Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties
In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO<sub>2</sub> during baking. However, the optimization of a blend of constituents in BP is minimally documented, especi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/5/946 |