AACC International Approved Methods

Acids

AACC Method 04-11.01
Phosphoric Acid -- Quantitative Method

VIEW METHOD

Objective
To determine phosphate salts content in baking powders and baking chemicals, expressed as P₂O₅ and phosphoric acid. Typical phosphates used are monocalcium phosphate (anhydrous and monohydrate), sodium acid pyrophosphate, sodium aluminum phosphate, dicalcium phosphate, and dimagnesium phosphate. In baking powders, phosphates (as the acid component) react with the bicarbonate source and cause carbon dioxide to evolve. In baking chemicals such as dough conditioners and yeast foods, phosphates are used as nutrient sources and pH/buffering agents. Dough conditioners may contain calcium or ammonium phosphates.