Measurement of baking powder gas production ability with fast laboratory volumetric method
Author(s):
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Baking powder is the most important chemical leavening agent that is used for aeration in bakery products; and lead to better preparation of dough and makes it tender and porous. This study was conducted to evaluate gas production ability of several samples baking powders that is determined by fast laboratory volumetric method (using the Chittick apparatus). Moreover, dough properties (including specific gravity) and physical properties of produced cake (volume, apparent density) were assessed. Correlation of volumetric methods and cake voluminal properties was studied concerning significantly strong relation among Chittick test results and the baked cake physical properties; it can be used to predict the volumetric properties of different samples of baking powders without the need for the baking trial.
Keywords:
Language:
Persian
Published:
Food Science and Technology, Volume:14 Issue: 10, 2018
Pages:
243 to 249
https://magiran.com/p1782138
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