84 A new method for measuring CO(2) evolution in chemically leavened systems.

S. C. JANTZI (1), A. E. Walker (2), D. R. Shelton (1), and C. E. Walker (3). (1) Dept. of Agronomy, University of Nebraska, Lincoln, NE 68583; (2) AEW Consulting, Lincoln, NE 68508; (3) BRI-Australia, North Ryde, NSW 2113, Australia.

Although the Pressuremeter (National Mfg Co., Lincoln, NE) and GasSmart software (AEW Consulting, Lincoln, NE) were developed for yeast-leavened systems, they can also be used to evaluate chemical leavening, fulfilling a need for a simple, reliable method of measuring the CO(2) production of leavening acids. In order to give an accurate representation of what occurs in a real dough or batter, flour, as well as water, sodium bicarbonate, and leavening acid (SALP, MCP, and SAPP-26, SAPP-40) were mixed together in the sealed Pressuremeter. The pressure of CO(2) was recorded by GasSmart. The reaction of SAPP-40 was more rapid than that of SAPP-26, but both acids ultimately produced the same amount of CO(2) after 10 minutes. Each acid was tested at temperatures of 30 C, 45 C, and 60 C. Increasing the temperature caused a more rapid reaction, with more CO(2) produced within the 10 minutes. Also, an increase in the concentration of the sodium bicarbonate resulted in an increase in the amount of CO(2). An increase in the concentration of a each acid also resulted in an increase in the amount of CO(2). Results were reproducible: at a given temperature and concentration, each acid had a unique pressure versus time curve with a characteristic first minute which could be used to identify an unknown acid or test for the stability of a known acid.