Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
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
Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110824
Abstract: Abstract This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of… read more here.
Keywords: cake overpressure; powders pound; pound cake; baking powders ... See more keywords