Incorporation into aqueous systems and hydration is the key to DCPD functionality in bakery batters. Especially, when heated to temperatures above 150°F (65°C). With these two conditions met, DCPD breaks down into phosphorus-containing acids and tricalcium phosphate. The acids formed then react with the bicarbonate and produce CO2.
Incorporation into aqueous systems and hydration is the key to DCPD functionality in bakery batters. Especially, when heated to temperatures above 150°F (65°C). With these two conditions met, DCPD breaks down into phosphorus-containing acids and tricalcium phosphate. The acids formed then react with the bicarbonate and produce CO2.