Thermodynamic description of the chemical leavening in biscuits
In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound thermodynamic basis. The model is part in a sequel targetted at physical understanding of biscuit baking with the purpose of reformulation of biscuits with respect to sucrose and sodium levels. The che...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121000198 |