Gas Production of Chemical Leavening Agents and Effects on Textures of Cookies

화학 팽창제의 가스 발생과 쿠키의 텍스쳐 비교

  • Published : 1997.12.01

Abstract

The production rates of leavening gases and textures of cookies were investigated with various chemical leavening agents(baking powders). The chemical leavening agents could be divided into three group of a fast-acting group such as potassium bicarbonate, tartaric acid, aluminium ammonium sulfate, and fumaric acid, a slow-acting group such as ammonium bicarbonate, sodium bicarbonate, $glucono-{\delta}-lactone$, and ammonium chloride. and a double-acting group such as anhydro monocalcium phosphate, disodium dihydrogenpyrophosphate, and aluminium potassium sulfate according to the different production rate of gases. The leavening rate of ammonium bicarbonate, which was the highest of all leavening agents used in this experiment, was 131.25%. But its after-taste in a cookie was not good due to the residual ammonia. $Glucono-{\delta}-lactone$ only had no after-taste. The higher leavening rate, the more peaks in texture profile graph. Ammonium bicarbonate showed the most peaks in this experiment. It was found that the number of peak had correlation with brittleness of cookies $(r^2=0.8176)$ and brittleness of cookies was different as to various chemical leavening agents.

Keywords

leavening agents;gas production rate;brittleness;texture analyser