The Effects of Different Formulation of Baking Powder on Short Biscuits Characteristics

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.

Effect of Phosphate and Meat (Pork) Types on the Germination and Outgrowth of Clostridium perfringens Spores during Abusive Chilling†

The effect of phosphate blends and pork meat type (pale, soft, and exudative [PSE]; normal; and dark, firm, and dry [DFD]) on the germination and outgrowth of Clostridium perfringens during abusive exponential chilling times was evaluated. Two phosphates were used: tetrasodium pyrophosphate (TSPP) and sodium acid pyrophosphate (SAPP; from two different sources, SAPP1 and SAPP2). The pork loins representing each meat type were ground (⅛-in. [0.3-cm] plate), and one of the three phosphate blends (SAPP1+SAPP2, TSPP+SAPP1, or TSPP+SAPP2) was added (0.3% total, equal proportions of 0.15% each type) with salt (1.0%). The pork was then mixed with a three-strain C. perfringens spore cocktail to obtain a final concentration of ca. 2.0 to 2.5 log spores per g. The inoculated product was heat shocked for 20 min at 75°C and chilled exponentially from 54.4 to 4°C in a period of 6.5, 9, 12, 15, 18, or 21 h. In control samples (PSE, normal, and DFD), the increase in C. perfringens population was <1 log CFU/g within the 6.5-h chilling period, and longer chilling times resulted in greater increases. C. perfringens population increases of 5.95, 4.73, and 5.95 log CFU/g of meat were observed in normal, PSE, and DFD pork, respectively, during the 21-h abusive chilling period. The combination of SAPP1+SAPP2 was more effective than the other treatments for inhibiting C. perfringens. The types of phosphate and their blends and the meat type affected the germination and outgrowth of C. perfringens spores in cooked pork during abusive chilling periods.

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic salts lowered acrylamide content. Calcium chloride was the most effective with near to 90% acrylamide elimination ability. Sodium acid pyrophosphate, sodium as well as potassium dihydrogen phosphate were also very effective and brought about 75% acrylamide content decrease, followed by calcium lactate, sodium chloride and potassium chloride causing 40–45% of acrylamide elimination and finally sodium and potassium hydrogen carbonates that achieved 30% reduction of acrylamide.

Effects of Phosphate Solutions on Aflatoxin Production in a Synthetic Medium and in Frankfurters†

Mold growth, sporulation, and aflatoxin B1 and G1 production were studied in Sabouraud dextrose agar (SDA) and frankfurters inoculated with Aspergillus flavus or Aspergillus parasiticus. Each of four phosphates, sodium polyphosphate glassy (SPG), sodium acid pyrophosphate (SAPP), tetrasodium pyrophosphate (TSPP), and Brifisol 414 (a blend of SPG, SAPP, and TSPP) were incorporated into the SDA (1 or 2%) or used as dipping solutions (5%) for the frankfurters. In SDA at 30°C, significant (P < 0.05) reductions in aflatoxin B1 and G1 production by A. flavus and A. parasiticus occurred when 1% SPG, 1% TSPP, 1% Brifisol 414, and 2% SAPP were present. In frankfurters, A. flavus B1 aflatoxin production was increased with SAPP and TSPP.

Antibacterial Activity of a Sodium Acid Pyrophosphate Product in Chiller Water Against Selected Bacteria on Broiler Carcasses

Bactericidal activity of Brifisol K™ (a commercial blend of sodium acid pyrophosphate and orthophosphoric acid) (BK Ladenburg, Ladenburg, Germany) was evaluated during chilling of broiler carcasses. Brifisol K™ (1.5% at 1°C for 60 min) significantly reduced Escherichia coli, coliforms and aerobic plate counts (APC) on postchill broilers and increased shelflife by 1 to 2 days when stored at 4.4°C. Reductions in incidence and levels of Salmonella were directly related to successful neutralization of the carcass rinse solutions. Effective neutralization of all phosphate applications, whether the treatment is alkaline or acidic based, is extremely important for accurate quantification of bactericidal efficacy.