice of sodium aluminium phosphate. For example, in Example 8 thereof, there is disclosed the preparation of potassium-modified sodium aluminium phosphate by reacting potassium hydroxide along with phosphoric acid and soda ash. An improvement over U.S. Patent No. 3,205,073 is U.S. Patent No. 3,411,872 which attempts to improve the flow characteristics of the earlier potassium-modified sodium aluminium phosphate by incorporating the potassium ions in a solvent suspension of an alkanol.

A further improvement in SALP is disclosed in U.S. Patent No. 4,054,678 (U.K. Patent No. 1,525,685). In this reference, a specific ratio of sodium and potassium is used to prepare a potassium-modified SALP. The improved SALP product is characterized by increased density and reduced dusting properties. A calcium-treated SALP having improved handling characteristics and useful as a leavening agent in moist doughs and liquid batters is disclosed in U.K. Patent Application No. 26760/77, (Serial No. 1586583). The calcium-treated SALP may be prepared by contacting a slurry of.SALP or potassium-treated SALP with a calcium compound, followed by granulating the calcium-treated product while drying such that a majority of the granulated particles are less than 840 micron (through 20 U.S. mesh) and at least 90% less than 2000 micron. There is provided granulated complex aluminium phosphate granules having at least a calcium-rich outer surface. These products, as leavening acids, show improved holding and storage characteristics in moist doughs and liquid batters.

While 1:3:8 SALP is a well known leavening acid having no flavour problems, the use of 1:3:8 SALP in canned biscuits to replace the SAPP to overcome the flavour problem has not been successful. 1:3:8 SALP has been considered "too fast" for canned doughs. Under normal processing conditions, the use of 1:3:8 SALP leads to failure due to the bursting of cans caused by bacterial growth.

Proper internal pressure cannot be maintained after refrigeration. SALP (slow acting or 3:2:8 SALP, has been used in combination with SAPP at a 25/75 percent ratio of a refrigerated dough, containing large amounts of solid shortening (U.S.

Patent No. 3,879,563). The biscuits are taught to be more of the homemade variety.

Since the 3:2:8 SALP is slower acting than the other commercially available SALP, the 1:3:8 SALP, and since SAPP is known to be faster than either SALP, the combination of 3:2:8 SALP and SAPP does not provide teachings on how to overcome the problem of using 1:3:8 SALP in refrigerated canned doughs.

Potassium sorbate may also be added as a dough conditioner. The potassium sorbate apparently decreases mixing time and apparently increases the storage stability of the dough product (See U.S. Patent No. 3,556,798).

It would be desirable to provide leavening system which requires less SAPP.

It would also be desirable to increase the effectiveness of 1:3:8 SALP as a leavening acid in refrigerated doughs.

The present invention provides a leavening acid composition which comprises: (a) a potassium-modified 1:3:8 sodium aluminium phosphate, a calcium, potassium-modified 1:3:8 sodium aluminium phosphate or mixtures thereof; and (b) an alkali metal acid pyrophosphate.

In accordance with the present invention, there is provided a leavening acid composition which may be used in leavening canned refrigerated dough comprising a potassium-modified 1:3:8 sodium aluminium phosphate or the calcium-modified derivatives thereof or mixtures thereof in combination with an alkali metal acid pyrophosphate. Unexpectedly, this leavening acid in combination with sodium bicarbonate produced gas at a rate slower than at least the fastest ingredient and, in many cases, slower than either leavening acid ingredient separately. When using a slow sodium acid pyrophosphate, the combination meets the criteria for leavening acid for canned refrigerated doughs, namely low gas development upon mixing, ability to develop gas to seal the cans and the ability to maintain pressure in the cans when refrigerated. This biscuit leavening acid combination is relatively insensitive to temperature and may be used at a dough temperature of up to 26"C.

(80" F) thus eliminating the need for the extensive refrigeration of the mixing bowl as presently required. Since the leavening systems according to the present invention provide a gas release rate which is slower than at least the fastest and since 1:3:8 SALP and SAPP are available in various grades ranging from fast to slow, it is possible according to the present invention to provide tailor-made leavening systems to satisfy the particular needs of a given baking system.

