Lactic Acid For Baking

What Chemical Changes Will Occur When Mixing Lactic Acid in Sourdough?

Acid-base neutralization: Lactic acid reacts with sodium bicarbonate to produce carbon dioxide gas and water.

Gas release: The generated carbon dioxide gas forms bubbles in the dough or baking mixture, causing the dough to expand.

Structure formation: During the baking process, the protein and starch in the dough solidify under heat to form a stable structure that captures the carbon dioxide bubbles, giving the baked product a soft texture and larger volume.

Lactic acid in sourdough has multiple benefits in baking, including increasing volume and fluffiness, improving texture, regulating acidity, enhancing flavor, and extending shelf life. Welcome to purchase Xinghan 80% lactic acid for baking to help improve the quality of your company's baked products and consumer satisfaction.

Advantages of Xinghan Liquid Lactic Acid for Baking

1. Xinghan liquid lactic acid for baking has high purity, usually above 80%. This ensures that its acidity and other functional properties can fully function without introducing unnecessary impurities.

2. Good stability xinghan liquid lactic acid for baking should have good chemical stability, such as maintaining effectiveness during the use of lactic acid in sourdough. It will not easily decompose or deteriorate under different temperature and light conditions.

3. Moderate acidity liquid lactic acid should have moderate acidity, usually between 80-90%. This acidity range of xinghan liquid lactic acid for baking provides enough acidity to activate leavening agents (such as baking soda) while not being too strong to affect the flavor of baked products.

4. No odor

High-quality liquid lactic acid should have no odor or only a slight sour taste, xinghan liquid lactic acid for baking does not have any odor or unpleasant smell. This ensures that it does not affect the final flavor of the baked product.

5. Easy to mix

Xinghan liquid lactic acid for baking have good solubility and mixing properties, and be easily and evenly distributed in the dough or other baking mixture. This helps ensure that its acidity and other functional properties can work evenly.

6. Food grade certification

High-quality liquid lactic acid should have food grade certification, xinghan liquid lactic acid for baking meets relevant food safety standards. This ensures that its use in baking is safe and does not pose any risk to consumers' health.

Benefits of Using Lactic Acid in Bakery Production

• Baking production can be significantly improved using lactic acid products. For example, by just adding lactic acid in bread, you can produce in batches without worrying about the inventory spoiling in a short period of time.

• Lactic acid for baking helps extend the shelf life, freshness and flavor of baked products.

• Lactic acid bacteria bread has a better texture, but consumers do not need to worry about its harm to the body because it will not cause such effects when used properly.

• Lactic acid products are cost-effective and help reduce waste in bakeries. Lactic acid sourdough supports longer storage and eliminates the need to enter the trash in the short term.