Cereal Chem 68:369-371   |  VIEW ARTICLE

Glycine Derivatives as the Source of Carbon Dioxide in Cake Formulations.

J. A. Delcour, C. DeGeest, R. C. Hoseney, and K. Shelke. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Two glycine derivatives---N-carboxyglycine disodium salt (CAS 35783-03-0) and its glycine salt---were studied as alternative sources of CO2 for leavening cakes. The release of CO2 from these products was governed by the same pKa value as that for sodium bicarbonate. When used in combination with fast, moderate fast, or slow leavening acids, the volume of the final products prepared with glycine derivatives compared well with those of cakes prepared with sodium bicarbonate. Thus, the glycine derivatives appeared equal to sodium bicarbonate in this respect. The products prepard with the different CO2 sources all appeared similar except for crust color, which was pleasantly darker in the cakes with the glycine derivatives.