Leavening agents are important for their gas producing ability to give volume and crumb structure to a baked product. Chemical leaveners are interesting for their almost immediate action when applied in a recipe. The working mechanism of chemical leaveners and acidulants are discussed in this chapter
The processes of cooking and baking can be described by molecular-level chemical reactions. By ident...
The study of new types of raw materials which differ in the properties necessary in technology, have...
Nowadays, the use of additives has become a common practice in the baking industry. In this paper, t...
Leavening agents are important for their gas producing ability to give volume and crumb structure to...
In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound t...
Acidulants is a type of food additives. Acidulants are chemical compounds that give a tart, sour, or...
To prevent adhesion in the mould, release agents are commonly used in food industry, such as bakery,...
Chemical leaveners are used to give cookies, cakes, and other baked goods their characteristic textu...
The substitution of a chlorine atom with a carbonate moiety in mustard compounds has led to a new cl...
The object of the study is the impact of redox agents in the baking industry. Redox factors used mor...
The aim of this study was to investigate the effects of different type of leavening agents (ammonium...
In order to meet the nutritional needs of the increasing world population, a higher demand for food ...
Twenty years ago, achieving the gas treating goals regularly reached today was virtually uni-maginab...
Citation: Dalton, Winifred Anna. A chemical examination of certain baking powders. Senior thesis, Ka...
Acids and alkalis provide context for exploring the ways in which chemists think about, describe and...
The processes of cooking and baking can be described by molecular-level chemical reactions. By ident...
The study of new types of raw materials which differ in the properties necessary in technology, have...
Nowadays, the use of additives has become a common practice in the baking industry. In this paper, t...
Leavening agents are important for their gas producing ability to give volume and crumb structure to...
In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound t...
Acidulants is a type of food additives. Acidulants are chemical compounds that give a tart, sour, or...
To prevent adhesion in the mould, release agents are commonly used in food industry, such as bakery,...
Chemical leaveners are used to give cookies, cakes, and other baked goods their characteristic textu...
The substitution of a chlorine atom with a carbonate moiety in mustard compounds has led to a new cl...
The object of the study is the impact of redox agents in the baking industry. Redox factors used mor...
The aim of this study was to investigate the effects of different type of leavening agents (ammonium...
In order to meet the nutritional needs of the increasing world population, a higher demand for food ...
Twenty years ago, achieving the gas treating goals regularly reached today was virtually uni-maginab...
Citation: Dalton, Winifred Anna. A chemical examination of certain baking powders. Senior thesis, Ka...
Acids and alkalis provide context for exploring the ways in which chemists think about, describe and...
The processes of cooking and baking can be described by molecular-level chemical reactions. By ident...
The study of new types of raw materials which differ in the properties necessary in technology, have...
Nowadays, the use of additives has become a common practice in the baking industry. In this paper, t...
DOI
Add to ORKG