The alkali metal acid pyrophosphate used in accordance with the present invention may be either sodium or potassium acid pyrophosphate and mixtures thereof. The preferred pyrophosphate for use in accordance with the present invention is sodium acid pyrophosphate, hereinafter SAPP SAPP is prepared by the controlled thermal decomposition of monodosium phosphate. By varying the conditions of humidity and temperature, as well as the amount of cations added and the particle size during processing, SAPP's for varying reactivities may be prepared. Most of the commercially prepared SAPP's contain added minor amounts of K+, Ca2+ and Al3+. These additives permit the controlled retardation of the rate of reaction of the SAPP with the sodium bicarbonate in the baking system. (See Phosphorus, A. D. F. Toy, ibid).

It is preferred for use in accordance with the present invention in canned refrigerated doughs to utilize a slow acting SAPP, such as SAPP No. 4, available from Stauffer Chemical Company, Westport, Connecticut, U.S.A. By "slow" is meant evolving less than 30%, by weight, of the total CO2 at two minutes and less than 35% CO2 after ten minutes in a doughnut dough reaction rate test at 27 C.

(81 F). The doughnut dough reaction rate test is an analytical method used for reactivity studies of baking acids. The test procedure involves reacting the acid (SAPP) with sodium bicarbonate while the reactants are suspended in a moist doughnut dough at a temperature of 27 C.+0.5 C. The proportions of acid (SAPP) and bicarbonate employed are those which are capable of theoretically liberating 200 cc. of CO2 gas as 0 C. The remainder of the ingredients are outlined in a paper on reaction rate testing which appeared in Cereal Chemistry, Vol. 8, American Association of Cereal Chemists, St. Paul, Minnesota, 1931, p.p. 423-33.

Other uses in other baked goods may require a faster leavening rate. In those instances, a SAPP having a different reactivity may be used. Medium reactivity rate SAPP's are also known which evolve less than about 34% CO2 at two minutes and 40% CO2 at ten minutes. Any SAPP's having reaction rate above the medium are considered fast. The differentiation between slow, medium and fast is approximate. Variation in definition is possible depending on interpretation. The characterization is generally intended only as guidelines for the selection of the proper SAPP for the desired end result. By varying the rate of reactivity of the SAPP used, the leavening system according to the present invention may be tailored to a desired use. Also, refrigeration may be used to slow down the rate of gas release allowing for the use of a slightly faster grade of SAPP.

It is also known that the rate of gas release of SAPP is dependent on the calcium present in the mix. If the milk is removed from the product being made, such as milk-less biscuits, a SAPP having a slower rate of gas release must be used.

Variance in results may be noted because of a variance in the calcium content.

These factors are easily determined by one skilled in the art.

The potassium-modified SALP which is used in the composition according to the present invention may be prepared by a number of prior art processes, such as those mentioned above. Illustrative of these are U.S. Patent Nos. 3,205,073 and 3,311,448.

However,it is preferred to utilize the potassium-modified 1:3:8 SALP prepared in accordance with the process outlined in U.S. Patent No. 4,054,678 (U.K. Patent No. 1,525,685). In accordance with this process, food grade phosphoric acid having a concentration of from 85.0 to 88.0 weight percent H3PO4 is contacted with a sufficient amount of potassium ion to provide an analysis of from 0.5 to 1.2 weight percent K2O in the final product and a sufficient amount of sodium ion to provide an analysis of from 2.4 to 3.2 weight percent of Na2O in the final product. This mixture is then treated with a sufficient amount of alumina to provide a concentration of from 15 to 17%, by weight Awl203 in the final product. The slurry thereby formed is cooled to a temperature within of from 60 to 750 C. The product is dried and granulated simultaneously. The product is ground and classified to obtain the following distribution: On 60 U.S. mesh-from 0.1 to 5% Through 60/On 100 mesh-from 3 to 20% Through 100/On 140 mesh-from 9 to 50% The product formed by this process is a potassium-modified SALP having the approxitnate formula: NaaKbAI3H14(PO4)8 4H2O wherein a represents a number of from 0.64 to 0.72; and B represents a number of from 0.28 to 0.36; the total of a and b being from 0.92 to 1.08. This is the preferred potassium-modified SALP product for use in the composition according to the present invention. SALP's of this type are available from Stauffer Chemical Company under the tradename "Levair".

SALP's having varying degrees of reactivity may be used to tailor make the leavening system to the requirements of a specific baking system.

The potassium-modified SALP may also be further modified with calcium as disclosed in U.K. Patent No. (Application No. 26760/77) Serial No. 1586583 according to this reference, a slurry of the potassium-modified SALP is contacted with a calcium compound, followed by granulating the product while drying.

