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={Grygorii Pop},
  year={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… Expand

Figures and Tables from this paper

Ingredient Functionality During Foam-Type Cake Making: A Review.
TLDR
This review defines foam-type cakes, describes how they are made, summarizes the current knowledge of factors determining their quality, and identifies the currentknowledge gaps. Expand
Nutritionally enriched cake using vegetable and fruit waste: A review
Cake is considered as a semi-dry spongy food item that contains air pockets that have entrapped in a starch and protein network. Cake has being prepared by using different constituents like eggs,Expand
Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips
This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrationsExpand
Influence of different types of baking powder on quality properties of muffins
El proceso de leudado de los productos horneados es fundamental para desarrollar sus propiedades de calidad. El objetivo de este estudio fue evaluar el efecto de diferentes tipos de polvos paraExpand

References

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