Influence of different types of baking powder on quality properties of muffins

Rodríguez‐Sandoval, Eduardo; Otero-Guzmán, Niza Cristina; Tabares-Londoño, Jorge Alexander

doi:10.15446/dyna.v87n214.83549

Cited by 4 publications

(1 citation statement)

References 24 publications

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“…Meanwhile, baking powder has the highest swelling power percentage due to the ability to bind water in starch gel when exposed to heat, so it turns into steam and urges cell tissue to come out when exposed to high temperature. The mechanism of baking powder is to produce carbon dioxide to make the sponge cake expand and give the best results for the level of swelling powder of red bean sponge cake [18]. Besides, SP contains sugar esters or ryoto ester which is a mixture of vegetable emulsifiers and other ingredients to increase the volume of cake.…”

Section: Swelling Power and Stabilitymentioning

confidence: 99%

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Lee,

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This makes red beans one of the potential raw materials for making sponge cake without using wheat flour. However, red bean-based products need additional food additives to improve the physical characteristics of sponge cake. The purpose of this study is to develop a sponge cake product made from red bean flour as a substitute for wheat flour with the addition of food additives (SP, TBM, ovalette, baking powder, baking soda, and cream of tartar) also to determine the effect of using the type of leavening agent on physical characteristic and preference level on red bean sponge cake. Hardness, density, swelling power, swelling stability, crumbs analysis, color properties, and sensory evaluation was conducted using six different leavening agents. Furthermore, the sample analysis was performed triplicate then analysed using one-way analysis of variance (ANOVA). Based on the physical characteristic test, the best addition of food additives is SP, TBM, and baking powder. Furthermore, red bean sponge cake with the addition of SP was the most liked by the panelists with a score of 3.79.

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Section: Swelling Power and Stabilitymentioning

confidence: 99%

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Lee,

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Crackers

Tiwari,

Kataria

et al. 2023

Cereal-Based Food Products

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Inventions on phosphates for chemical leavening

Gélinas

2022

Int J of Food Sci Tech

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Summary Baking powders contain leavening acids that activate gas‐releasing agents such as sodium bicarbonate. This is a review of the patent literature on phosphate‐based leavening acids developed between 1856 and 2019. Overall, 174 patented inventions were found on 28 phosphate‐based compounds, which corresponded to more than half of the inventions disclosed on leavening acids. Inventors had a strong interest in monocalcium phosphate, sodium acid pyrophosphate and, to a lesser extent, sodium aluminium phosphate and miscellaneous acid phosphates. As cheap alternatives to tartrates, most early phosphate‐based leavening acids were difficult to keep because they had a high affinity for moisture and tended to react prematurely with gas‐releasing agents in baking powders. The evolution of phosphates in chemical leavening reflected changes in the consumption of bakery foods, especially in the United States where chemical leavening has been very popular for food preparations like prepared flours, ready‐to‐use bakery mixes and refrigerated doughs. Sodium‐free phosphates are solutions to reduce salt intake in food. Alternatives to phosphates are searched due to potential health issues.

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Influence of different types of baking powder on quality properties of muffins

Cited by 4 publications

References 24 publications

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Crackers

Inventions on phosphates for chemical leavening

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