The foregoing are given as illustrative of the potassium-modified 1:3:8 SALP's which may be used in accordance with the present invention.

The potassium-modified SALP is generally used in a ratio to the SAPP of from 3:1 to 1:3, preferably from 1.5:1 to 1:1.5, most preferably, for refrigerated canned doughs, the ratio is 1:1. Other ratios may be more effective in other baking applications. Variation in the ratios are also possible depending on such factors as the reaction rate of the potassium-modified SALP and the amount of potassium present, as well as the reaction rate of the SAPP. For example, in doughnuts, a ratio of 50/50 SALP/SAPP using a SAPP having a fast reaction rate has been found to be effective. These factors may be easily determined by one skilled in the art. The ratios are based on the titratble neutralizing value of SAPP and of the potassium-modified SALP leavening acids. The neutralizing value, sometimes called "neutralizing strength", of a leavening acid represents the number kilograms of sodium bicarbonate which will be neutralized by 100 kilograms of the leavening acid. It is determined by titration of the acid and may be expressed: NV=a/bX 100 wherein a represents the kilograms of sodium bicarbonate neutralized; and b represents the kilograms of leavening acid required. The literature reports a neutralizing value for SALP of 100 and for SAPP of 72. The amount of each leavening acid required is determined by the amount needed to neutralize an amount of sodium bicarbonate equivalent to the ratio of the leavening acid. In other words, if the SALP/SAPP were used in a 50/50 ratio, the total amount of sodium bicarbonate would be divided in half and the amount of leavening acid needed to neutralize that amount of sodium bicarbonate would be computed based on the neutralizing value of the acid.

The leavening acid compositions according to the present invention may be formed by dry blending the potassium-modified SALP and the SAPP. This ensures the intimate association of the materials. The compositions may also be prepared in situ in the baked goods by blending the potassium-modified SALP and the SAPP with the flour and other ingredients of the baked goods.

The leavening acid compositions according to the present invention may be used to leaven any baked product presently using SALP or SAPP. In particular, the leavening acid system according to the present invention may be used to replace, on a one for one basis, the SAPP presently used in baking application, such as biscuits and doughnuts. The gas-producing agent used in the formulations is generally sodium bicarbonate.

The procedure for preparing the baked goods using the leavening acids according to the present invention may be the conventional procedures,normally connected with that product.

Illustrative of baked goods which may benefit from the leavening systems according to the present invention are, for example, biscuits, doughnuts, cakes and sweet doughs and mixes used in the preparation thereof. The preferred areas of use include biscuits and doughnuts. Also included are self-rising flour and pancake mixes. When using a slow SAPP, the leavening systems according to the present invention are particularly advantageous for use in canned refrigerated biscuits which require a low gas generation during mixing and canning, the ability to develop pressure to seal the can can upon proofing and the ability to maintain the pressure in the can under refrigeration. These requirements may be met by the leavening acid systems according to the present invention. In doughnuts, effective leavening is accomplished using a fast SAPP, such as "DONUT PYRO", available from Stauffer Chemical Company, Westport, Connecticut, U.S.A.

Biscuits are generally prepared from four, sugar, salt shortening, a leavening system of alkaline bicarbonate, such as sodium or potassium bicarbonate, and a leavening acid, water, and optionally, milk solids. Additional components in minor amounts may include flavour and colour agents, nutrient supplements, preservatives, anti-oxidants and reducing agents. In addition to the leavening acids according to the present invention, small amounts of other leavening acids may be added to futher provide for a wide range of leavening activity for desired use Illustrative acids suitable for such use in the biscuits include; glucono delta lactone, sodium aluminium phosphate hydrate, sodium aluminium phosphate anhydride, anhydrous monocalcium phosphate, monocalcium phosphate monohydrate, monosodium phosphate, alphaglucoheptonogamma-lactone and mixtures thereof.

These additives are also useful in areas other than biscuits where the present invention finds utility. Other ingredients normally used in biscuits may be incorporated as desired.

