Process for making low sodium sponge goods and products obtained

Details Process for making low sodium sponge goods and products obtained Process for making low sodium sponge goods and products obtained

1989-01-27

1991-11-12

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426 20, 426 62, A21D 202

Patent

active

050646613

ABSTRACT:
Low sodium sponge 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 replacing at least a part, preferably all, of the sodium bicarbonate conventionally used for leavening with potassium carbonate and potassium bicarbonate, the molar ratio of potassium carbonate to potassium bicarbonate being from about 85:15 to about 50:50. The potassium carbonate and potassium bicarbonate are preferably added to the dough as an aqueous solution.

REFERENCES:
patent: 3297449 (1967-01-01), Baker et al.

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