Journal articles: 'Baking powder'

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Andy Brunning, special to C&EN. "Periodic Graphics: Baking soda versus baking powder." C&EN Global Enterprise 100, no. 14 (April 25, 2022): 18. http://dx.doi.org/10.1021/cen-10014-feature3.

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Murzaini, Nik Masturah Nik, Farah Saleena Taip, Norashikin Ab Aziz, and Nur Aalia Abd Rahman. "Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking." Current Research in Nutrition and Food Science Journal 8, no. 1 (February 1, 2020): 48–64. http://dx.doi.org/10.12944/crnfsj.8.1.05.

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Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p < 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.

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Barton, John R., Caroline A. Riely, and Baha M. Sibai. "Baking powder pica mimicking preeclampsia." American Journal of Obstetrics and Gynecology 167, no. 1 (July 1992): 98–99. http://dx.doi.org/10.1016/s0002-9378(11)91635-4.

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ФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА, and А. В. БОРИСОВА. "APPLICATION OF EGGSHELL POWDER AS A LEINING POWDER IN CUPCAKE FORMULATION." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 26–30. http://dx.doi.org/10.26297/0579-3009.2024.2-3.4.

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В хлебопекарном и кондитерском производстве для придания изделиям из теста пористой структуры используют разрыхлители. Яичная скорлупа (ЯС) считается пищевым отходом и в основном находит применение как удобрение для разрыхления почвы в аграрной промышленности и как дополнительный источник минеральных веществ в животноводстве. Содержащийся в скорлупе карбонат кальция способен действовать аналогично разрыхлителям для теста, поэтому ЯС потенциально можно применять в пищевой промышленности. Кроме того, в составе ЯС около 40% чистого кальция, а следовательно, она может служить дополнительным источником кальция для обогащения мучных кондитерских изделий. В связи с этим актуально исследование возможности порошка ЯС выступать в роли самостоя- тельного ингредиента в составе мучных кондитерских изделий для разрыхления теста. Разработаны рецептуры кексов с добавлением порошка ЯС, пекарского порошка и пищевой соды в качестве разрыхлителей теста. Определены физико- химические и органолептические показатели опытных образцов, проведен их сравнительный анализ. Сделаны выводы о влиянии вида разрыхлителя на качество изделий и перспективах применения порошка ЯС в качестве разрыхлителя. In baking and confectionery production, baking powder is used to give dough products a porous structure. Eggshells (ES) are considered food waste and are mainly used as a fertilizer for loosening soil in the agricultural industry and as an additional source of minerals in livestock farming. The calcium carbonate contained in the shell can act similarly to a leavening agent for dough, so ES can potentially be used in the food industry. In addition, ЕS contains about 40% pure calcium, and therefore, it can serve as an additional source of calcium for fortifying fl our confectionery products. In this regard, it is important to study the possibility of ES powder to act as an independent ingredient in the composition of fl our confectionery products for loosening dough. Recipes for cupcakes have been developed with the addition of ES powder, baking powder and baking soda as dough leavening agents. The physicochemical and organoleptic characteristics of the prototypes were determined and their comparative analysis was carried out. Conclusions have been drawn about the infl uence of the type of baking powder on the quality of products and the prospects for using ES powder as a baking powder.

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Yang, D. J., Chang Kuk You, J. W. Kim, T. H. Kim, Hong In Shin, Kyo Han Kim, J. H. Lee, and Suk Young Kim. "Preparation of Biodegradable Porous Calcium Metaphosphate Granules as Bone Filler by Starch Consolidation." Key Engineering Materials 284-286 (April 2005): 369–72. http://dx.doi.org/10.4028/www.scientific.net/kem.284-286.369.

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Porous calcium metaphosphate granules for bone fillers were prepared by starch consolidation with baking powder and surfactant. Paste for foaming was prepared by the mixing of calcium metaphosphate powder and water with the various amount of starch (10~20㎛ size), where solid contents 30%, 45%, 60% of the paste. In order to obtain the optimum micro/macro porous structure, the appropriate contents of baking powder and surfactant at a fixed content of starch were examined. In order to examine the content of baking powder on pore morphology, the baking powder was added 60, 180, and 300 wt% of the paste at fixed content of starch. And then, in order to investigate the effect of surfactant on porous structure, surfactant was added 0.035, 0.1, and 0.16 wt% of paste weight at fixed content of starch and baking powder. Foaming was conducted using microwave method, and foamed samples were sintered at 900 °C. The sintered porous blocks with starch only showed uneven and closed macro pores without any micro pores. However, the sintered porous blocks with starch, baking powder, and surfactant showed homogeneous micro and macro porous structures ranging 20~60, and 300~1000 ㎛ in pore size, respectively. The porosity was increased with the increase of surfactant up to about 70 %.