The present invention is illustrated by the following Examples. (Conversions to the metric system of measurement are approximate. Footnote references in the Examples all relate to the same footnote which is defined at the point of first reference.) Examples 1 to 8 Examples I to 5 Milk-less canned refrigerator biscuits were prepared using the following formulation: l.A Mix Flour 550 grams Water 330 millilitres 2. B Mix Sodium Bicarbonate 11.34 grams Salt 12.4 grams Sugar 25.8 grams Shortening 36.1 grams

Examples 1 Examples 2 and 4 and 5 Example 3 Leavening System grams grams grams K-modified SALP Ol 8.5 5.67 2.84 SAPP (X) 3.94 7.88 11.81 Flour 53.3 52.2 51.10 (Examples 4 and 5 were run later) Ol "Levair", Stauffer Chemical Company O2 "SAPP No. 4", Stauffer Chemical Company.

Procedure: The flour and water of the A mix were mixed together for one minute at speed No. 1 of a Hobart (Registered Trade Mark) mixer type C--100 using a McDuffy bowl, which is a jacketed bowl which may be cooled with cooling water. After one minute, the speed was increased to 2 blended for an additional five minutes.

The leavening system was then blended with the B mix and the entire B mix (all dry ingredients) was sprinkled over the A mix dough. The shortening was then spread over the top of the dough and the entire mixture was blended for one minute at the first speed and four minutes at the second speed. After mixing, the dough temperature was recorded. The dough was then rolled, folded over and rolled again in a 0.7 centimetre 9/32 inch sheeting roller. Ten biscuits having a total weight of from 230 to 233 grams and a diameter of 4.4 centimetres (1.75 inches) were cut. The tops of the biscuits were oiled, placed in a foil-lined refrigerator biscuit can and sealed. The biscuits were proofed at from 35 to 36.60C. (from 95 to 980 F). Pressure in the can was recorded every 15 minutes by testing the amount of pressure needed to deflect the can cover to a flat state. When can pressures of from 155 to 237 grams/sq. centimetre (from 15 to 23 Ibs./sq. inch) was reached, the cans were placed in a refrigerator at about l C. (34"F). Can pressure was checked again after a period of from 1 ,to 4 days. In the case of canned biscuits, a reduction in pressure to below 103 grams/sq. centimetre (10 lbs./sq. inch) is generally considered a failure. An increase in pressure after storage is normally caused by gas build-up by bacterial action indicating spoilage..

The pressure determinations are reported in Table I below. Pressure determinations were taken on two cans and both figures are reported.

TABLE I

Pressure in Cans, grams/cubic entimetre. (pounds/sq. inch) Dough Formulation Temperature After Canning in X minutes After Refrigeration Example K-SALP SAPP Mixing Final 15 30 45 60 75 90 1 Day 4 Days Grams 24;4 C. 24;4 C. 41-52 72-83 93-103 124-124 134-155 227-207 62-72 93-103 1 8.5 3.94 (76 F) (76 F) (4-5) (7-8) (9-10) (12-12) (13-15) (22-20) (6-7) (9-10) 24;4 C. 24;4 C. 41-52 52-72 72-103 124-124 145-155 176-186 124-145 145-155 2 5.67 7.88 (76 F) (76 F) (4-5) (5-7) (7-10) (12-12) (14-15) (17-18) (12-15) (14-15) 23.9 C. 24;4 C. 41-62 41-62 103-145 186-207 258-269 - 165-176 155-165 3 2.84 11.81 (75 F) (76 F) (4-6) (4-6) (10-14) (18-20) (25-26) - (16-17) (15-16) 27.8 C. 27.2 C. 52-41 62-72 83-93 124-103 134-145 207-217 - 93-103* 4 8.5 3.94 (82 F) 81 F. (5-4) (6-7) (8-9) (12-10) (13-14) (20-21) - (9-10) 28.3 C. 28.3 C. 41-52 52-52 93-103 134-103 186-165 238-248 - 134-145* 5 5.67 7.88 (83 F) (83 F) (4-5) (6-5) (9-10) (13-10) (18-16) (23-24) - (13-14) * 3 Days Examples 6 to 8 Contro biscuits for Examples 1 to 5 wre prepared by mixing the follwing formulation in accordance with the procedures given in Examples 1 to 5: A Mix Flour 550 grams Water 330 millilitres B Mix Flour 50 grams Sodium Bicarbonate 12 grams SAPP# 16.7 grams Salt 13.2 grams Sugar 27.4 grams Shortening 38 grams The temperature in the cooling water varied to determine the effect of mixing temperature on the leavening rate. These temperatures are reported in Table II. Proofing was conducted at 36.7 C. (98 F).

The results are reported in Table II below.

