文章基本信息

标题：THE EFFECT OF SOME LEAVENING AGENT COMBINATIONS ON QUALITATIVE PROPERTIES OF BISCUIT
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作者：Esma Taş ; Selman Türker ; Nilgün Ertaş 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2016
卷号：41
期号：2
页码：99-105
DOI：10.15237/gida.GD15055
出版社：Association of Food Technology, Turkey
摘要：In this study, biscuits were produced by using two different formulations (formulation 1; industrial pova biscuit recipe containing 25% shortening and 28% powdered sugar, and formulation 2; wire cut cookies of AACC formulation containing 45% shortening and 40% powdered sugar) of biscuit, four different leavening agent combinations (sodium bicarbonate(SBK), ammonium bicarbonate (ABK), sodium bicarbonate+ ammonium bicarbonate, (SBK+ABK), sodium bicarbonate+sodium acid pyrophosphate(SBK+SAPP)) and three different application doses of these leavening combinations (0.5; 1.0 and 1.5 %). Some physical, chemical and sensorial quality characteristics of biscuits were determined. Biscuits produced using formulation 1 were found to have higher thickness, hardness, moisture and L*values and lower diameter, spread ratio, ash, a* and b* values. While ABK addition caused an increase in the diameter and spread ratio of the biscuit, a decrease in the diameter and spread ratio of the biscuit occurred with SAPP addition. In conclusion; high quality biscuits can be produced by adding 1 % sodium bicarbonate+ammonium bicarbonate in formulation 1 and 1 % sodium bicarbonate+ammonium bicarbonate or sodium bicarbonate+ sodium acid pyrophosphate in formulation 2.
关键词：Biscuit; leavening; ammonium bicarbonate; sodium acid pyrophosphate; sodium bicarbonate