A novel gas inducing rotor-stator impeller for gas-liquid foam generation

Badve, Mandar

doi:10.1016/j.cep.2020.108216

Cited by 5 publications

(1 citation statement)

References 30 publications

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“…As air is drawn into the foamy liquid, bubbles may break or group together. Tabletop planetary mixers can create highly stable foams that have very small bubble diameters between 0.01 and 1 mm [25,26]. According to Jha et al [27], doughs' ability to dissolve CO 2 rises both under pressure and when the headspace contains CO 2 .…”

Section: Physical Characteristics Of Black-and-white Cookiesmentioning

confidence: 99%

Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies

Kollemparembil

Srivastava

Zettel

et al. 2023

Foods

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In this unprecedented study, the application of CO2 gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-white cookies, has been linked to the creation of a carcinogenic substance known as acrylamide. Three distinct GH concentrations, 20%, 40%, and 50%, were utilized to determine the necessary amount to obtain a good leavening effect. However, the abrupt reduction in temperature brought on by the addition of GH had an inadmissible effect on the cookie dough. Consequently, an innovative kneading method carried out in a closed mixing unit at a high temperature was developed. The specific volume of the cookies when employing 50% GH as a baking agent was more than half that produced when using ammonium bicarbonate. In the cookies with GH, the springiness and hardness, which are the quality-determining textural characteristics of the pastry, remained within an acceptable range. The amount of acrylamide was reduced from 24.8 µg/Kg to around 18 µg/Kg by this research. Therefore, the presented study demonstrates the possibility of using CO2 GH as a leavening agent in black-and-white cookies and in other products for a healthier future.

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Section: Physical Characteristics Of Black-and-white Cookiesmentioning

confidence: 99%