TABLE II

Pressure in Cans, Grams/cubic centimetre Temperature Temperature, Dough (Pounds/square inch) Cooling Example Water A Mix Final After Canning, X minutes After Refrigeration 15 30 45 60 1 Day 6 14;5 C. 18.9 C. 19.2 C.

(58 F)., (66 F) (66.5 F) 8-9 9-10 12-13 25-26 18-20 7 22 C. 25.6 C. 25.6 C. 16 (72 F) (78 F) (78 F) 14-16 (20 min) - - 16-16 8 17 C. 24;4 C. 24;4 C.

(63 F) (76 F) (76 F) 9-6 18-19 - - 18-20 After four days (three days for Examples 4 and 5), the biscuit cans were opened and the biscuits baked at 232 C. (450 F) for 12 minutes. Also, a can of commercial biscuits was obtained and these biscuits were baked as a control. the commercial biscuits are listed as Example 9.

Biscuit bake tests and evaluation of the results therefrom is explained in Cereal Laboratory Methods, 6th Ed., American Association of Cereal Chemists, 1957 pp. 46--48. The results of the biscuit bakes including the initial dough temperature are reported in Table III.

The biscuit weight is the weight of seven biscuits just after baking. The six most evenly sloped biscuits are measured to provide biscuit height. The volume is determined by the number of cc's of rape seed displaced by six biscuits. Six weighed biscuits are placed in a cake pan and rape seeds are poured over the biscuits. The rape seeds are then leveled with the top of the pan. The rape seeds in the pan are poured off and the volume thereof measured. By substracting the value from the known volume of the entire pan, the volume of the biscuits may be determined. The specific volume is obtained by dividing the volume by biscuit weight. Dough weight and biscuit weight is in grams. The specific volume is an indicator of the relative lightness and fluffiness of the baked biscuits. Biscuits having a specific volume of less than 3.0 cubic centimetres per gram have been found to be unacceptable in comparison to a homemade biscuit. Therefore, the specific volume of the present biscuits must be greater than 3.0 cc/gm.

Alkalinity is determined by breaking open a baked item and applying to either the cold or hot crumb a few drops of "Stauffer Special Indicator for Self-Rising 'Flour" available from Stauffer Chemical Company, Westport, Connecticut, U.S.A.

The colour which develops indicates the acidic or alkaline condition of the baked item using the following colour code: Magenta - Alkaline Red - Slightly Alkaline Red mottled

TABLE III

Biscuit Dough Weight Height Volume Specific Alkalinity Example Temperature grams centimetres c.c. Volume (Indication) 1 24;4 C 136 20.3 460 3.38 Slightly Alkaline (76 F) (8 in.) 2 24;4 C. 149 17.8 500 3.36 Slightly Alkaline (76 F) (7 in.) 3 24;4 C. 146 19 500 3.42 Slightly Alkaline (76 F) (7.5 in.) 4 27.2 C. 147 19.7 490 3.33 Slightly Alkaline (81 F) (7.75 in.) 5 28.3 C. 145 19.7 500 3.45 Slightly Alkaline (83 F) (7.75 in.) 6 19.1 C. 149 20.3 530 3.56 Very slightly (Control) (66.5 F) (8 in). Alkaline 7 25.6 C. 150 19 500 3.33 Very Slightly (Control) (78 F) (7.5 in.) Alkaline 8 24;4 C. 140 19 510 3.64 Very Slightly (Control) (76 F) (7.5 in.) Alkaline 9* - 145 20.3 540 3.72 Normal Control - (8 in.) * Commercial biscuits.

Examples 10 to 16 Biscuits were prepared using various SALP's in combination with SAPP: The following formulation and the mixing procedure of Example 1 was used: A Mix Flour 550 grams Water 330 millilitres B Mix Sodium Bicarbonate 11.34 grams Four 52.2 grams Salt 12.4 grams Sugar 15.8 grams Dextrose 10 grams SAPP# 7.88 grams SALP* (See below) 5.67 grams Shortening 36.1 grams SALP Example * SALP 10 Potassium-Modified SALP ("Levair") 11 Potassium-Modified SALP (second sample of "Levair") 12 Potassium-Modified SALP (third sample of "Levair") 13 Agglomerated SALP 14 Calcium-modified potassium-modified SALP.

