Thermodynamic description of the chemical leavening in biscuits

In Astragalus 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 chemical leavening gases, CO2 and NH3, origi

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