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Rohatgi, Richa, and A. K. Kapoor. "New Visualizing Agents for Developing Latent Fingerprints on Various Porous and Non-Porous Surfaces Using Different Household Food Items." Asian Journal of Science and Applied Technology 3, no. 2 (November 5, 2014): 33–38. http://dx.doi.org/10.51983/ajsat-2014.3.2.792.

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Most of the time it is seen that the conventional fingerprint powders used for developing latent fingerprints aretoxic and pose potential health hazards. In order to overcome this disadvantage I have attempted to use new powders for developing latent fingerprints which are simple, non- toxic, less expensive than the commercially used fingerprint powders. These are easily available in every house. In the present study a preliminary attempt has been made to develop latent fingerprints with commonly used household kitchen food products such as cocoa powder, custard powder, corn flour, baking soda, baking powder, black salt, edible food (orange colour) and turmeric powder. This type of work has not been reported previously and can provide useful information to the investigators in cases of scarcity or non-availability of regular conventional fingerprint development powders. The use is simple and a novice in the field of forensic fingerprinting can also do it.

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RABER, LINDA. "RUMFORD BAKING POWDER BECOMES A LANDMARK." Chemical & Engineering News 84, no. 28 (July 10, 2006): 74–75. http://dx.doi.org/10.1021/cen-v084n028.p074.

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Marsigit, Wuri, Bonodikun Bonodikun, and Lortina Sitanggang. "EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS." Jurnal Agroindustri 7, no. 1 (May 27, 2017): 1–10. http://dx.doi.org/10.31186/j.agroind.7.1.1-10.

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The purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.

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Ashari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M., and Ismail Fitry Mohamed Rashedi. "Effects of leavening agents in batter system on quality of deep-fried chicken breast meat." Food Research 4, no. 2 (October 7, 2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.

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The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

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Chu, Yan, Leen Al-Sayyed, and Katie Schroeder. "S1861 A Curious Case of Baking Powder." American Journal of Gastroenterology 116, no. 1 (October 2021): S819. http://dx.doi.org/10.14309/01.ajg.0000780976.97029.11.

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Nugroho, FK Budi, S. Sumarni, A. G. Thamrin, Roemintoyo, and FD Isnantyo. "Using Baking Powder as Additional Concrete Material." IOP Conference Series: Materials Science and Engineering 858 (July 4, 2020): 012005. http://dx.doi.org/10.1088/1757-899x/858/1/012005.

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Martynova, E. G., Y. S. Perepelitsa, and N. A. Sharapova. "THE USE OF MUSTARD POWDER IN BAKING." Agro-Industrial Technologies of Central Russia 4, no. 30 (December 2023): 31–38. http://dx.doi.org/10.24888/2541-7835-2023-30-31-38.

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Today, bread as a food product is of particular importance. It should not only have good quality, but also high nutritional value and have preventive properties. Now new technologies are being introduced into the bakery industry, the range of products is increasing, more and more new factories and bakeries are being built. The use of various herbal additives allows not only to expand the range, but also contributes to increas-ing the nutritional and biological value of the finished product. According to GOST R 51074-97, a food addi-tive is a chemical or natural substance that is not used in its pure form as a food product or a typical food in-gredient that is intentionally introduced into a food product during its processing, processing, production, storage or transportation (regardless of its nutritional value) as an additional component that has a direct or indirect effect on the characteristics of the food product. Mustard powder can act as one of such additives in wheat bread recipes. Dry mustard powder loosens the dough and gives it a special taste, in which there will not be a drop of bitterness. To make bread, 3%, 5% and 10% mustard powder were added to the dough. Ac-cording to the results of the research, the quality assessment was carried out according to organoleptic and physico-chemical indicators and tasting. Based on trial baking and laboratory studies, it was found that the optimal dose of mustard powder is 5% of the flour weight.

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Mubarok, Ahmad Zaki, and Ardelia Winata. "Pengaruh Substitusi Tepung Terigu dengan Tepung Umbi Dahlia dan Konsentrasi Baking Powder terhadap Karakteristik Fisik Cookies Kaya Serat." Jurnal Aplikasi Teknologi Pangan 9, no. 4 (November 29, 2020): 175–80. http://dx.doi.org/10.17728/jatp.5864.