15 High sodium potassium-modified SALP 16 3:2:8 SALP The biscuits were prepared using a cooling water temperature of 190 C. (66"F) and proofed at 36.70 C. (98"F). The results are reported in Table IV below: TABLE IV

Pressure in cans, grams/cubic centimetre (pounds/sq. inch) Dough Temperature After canning, in X minutes After refrigeration Example A Mix Final 15 30 45 60 75 90 105 1 day 7 day 10 25.6 C. 26 C. 41-41 62-72 103-113 145-155 186-165 196-207 207-227 165-155 258 (78 F) (79 F) (4-4) (6-7) (10-11) (14-15) (18-16) (19-20) (20-22) (16-15) (25) 11 26 C. 26 C. 41-41 83-83 103-93 134-165 186-186 217-227 - 134-124 269 (79 F) (79 F) (4-4) (8-8) (10-9) (13-16) (18-18) (21-22) - (13-12) (26) 12 26 C. 26 C. 41-41 52-52 83-93 113-124 165-165 186-196 248-248 124-165 258 (79 F) (79 F) (4-4) (5-5) (8-9) (11-12) (16-16) (18-19) (24-24) (12-16) (25) 13 26 C. 26 C. 41-41 72-72 83-103 176-145 196-196 227-217 - 164-164 299 (79 F) (79 F) (4-4) (7-7) (8-10) (16-14) (19-19) (22-21) - (16-16) (29) 14 26 C. 26 C. 41-41 41-62 83-83 103-124 124-165 155-155 207-207 155-155 278 (79 F) (79 F) (4-4) (4-6) (8-8) (10-12) (12-16) (15-15) (20-20) (15-15) (27) 15 26 C. 26 C. - 103-125# 145 (14) 227-(22) - - - 134# 258 (79 F) (79 F) - (10-12) one popped* - - - (13) (25) 16 26 C. 26 C. 41-52 41-52 72-83 145-124# 238-227 155-165 309 (79 F) (79 F) (4-5) (4-5) (7-8) (14-12) (23-22) (15-16) (30) * improper lid sealing.

The biscuit of Examples 10 to 14 and 16 were baked in a 232 C. (450 F) oven for 12 minutes. All had good taste. The result of the bake are reported in Table V below: TABLE V

Biscuit Biscuit Biscuit Weight (7) Height (6) Volume Specific Example grams centimetres c.c. Volume pH Alkalinity 10 154 19.7 530 3.44' 7.86 Slightly Alkaline (7.75) 11 150 17.8 480 3.20 7.92 Slightly Alkaline (7) 12 144 18.4 515 3.58 8.02 Slightly Alkaline (7.25) 13 141 18.1 465 3.30 7.91 (7.125) 14 150 19.1 505 3.37 8.01 Moderately Alkaline (7.5) 16 143 18.4 480 3.36 7.89 Slightly Alkaline (7.25) Examples 17 to 35 In the biscuit dough rate of release tests conducted in connection with the leavening acids according to the present invention, the following formulation was used: A Mix Flour 550 grams Water 330 millilitres B Mix Flour 3.31 grams Sodium Bicarbonate 0.75 grams Salt 0.82 grams Dextrose 0.64 grams Sucrose 1.07 grams Leavening Acid (See Table VI) Shortening 2.4 grams The leavening acid is reported in Table VI below.

TABLE VI Leavening Acid

Amount Grams Weight Flour Ratio SALP SAPP Grams Example Type Acid 17 None (Na Bicarbonate) ** - 0.75 - 18 1:3:8 SALP*/SAPP O2 50/50 0.375 0.52 19 1:3:8 SALP*./SAPP # 50/50 0.375 0.52 20 SAPP #- - - 1.04 21 1:3:8 SALP - 0.75 - 0.29 22 SAPP # (50%) - - 0.52 23 1:3:8 SALP* (50%) - 0.375 - 24# 3:2:8 SALP - 0.75 - 0.29 25 3:2:8 SALP/SAPP 0 50/50 0.375 0.52 0.29 26 1:3:8 SALP*' - 0.75 - 0.29 27 1:3:8 SALP */SAPP (k' 50/50 0.375 0.52 - 28 Agglomerated SALP - 0.75 - 0.29 29 Agglomerated SALP/SAPP # 50/50 0.375 0.52 30 Calcium-Mod. SALP - 0.75 - 0.29 31 A Mod. SALP/SAPP # 50/50 0.375 0.52 32 High Na SALP - 0.75 = 0.29 33 High Na SALP/SAPP # 50/50 0.375 0.52 = 34 Coarse SALP - 0.75 = 0.29 35 Coarse SALP/SAPP 50/50 0.375 0.52 - * Potassium-Modified SALP - "Levair" ** Na Bicarbonate alone.

