Baking powder 101: Rising to the occasion.
| Autor: | Pretorius-Verneel, Karla |
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| Zdroj: | Food Review; May2024, Vol. 51, p10-10, 1p |
| Abstrakt: | The article explores the science behind baking powder, its components, and how it functions as a leavening agent in baked goods. It also discusses the different types of baking powder and their rates of reaction, the impact of baking powder on crumb structure, moisture absorption, and crust formation, and the importance of using the correct amount for achieving desired texture and flavor in baked products. |
| Databáze: | Complementary Index |
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