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Cookies merupakan salah satu makanan ringan yang disukai disemua kalangan umur. Umumnya cookies terbuat dari tepung terigu, memiliki kandungan karbohidrat dan lemak yang tinggi namun mengandung kadar serat yang rendah. Pada penelitian ini tepung umbi dahlia digunakan sebagai substitusi tepung terigu untuk pembuatan cookies kaya serat. Tujuan dari penelitian ini adalah untuk mengkaji penggunaan tepung umbi dahlia sebagai substitusi tepung terigu dan konsentrasi baking powder dalam formulasi pembuatan cookies. Rasio tepung umbi dahlia dan tepung terigu pada penelitian ini yaitu 15:85, 30:70, dan 45:55; dan konsentrasi baking powder yang digunakan yaitu 1–3% dari berat tepung. Metode Derringer’s Desirability Function digunakan untuk mendapatkan formula terbaik, dengan membandingkan kedekatan nilai karakteristik fisik cookies yang diberi perlakuan dengan karakteristik fisik cookies kontrol sebagai target. Hasil penelitian ini didapatkan formula terbaik untuk pembuatan cookies kaya serat adalah penggunaan rasio tepung umbi dahlia dan tepung terigu sebesar 30:70 dan penggunaan baking powder konsentrasi 3% dengan nilai total desirability (D) sebesar 0,87. Kesimpulan dari penelitian ini adalah cookies kaya serat berhasil dapat diproduksi dengan menggunakan tepung umbi dahlia dan jumlah penambahannya yang terbaik, dapat ditentukan.Effect of Substitution of Wheat Flour with Dahlia Tuber Flour and Concentration of Baking Powder on Physical Properties of Fiber Rich CookiesAbstractCookies are one of the snacks favored by wide range of consumers’s age. Usually, cookies made from wheat flour, which have high content of carbohydrate and fat but low content of fiber. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber rich cookies. The effect of dahlia tuber flour was analyzed in the a varied baking powder addition. Dahlia tuber flour and wheat flour at ratio of 15:85, 30:70, and 45:55 (w/w); and baking powder concentration of 1–3% from total weight of the flour was usedas formula. Optimum formulation was obtained by Derringer’s Desirability Function, which compares the relation value of the physical properties of cookies made with dahlia tuber flour and control cookies which was made of wheat flour. The result showed that optimum formula to produce fiber rich cookies was obtained on the ratio of 30:70 and baking powder at concentration of 3%, with total desirability (D) value of 0.87. As conslusion, high fiber content cookies was succsessfully produced and the best dahlia tuber flour addition was determined optimally.

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CONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE, and AMELIA BUCULEI. "Study on the opportunity to improve the quality of the flour for pastry by adding chemical leavening agents." Romanian Biotechnological Letters 27, no. 4/2022 (September 20, 2022): 3628–35. http://dx.doi.org/10.25083/rbl/27.4/3628.3635.

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Food products that do not require practices for processing, and are easy to prepare have attracted the attention of consumers. An example of this type of product is the premixes formulations for cake mix which allows the cake to be made easily and quickly. The consumer of this type of product has the expectation, when following the instructions, to obtain a uniform and quality product. There are many different chemical leavening agents available to the baker. These include baking soda (sodium bicarbonate), ammonium bicarbonate, potassium bicarbonate, baking powder (baking soda, calcium phosphate and sodium aluminum sulfate) and leavening acids. Generating CO2 and neutralizing sodium bicarbonate is the primary role of leavening acids, but, it is important not to forget their secondary role and their effects. Taking into consideration these facts, the objective of experiments was to establish the connection between quantity and quality of leavening agents and the quality of bakery products. As the chemical leavening agents get into flour, it is also important to comprehend how they influence the rheological parameters of flour with direct implication in the quality of the products made. For experiments, baking powder was used, which was added in specific quantities to wheat flour. The flour samples were made, and the samples obtained were sensory evaluated in the panel. Correlating Mixolab Profiler indices with the baking samples, and also with the legislation regarding, the best results were obtained for flour with 2% baking powder.

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Derr, Bretton J., Henry R. Derr, Tricia Lewis, and Tom Hanninen. "Gas Me Up, or, A Baking Powder Diver." Journal of Chemical Education 77, no. 2 (February 2000): 171. http://dx.doi.org/10.1021/ed077p171.

