Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
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DOI: 10.1007/s13197-020-04418-1
Abstract: The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate—A, cream of tartar—B, grape-based leavening agent—C, baking powder—D) on the structural (also after soaking), physico-chemical and other… read more here.
Keywords: sensory; baking powder; baking powders; influence different ... See more keywords
Influence of different types of baking powder on quality properties of muffins
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DOI: 10.15446/dyna.v87n214.83549
Abstract: 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 para hornear en las propiedades… read more here.
Keywords: types baking; different types; las propiedades; baking powder ... See more keywords