BLOG: Effects of Citri-Fi® Citrus Fiber on Baking Soda in Bakery
“Does Citri-Fi’s acidity set off the baking soda too early in bakery products?” In the baking world, leavening systems can be key in creating quality crumb, loaf volume, and desirable organoleptic properties. Leavening systems, both chemical and biological, can be impacted by other ingredients in the formulation which can be detrimental to the overall product quality. In this case, the Fiberstar team was tasked to answer the question “Does Citri-Fi’s acidity set off the baking soda too early in bakery products?” A fully dried sample of Citri-Fi 100 and the method “Neutralizing Value of Acid Reacting Materials” AACC International Method…