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Lille, Martina, Anni Kortekangas, Raija-Liisa Heiniö, and Nesli Sozer. "Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour." Foods 9, no. 11 (October 23, 2020): 1527. http://dx.doi.org/10.3390/foods9111527.

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This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

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Hsiao, Ta Ching, and Sheng Tsao. "Synthesis and Purification of Silicon Carbide Powders for Crystal Growth." Materials Science Forum 717-720 (May 2012): 37–40. http://dx.doi.org/10.4028/www.scientific.net/msf.717-720.37.

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Silicon carbide powders were prepared in a vacuum induction melting furnace (VIM). Silica and silicon were used as sources of silicon, and graphite powder was used a source of carbon. Pressures of 0.1 and 0.01 atm were selected as the operation conditions, and different silicon carbide powders were prepared. Free carbon and remnant silica were removed by high-temperature baking in air and acid leaching. Low-pressure powders show better crystallinity; moreover, free carbon and silica were rarely found in the product after baking and leaching. The low-pressure grains were prismatic whereas the high-pressure grains were porous. This shows that pressure is a critical parameter in silicon carbide formation, and low-pressure makes the low-temperature synthesis of silicon carbide feasible. Glow discharge mass spectra were used to analyze the impurity content in silicon carbide powders. After baking and leaching, the purity is increased from 3N5 (99.95 wt.%) to 4N5 (99.995 wt.%). Further purification procedures will be combined to meet the quality requirements for crystal growth.

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Shrikant Baslingappa Swami, N.J.Thakor, and U.N.Shinde. "Effect of Baking Temperature and Oil Content on Quality of Finger Millet Flour Cookies." Journal of Agricultural Engineering (India) 50, no. 4 (February 16, 2024): 32–38. http://dx.doi.org/10.52151/jae2013504.1529.

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Finger millet flour along with other ingredients were used to develop cookies using varied oil content (30, 35 and 40 %), baking temperature (180, 200 and 220°C) and time intervals keeping other ingredients (baking powder 0.7%, sugar 30%, vanilla flavour 2 %) constant. The prepared cookies were tested for adjudging it’s textural (mainly hardness), colour and baking time. Sensory analysis of prepared cookies by nine-point hedonic scale indicated that the overall acceptability (colour, texture and flavour) of the cookies prepared with temperature at 200°C and 30 % oil content was more than the other samples.

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Nilova, L. P., S. M. Malyutenkova, M. S. Kaigorodtseva, and A. A. Evgrafov. "The formation of quality and antioxidant properties of bakery products with cloudberry powder." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 138–43. http://dx.doi.org/10.20914/2310-1202-2018-2-138-143.

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This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

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Lee, S. M., F. Widodo, and D. Lo. "The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (May 1, 2024): 012023. http://dx.doi.org/10.1088/1755-1315/1338/1/012023.

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Abstract 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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Afriansyah, Afriansyah, Nurmaidah Nurmaidah, and Amsuardiman Amsuardiman. "Analisa Kenaikan Volume dan Kuat Tekan pada Campuran Beton Non Pasir dengan Penambahan Baking Powder." JOURNAL OF CIVIL ENGINEERING, BUILDING AND TRANSPORTATION 1, no. 1 (May 2, 2017): 1. http://dx.doi.org/10.31289/jcebt.v1i1.364.

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Kebutuhan manusia akan bahan bangunan yang efisen, ekonomis dan mudah dalam pengerjaan, memicu penelitian dalam hal tersebut, salah satunya ialah beton, selai sebagai konstruksi bangunan beton juga berguana bagi konstruksi jalan raya yaitu rigid, dinding penahan, dan juga berguna untuk non struktural seperti dinding pemisah atau dinding isolasi dan dinding parit.Pada proses pembuatan bahan konstruksi banyak berbagai macam jenis dari semen, mulai dari portland tipe I, II dan III, semua jenis ini dimaksudkan memiliki fungsinya masing-masing, namun kembali lagi kebutuhan akan beton yang efisien, ekonomis dan workability lebih dicari. Untuk itu, banyak hal yang telah dilakukan dalam rangka mencari alternatif lain namun juga memikirkan efek lingkungan yang tidak berdampak negatif terhadap alam, salah satunya dengan cara mengurangi penggunaan pasir yang menghasilkan produk baru dari beton yang dikenal sebagai Beton Non pasir, dalam hal ini peneliti mencoba mengaplikasikan penggunaan campuran beton non pasir dengan penambahan baking powder dan faktor air semen yang lebih diperbesar yaitu 0,5 dengan maksud tidak mengurangi volume beton pada umumnya.Pada penelitian ini Baking Powder (Natrium Bikarbonat) dicampurkan dengan adonan beton dengan variasi 0%, 0,5 %, 1 % , dan 1,5 %, kemudian beton non pasir campuran baking powder akan diuji kuat tekan dan kenaikan volumenya.

