Change in Height of Breads Baked by Different Type of Leavening AgentsGeun Jung Lee
(e.g. butter, animal fats, salad dressings, oils), and cooking ingredients (e.g. dry baby food, cake mixes, instant coffee and tea, flours, leavening agents, drink mixes, protein powders, soy sauce, soup mixes, sauce mixes, spices and herbs, dessert mixes) in children aged 6–12 ...
Steamed bread is a traditional staple food for Chinese people, in which the main components are wheat flour, leavening agents and water. Typically, the process of making steamed bread are mixing, cutting, shaping, proofing and steaming. It could supply consumers with important nutrients and health...
Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk The leavening of gluten-free rice flour bread is enhanced when soymilk is used instead of water. However, as the amount of batter is increased to bake brea... M Imamura,S...
Dough preparation process is an important stage of bread production which has a significant effect on quality of the end product. Bakery yeast, sourdough and chemical leavening agents are used as leavening agents for the treatment of dough for bread. In this study, bakery yeast, sourdough, ...
Leavening agentsDough preparation process is an important stage of bread production which has a significant effect on quality of the end product. Bakery yeast, sourdough and chemical leavening agents are used as leavening agents for the treatment of dough for bread. In this study, bakery yeast, ...
In addition, to evaluate possible modifications induced on the protein structure attributable to the different leavening agents used, the secondary structure of proteins was also studied by Fourier transform infrared spectroscopy. The crumb of bread sample produced by compressed yeast e...
The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat ( Triticum aestivum L.) flours. As leavening agents in bread-making, baker's yeast, biga, and sourdough were ...
In addition, to evaluate possible modifications induced on the protein structure attributable to the different leavening agents used, the secondary structure of proteins was also studied by Fourier transform infrared spectroscopy. The crumb of bread sample produced by compressed yeast exhibited a higher ...
One of the problems of wastewater pollution is phosphates, in particular polyphosphates, which adversely affect human health and the environment. Modern manufacturers use polyphosphates in the food industry as dough leavening agents, stabilizers, emulsifiers, and moisture retainers, as well as in water...