The rates of gas release of the leavening systems according to the present invention in biscuit dough were evaluated in a biscuit dough rate of release test. The biscuit dough reaction rate test is an analytical method used for reactivity studies of baking acids. The test procedure involves reacting the leavening acid with sodium bicarbonate while the reactants are suspended in a moist biscuit dough in a sealed bomb equipped with a mixer having split rubber hose agitators and a recording device at a temperature of 27 C. + 0.5 C. The proportions of acid and bicarbonate employed are those which are theoretically capable of liberating 200 cc. of CO2 gas at 0 C. The basic concepts of the test are outlined in a paper on reaction rate testing which appear in Cereal Chemistry, Vol. 8, American Association of Cereal Chemists, St. Paul, Minnesota, 1931, pp. 423-33.

Procedure: The flour and water mixed together using the procedure outlined in Example 1. The dough was placed in a plastic bag having a twist closure. The bag was placed. in a 27 +0.50C. water bath.

58.18 grams of the dough were weighed out and placed in the bomb. The Bmix as outlined above was then sprinkled over the dough. Finally, the shortening was evenly distributed over the dough. The mixture was sealed in the bomb and placed in a 27"C. l 0.50C. water bath. The recording device was activated to record the gas evolved. The mixture was started. Mixing was continued for four minutes. The gas evolved in the first 15 minutes, reported in millilitres, was recorded and reported at intervals of 1, 2, 4 and 14 minutes. The first tour minutes are equivalent to the mixing time and the last ten minutes are equivalent to the time on the bench during rolling and packing. Also reported is the difference between a blank with only sodium bicarbonate and no leavening acid. This number indicates the amount of gas provided by the use of the leavening acid.

The results are reported in Table VII which follows, Examples 17 to 25 were run on a different day than Examples 26 to 35.

TABLE VII Millilitres of Gas Released

Change Example Type Acid 1 #1 2 #2 4# #4# 14# #14 4#-14# 17 None 12 - 20 - 28 - 26 - -2 18 1:3:8 SALP*/SAPP # 17 5 31 11 45 17 53 27 8 19 1:3:8 SALP*/SAPP # - - 32 12 46 18 52 26 6 20 SAPP # 17 5 31 11 49 21 81 55 32 21 1:3:8 SALP 12 0 30 10 58 30 69 43 11 22 SAPP # (50%) 16 4# 26 6 35 7 56 20 21 23 1:3:8 SALP* (50%) 12 0 28 8 41 13 42 16 1 24 3:2:8 SALP 19 7 26 6 37 9 36 10 -1 25 3:2:8 SALP/SAPP # 18 6 26 6 38 10 40 14 2 26 1:3:8 SALP* 23 11 42 22 61 33 73 47 12 27 1:3:8 SALP*/SAPP # 15 3 28 8 47 19 56 30 9 28 Agglomerated SALP 20 8 32 12 48 20 61 35 13 29 Agglomerated SALP/SAPP # 15 3 27 7 42 14# 64 38 22 30 Calcium-Mod. SALP 20 8 36 16 49 21 58 32 9 31 A. Mod. SALP/SAPP # 15 3 26 6 39 11 117 21 8 32 High Na SALP 24 12 39 19 60 32 70 44# 10 33 High Na SALP/SAPP # 20 8 31 11 43 15 66 40 23 TABLE VII (Con't) Minutes

Change Example Type Acid 1 #1 2 #2 4# #4# 14# #14 4#-14# 34# Coarse SALP 23 11 38 18 54# 26 63 37 9 35 Coarse SALP/SAPP # 19 9 30 10 42 14# 52 26 10 * Potassium-Modified SALP = "Levair" As may be seen from the data of Table VII, 1:3:8 SALP (Example 21) does not release a sufficient amount of gas during the 4-14 minute stage to make it difficult to put the dough in the cans. Furthermore, 1:3:8 SALP will proff biscuits.

However, 1:3:8 SALP will not maintain the pressure in the can under refrigeration.