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Lasunon, Patareeya, Nutchanat Phonkerd, Somprasong Pariwat, and Nipaporn Sengkhamparn. "Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice." Molecules 27, no. 11 (June 4, 2022): 3615. http://dx.doi.org/10.3390/molecules27113615.

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The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.

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Yakubu, Y., Z. Q. Aliyu, A. Usman, and O. Evans. "Split-plot Central Composite Experimental Design Method for Optimization of Cake Height to Achieve desired Texture." Nigerian Journal of Basic and Applied Sciences 28, no. 1 (April 23, 2021): 30–39. http://dx.doi.org/10.4314/njbas.v28i1.5.

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In many industrial experimental situations, the levels of certain factors under investigation are much harder to change than others due to time and/or cost constraints. An appropriate approach to such situations is to restrict the randomization of the hard-to-change (HTC) factors, which leads to a split-plot structure. This work designs and conducts a split-plot central composite experiment for optimizing cake height using oven temperature(Factor A) as the HTC factor, amount of flour (B), baking powder (C), and amount of milk (D) as the easy-to-change (ETC) factors. A second-order split-plot central composite design (CCD) model was fit to the generated data and analyzed using generalized least squares (GLS). A stationary point, which gives optimum cake height, was then determined. The results show that main effects of oven temperature, flour, baking powder, and milk were highly significant on the cake height . Their quadratic effects were also significant except that of the flour. The flower/baking powder interaction effect was significant. The fitted model accounted for about 95% of the total variability in the cake height data. The observed optimum cake height was ̂ at a stationary point: A . This study has established the potentials of response surface experiments in optimizing products in food industries. Keywords: Experiment, split-plot CCD, Cake height, Design, Stationary point.

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Nuraskin, Cut Aja, and Reca Reca. "EFEKTIVITAS PASTA GIGI BAKING SODA DAN NON BAKING SODA TERHADAP PENURUNAN STAIN PADA PEROKOK." JURNAL MUTIARA KESEHATAN MASYARAKAT 7, no. 1 (August 12, 2022): 42–50. http://dx.doi.org/10.51544/jmkm.v7i1.3075.

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Many people do not realize that smoking habits can affect the level of dental and oral hygiene, smoking causes abnormalities of the tongue, gums, oral mucosa, palate in the form of nicotinic stomatitis, fungal infections, and causes discoloration of the te eth. Sodium bicarbonate is a chemical compound with the formula NaHCO3 belonging to the salt group and is often found in the form of white powder crystals. Where the content of sodium bicarbonate can remove stains on smokers. The purpose of this study was to determine the effectiveness of the use of toothpaste containing baking soda and non-baking soda to reduce stains in smokers.This type of research is analytic with a quasi-experimental method. The sample was used as many as 62 people then divided into 2 groups which were then checked for staining conditions before and after the use of toothpaste containing baking soda and non -baking soda.The results showed that the average tooth staining before and after brushing using toothpaste containing baking soda showed a decrease in staining on the Lobene intensity measurement as much as 0.324, lobene area as much as 0.217, combined as much as 0.541, with p = 0.000 < = 0, 1. While the average tooth staining before and after using non -baking soda toothpaste there was a decrease in stain on Lobene intensity measurements as much as 0.043, Lobene area as much as 0.016, combined as much as 0.059 , with p value = 0.116 > = 0.1.This study concluded that the use of toothpaste containing baking soda was more effective than non-baking soda toothpaste to reduce the stain index in smokers. It is suggested that the public can use toothpaste containing baking soda as an alternative to remove stains on the teeth, and pay more attention to the status of oral hygiene.

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Marigliano, Marco. "Baking powder wars: the cutthroat food fight that revolutionized cooking." Business History 62, no. 2 (July 18, 2018): 369–70. http://dx.doi.org/10.1080/00076791.2018.1480575.

