Lactic acid use in laminated biscuits

Hi Jose,

Lactic acid is naturally produced in long fermentation processes such as sour doughs and has a pleasant "cheesy taste". So for this reason lactic acid solution is sometimes added to crackers as a flavour enhancer. It is more reactive than SAPP which is only used as an acidulant (not for flavour) so when using lactic acid the raising agent level may need to be rebalanced.

I hope this helps 

Andrew Hughes

Hi Jose,

I don’t know if it would cause this problem maybe someone who has expertise in fats would know

Hi José,

It may depend on the phase of the process you are adding the lactic acid and the fat or milk powder...

Try to avoid contact between them,  adding lactic acid in the dough phase, together with the flour?

Thanks Andrew

Any possibilities that this acid could lead to a hydrolitic rancidity reaction in biscuits?  I mean, more than commonm acid salts.

Regards

Dear Jose,

No hydrolytic rancidity will take place if you add lactic acid.  Lactic acid can be added in Creaming stage itself.  Lactic acid mainly added to balance the pH of the dough and give some good kind of texture.  As a ex Britannia person with my experience only I am telling.  BIL 50-50 sweet and salt biscuit having this lactic acid.  Till date they have not faced any problem due to this ingredient addition.  MCP and SAPP also we can use to modify the pH and controlling release of ammonia and better texture development and size.

Hİ Jose;

Lactic acid is one of the most widely distributed acids in nature. It is a natural, weak, organic acid associated with milk. The acid is odorless and has a mild taste which does not compromise or mask other flavors. In fact, it enhances them. It is the natural sourdough bread acid and is found in a variety of foods including pickles, beer, buttermilk and cheese.