However, the rates of the 1:3:8 SALP/SAPP blend are slower (Examples 18 and 19) than the rate of the 1:3:8 SALP alone (Example 21) or the slow SAPP alone (Examples 20). The use of half of the amount of the slow SAPP (Example 22) provides approximately the same final amount of gas as the formulation according to the present invention. However, the gas is developed in the 4-14 minute period indicating puffing on the bench. The use of half of the amount of SALP (Example 23) provides about the same rate of gas release as the full amount of 3:2:8 SALP alone. However, 3:2:8 SALP alone will not proof the biscuits in the can.

In contrast, the combination of 3:2:8 SALP and slow SAPP (Example 25) provides apparently no change or even a slight increase in gas release over 3:2:8 SALP alone relative to the 4-14 minute rate. However, the combination of 3:2:8 SALP and slow SAPP will proof the biscuits in the can, while 3:2:8 SALP alone will not.

From. these data, it may be seen that the combination of 1:3:8 SALP and slow SAPP unexpectedly provides a slower gas release rate during mixing and canning than either product alone. This effect has not been noted in connection with 3:2:8 SALP. By this discovery, 1:3:8 SALP may be adapted for use in leavening refrigerated canned biscuits. The pyro taste problem may also be reduced by reducing the quantity of sodium acid pyrophosphate required to leaven the biscuits.

To summarize, Examples 1 to 5, 10 to 16, 18 19, 25, 27, 29, 31, 33 and 35 are considered to be in accordance with the present invention, while the remainder, Example 6 to 9, 17, 20 to 24, 26, 28, 30, 32 and 34, are concerned with controls or comparisons.

Claims (18)

WHAT WE CLAIM IS:

1. A leavening acid composition which comprises: (a) a potassium-modified 1:3:8 sodium aluminium phosphate, a calcium, potassium-modified 1:3:8 sodium aluminium phosphate or mixtures thereof; and (b) an alkali metal acid pyrophosphate.

2. A leavening acid composition as claimed in claim 1 in which the alkali metal acid pyrophosphate is sodium acid pyrophosphate.

3. A leavening acid composition as claimed in claim 2 in which the sodium acid pyrophosphate is a slow acting pyrophosphate.

4. A leavening acid composition as claimed in any of claims 1 to 3 in which the potassium-modified 1:3:8 sodium aluminium phosphate is a composition of the approximate formula: Na a Kb A121114(PO4)8 4H2O wherein a and b each represent a number such that the total of a and b is a number of from 0.92 to 1.08.

5. A leavening acid composition as claimed in claim 4 in which a represents a number of from 0.64 to 0.72; and b represents a number of from 0.28 to 0.36.

6. A leavening acid composition as claimed in any of claims I to 5 in which the ratio of the potassium-modified 1:3:8 sodium aluminium phosphate to the alkali metal acid pyrophosphate is from 3:1 to 1:3.

7. A leavening acid composition as claimed in claim 6 in which the ratio is from 1.5:1 to 1:1.5.

8. A leavening acid composition as claimed in any of claims 1 to 7 in which the phosphate is the calcium-modified derivative of a potassium-modified sodium aluminium phosphate of the approximate formula: NaaKbAI3H,4(PO4)8 4H2O wherein a and b each represents a number such that the total of a and b is a number of from 0.92 to 1.08.

9. A leavening acid composition as claimed in any of claims 1 to 8 which is in the form of a dry blend.

10. A leavening acid composition as claimed in claim 1, substantially as herein described.

11. A leavening acid composition as claimed in claim 1 substantially as herein described with reference to the Examples.

12. In a method for preparing baked goods which are leavened with the aid of a leavening acid, the improvement which comprises using for at least a portion of the leavening acid a composition as claimed in any of claims l to 11.

13. A method as claimed in claim 11 in which the baked goods are biscuits or doughnuts.

14. In a method for preparing canned refrigerated dough which is leavened with the aid of a leavening acid, the improvement which comprises using for at least a portion of the leavening acid a composition as claimed in any of claims 1 to 11.

15. A method as claimed in claim 12 or claim 14 substantially as herein described.

16. A method as claimed in claim 12 or claim 14 substantially as herein described with reference to the Examples.

17. Baked goods which are leavened with the aid of a leavening acid, at least a partion of the leavening acid being replaced with a composition as claimed in any of claims 1 to 11.

18. A canned refrigerated dough which contains for at least a portion of the leavening acid therefor, a composition as claimed in any of claims 1 to 11.