| 摘要 |
The invention relates to modified disodium pyrophosphate (SAPP) with a delayed reaction, to the production thereof, and to the use thereof as a leavening acid for producing baked goods. The aim of the invention is to provide a modified disodium pyrophosphate (SAPP) with a delayed dough reaction rate (ROR), comprising the lowest possible content of aluminum. This is achieved by a method for producing modified disodium pyrophosphate (SAPP), wherein a) aqueous phosphoric acid is provided, said phosphoric acid containing compounds of magnesium, calcium, potassium, and/or aluminum dissolved in a quantity corresponding to 20 to 5000 ppm magnesium, 0 to 5000 ppm calcium, 0 to 5000 ppm potassium, and 0 to 400 ppm aluminum with respect to the disodium pyrophosphate product, the total quantity of magnesium plus calcium plus potassium plus aluminum equaling at least 300 ppm, b) an aqueous solution of sodium hydroxide or sodium carbonate is stirred in, and c) the obtained solution is dehydrated to an orthophosphate content, measured as P2O5, of < 5.0 wt.% at a temperature ranging from 190 to 250 °C.
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