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Textual Modality for: 209902.4 - Other leavening agents
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 209902.4 | Effects of leavening agent and time on bread texture and in vitro ... | The leavening time and the type of leavening agent played important role in the textural and in vitr... | Total words: 5,110 | other: 5 | leavening: 110 | agents: 9 | View |
| 209902.4 | Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate ... | A culinary exploration of the role of CO2 in leavening is described. This demonstration substitutes ... | Total words: 2,822 | other: 6 | leavening: 24 | agents: 9 | View |
| 209902.4 | Influence of different baking powders on physico-chemical, sensory and ... | The aim of this study was to investigate the effects of different type of leavening agents (ammonium... | Total words: 7,062 | other: 15 | leavening: 38 | agents: 21 | View |
| 209902.4 | Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects ... | The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+... | Total words: 9,738 | other: 5 | leavening: 15 | agents: 11 | View |
| 209902.4 | Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White ... | In this unprecedented study, the application of CO[2] gas hydrates (GH) as a leavening agent to prod... | Total words: 7,777 | other: 11 | leavening: 32 | agents: 5 | View |
| 209902.4 | Milling overrides cultivar, leavening agent and baking mode on chemical ... | Indeed, durum wheat cultivars, milling technique, leavening agent, and baking mode can influence the... | Total words: 8,951 | other: 23 | leavening: 51 | agents: 7 | View |
| 209902.4 | Leavening Agents: The Chemistry of Baking Discovered with a ... - ERIC | The comparison of leavening agents, their reactions through the baking process in the modern and att... | Total words: 304 | leavening: 4 | agents: 3 | View |
| 209902.4 | leavening agents | NAL Agricultural Thesaurus | Research, Technology, Methods > research > animal research > chemical substances > technical chemica... | Total words: 176 | other: 1 | leavening: 3 | agents: 3 | View |
| 209902.4 | A review of sourdough starters: ecology, practices, and sensory quality ... | Yeasts serve as the primary leavening agent in bread products by producing carbon dioxide as a by-pr... | Total words: 16,905 | other: 33 | leavening: 17 | agents: 2 | View |
| 209902.4 | Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White ... | The amount of acrylamide was reduced from 24.8 µg/Kg to around 18 µg/Kg by this research. Therefor... | Total words: 1,267 | other: 3 | leavening: 12 | agents: 4 | View |
| 209902.4 | A-A-20047B Pies, Fruit-Filled or Soft-Filled, Ready-to-Eat, Reheat, or ...PDF | The soft-filled pies shall consist of a crust and plain water or milk filling appropriate for the fl... | Total words: 3,569 | other: 28 | agents: 3 | View |
| 209902.4 | 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 t... | Total words: 7,484 | other: 7 | leavening: 49 | agents: 25 | View |
| 209902.4 | A dynamic micro-scale dough foaming and baking analysis - PubMed | Leavening agents play a pivotal role in the production of baked goods. Through gas production the in... | Total words: 1,083 | other: 3 | leavening: 3 | agents: 3 | View |
| 209902.4 | Mitigation of Acrylamide Content in Biscuits through Combined Physical ... | A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening... | Total words: 7,825 | other: 14 | leavening: 15 | agents: 8 | View |
| 209902.4 | An Innovative Approach in the Baking of Bread with CO | Moreover, this article also sheds some light on the future applications of the use of CO 2 GH as lea... | Total words: 6,404 | other: 7 | leavening: 26 | agents: 9 | View |
| 209902.4 | Waffle production: influence of batter ingredients on sticking of ... | Influencing factors on sticking of waffles are recipe ingredients, the baking process, baking plate ... | Total words: 5,123 | other: 8 | leavening: 31 | agents: 23 | View |
| 209902.4 | Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods | Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp... | Total words: 8,232 | other: 9 | leavening: 5 | agents: 6 | View |
| 209902.4 | Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on ... | In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination ... | Total words: 7,109 | other: 14 | leavening: 14 | agents: 14 | View |
| 209902.4 | Rising methods and leavening agents used in the production of bread do ... | The aim of this study was to compare the glycaemic index of breads produced using different rising m... | Total words: 1,275 | other: 3 | leavening: 3 | agents: 3 | View |
| 209902.4 | Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects ... | where the complex modulus (G*), represents a quantitative measure of material stiffness or resistanc... | Total words: 9,738 | other: 5 | leavening: 15 | agents: 11 | View |