Process for making low sodium crackers and products obtained the

Details Process for making low sodium crackers and products obtained the Process for making low sodium crackers and products obtained the

1989-03-23

1991-11-19

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 52, 426 62, 426551, 426553, 426804, 426560, 426554, 426 94, A21D 800, A21D 804, A21D 802

Patent

active

050664999

ABSTRACT:
Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

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