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Thermodynamic description of the chemical leavening in biscuits
In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound thermodynamic basis. The model is part in a sequel targetted at physical understanding of biscuit baking with the purpose of reformulation of biscuits with respect to sucrose and sodium levels. The che...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8056436/ https://www.ncbi.nlm.nih.gov/pubmed/33899006 http://dx.doi.org/10.1016/j.crfs.2021.03.006 |