Reduced sodium cakes

Recent member subscription-funded research has indicated how the sodium content of chemically leavened cakes can be reduced.

Chemical raising agents consist of three parts: a carbon dioxide carrier (commonly sodium bicarbonate), an acidulant (such as SAPP - sodium acid pyrophosphate) and a carrier material. In a typical high ratio cake formulation, sodium bicarbonate and SAPP together contribute about half of the total sodium content, with salt contributing slightly less. Salt did not appear to have a technological function in high ratio cake, but did subtly affect the flavour of the cake.

Substitution of sodium bicarbonate with potassium bicarbonate did not affect the technological quality of the cake. Changes to the flavour were less noticeable than in bread.The acidulant used had a significant effect on volume and crumb structure, indicating that the rate of gas release is important to cake quality. Encapsulation of sodium bicarbonate was shown to increase the volume of cake produced with a sodium-free acidulant.

Contact: Charles Speirs
+44(0)1386 842284
charles.speirs@campdenbri.co.uk

Sodium reduction in chemically leavened cake (RD329)

For a copy of the full report members can send an e-mail to auto@campdenbri.co.uk with the subject line: send RD329