An Innovative Approach in the Baking of Bread with CO(2) Gas Hydrates as Leavening Agents

Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article st...

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Detalles Bibliográficos
Autores principales: Srivastava, Shubhangi, Kollemparembil, Ann Mary, Zettel, Viktoria, Claßen, Timo, Mobarak, Mohammad, Gatternig, Bernhard, Delgado, Antonio, Jekle, Mario, Hitzmann, Bernd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689304/
https://www.ncbi.nlm.nih.gov/pubmed/36429162
http://dx.doi.org/10.3390/foods11223570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689304/
https://www.ncbi.nlm.nih.gov/pubmed/36429162
http://dx.doi.org/10.3390/foods11223570

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