Baking additives are ingredients used to improve the quality, texture, and shelf life of baked goods. Common examples include leavening agents (like baking powder and yeast), emulsifiers (like lecithin), preservatives (like calcium propionate), enzymes (like amylase), and acidity regulators (like citric acid). These additives play various roles, from making dough rise to preventing spoilage and enhancing flavor.

Here’s a more detailed breakdown:

1. Leavening Agents:
Baking powder:
A mixture of a dry acid and a base (usually bicarbonate of soda) that reacts with moisture to produce carbon dioxide, causing the dough to rise.
Baking soda:
A base that requires an acid (like vinegar or lemon juice) to react and produce carbon dioxide.
Yeast:
A living organism that ferments sugars, producing carbon dioxide and alcohol, resulting in leavened baked goods like bread.

2. Emulsifiers:
Lecithin: An emulsifier derived from soybeans or eggs that helps to combine fats and liquids, improving texture and preventing separation.
Monoglycerides and Diglycerides: Emulsifiers that improve dough strength, loaf volume, and crumb structure in baked goods.
Sodium Stearoyl Lactylate (SSL) and Calcium Stearoyl Lactylate (CSL): Emulsifiers that improve dough handling, bread volume, and crumb softness.

3. Preservatives:
Calcium propionate and Sodium propionate: Effective in inhibiting mold and bacterial growth, extending the shelf life of bread.
Potassium sorbate: Prevents mold growth in various baked goods, including cakes and pastries.

4. Enzymes:
Amylases: Enzymes that break down starch into sugars, which are then used by yeast for fermentation, improving dough development and crumb texture.
Proteases: Enzymes that break down proteins, affecting dough strength and elasticity.
Lipases: Enzymes that break down fats, affecting dough handling and product quality.

5. Acidity Regulators:
Citric acid: Adds a tart flavor and can help to control the pH of the dough, affecting texture and shelf life.
Fumaric acid: Used to regulate acidity and improve dough handling.

6. Other Additives:
Ascorbic acid (Vitamin C): An antioxidant that improves dough strength and prevents fat oxidation.
Food colors and flavors: Enhance the visual appeal and taste of baked goods.
Sweeteners: Can be natural or artificial, used to add sweetness to products.
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