Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO(2) during baking. However, the optimization of a blend of constituents in BP is minimally documented, especially the selection of...

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Detalles Bibliográficos
Autores principales: Asamoah, Eugenia Ayebea, Le-Bail, Alain, Oge, Anthony, Queveau, Delphine, Rouaud, Olivier, Le-Bail, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001083/
https://www.ncbi.nlm.nih.gov/pubmed/36900463
http://dx.doi.org/10.3390/foods12050946

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001083/
https://www.ncbi.nlm.nih.gov/pubmed/36900463
http://dx.doi.org/10.3390/foods12050946

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