Corpus ID: 54052197

RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS’ ROLE IN QUALITY OF BAKERY PRODUCTS

@inproceedings{Pop2007RESEARCHESRT,
  title={RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS’ ROLE IN QUALITY OF BAKERY PRODUCTS},
  author={G. Pop},
  year={2007}
}
  • G. Pop
  • Published 2007
  • There are many different chemical leavening agents available to the baker. These include baking soda (sodium bicarbonate), ammonium bicarbonate, potassium bicarbonate, baking powder (baking soda, calcium phosphate and sodium aluminum sulfate) and leavening acids. Generating CO2 and neutralizing sodium bicarbonate is the primary role of leavening acids, but, is important not to forget the secondary role and effects of them. Taking into consideration these facts, the objectives of experiments was… CONTINUE READING
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    References

    Chemical Leavening for Baking. Formulating Bakery products, International seminar, AIB International, Manhattan, KS, USA Manthey, D
    • Lallemand Baking Update
    • 2006