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Ma, Fengyun, and Byung-Kee Baik. "Soft wheat quality characteristics required for making baking powder biscuits." Journal of Cereal Science 79 (January 2018): 127–33. http://dx.doi.org/10.1016/j.jcs.2017.10.016.

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Hii, C. L., N. A. R. S. Kumaran, C. H. Cheah, K. L. Tan, B. Mistry, and C. L. Chiang. "Baking Kinetics and Characteristics of Cake Mixture Formulated with Mealworm Powder." IOP Conference Series: Materials Science and Engineering 1257, no. 1 (October 1, 2022): 012052. http://dx.doi.org/10.1088/1757-899x/1257/1/012052.

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Abstract Yellow mealworm (Tenebrio Molitor) was reported containing 24.3 to 27.6% protein content. However, public acceptance is still relatively low as many tend to reject it as a source of food. Hence, studies were carried out to incorporate dried mealworm powder into a standard butter cake mixture formulation. Yellow mealworms were dried using an air ventilated oven at 80°C. The dried mealworms were then ground into powder and added in a standard butter cake formulation (0%, 5% and 10%). Baking was carried out in a convective oven at 140°C for 30 minutes. Moisture content, colour, texture and protein content were analysed. The effective diffusivity values of the cake samples varied from 4.46 × 10-11 m2/s to 4.72 × 10-11 m2/s. Significant observations were recorded for the L * and b * values obtained among the cake samples. The firmness of the cake increased while the springiness decreased as addition of the mealworm powder was increased. An increase in protein content was observed from 5.99% to 11.12% with the addition of mealworm powder in the cake formulation.

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Secchi, Nicola, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, and Pasquale Catzeddu. "Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder." Journal of Food Quality 2018 (2018): 1–10. http://dx.doi.org/10.1155/2018/7901901.

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The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a commercial blend with strong and tenacious gluten (48T) and the other coming from one single cultivar, characterized for having weak and sticky gluten (4T). Two different types of typical Mediterranean bread were produced, pan bread and flat bread, and their quality characteristics were measured, together with their shelf life. The volume of 4T pan bread was improved by the addition of 5% ovine whey powder. In the case of 48T, the volume of bread was negatively affected by the addition of ovine whey powder. Moreover, flat bread made with 4T was more extensible after the addition of ovine whey powder and showed lower starch retrogradation over time than the same type of bread made with 48T. Among the different pan bread types, consumers preferred 4T with 5% of substitution, which also showed an improved cell size distribution in the crumb.

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Pulungan, Maimunah Hindun, and E. F. Sri Maryani Santoso. "Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient." Industria: Jurnal Teknologi dan Manajemen Agroindustri 9, no. 3 (December 28, 2020): 184–94. http://dx.doi.org/10.21776/ub.industria.2020.009.03.3.

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This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

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Kumar, Yashwant, Nishant Kumar Ariya, Dr Md Khalid Khan, and Dr Satyananda Swain. "Development of Hazelnut Powder Fortified Ragi Cookies." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (May 31, 2023): 7138–41. http://dx.doi.org/10.22214/ijraset.2023.53381.

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Abstract: Baking Industry is considered as one of the major part of food processing in India. Bakery products have become popular among different sections of the population due to increased demand for convenience foods. Cookies among the bakery products are most important in the world. These are an important food product used as by children and adults. Cookies differ from other baked products like cakes and breads. Because of low moisture content which ensures that they are free from microbial spoilage and confer long shelf life in the product.

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Maslov, Alexander, Zamira Mingaleeva, and Olga Reshetnik. "Mushroom Powder Application of Oyster Mushroom for Activation of Pressed Baking Yeast." Food Industry 5, no. 4 (December 25, 2020): 38–44. http://dx.doi.org/10.29141/2500-1922-2020-5-4-6.

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The article concerns the study of pressed baking yeast activation with mushroom powder obtained by drying oyster mushrooms (grain size – 100 microns; humidity – 5.0–6.0 %). A man carried out the work according to the methods used in baking to determine the yeast fermentation activity. To optimize yeast activation parameters the researchers used a second order Box–Hunter rotatable plan for two factors. The optimal ratio of yeast and oyster mushroom powder in the nutrient medium for yeast activation is 1:2.45; the activation time is 31 minutes. The compressed yeast activation in a nutrient medium containing oyster mushroom powder contributes to an increase in the zymase and maltase activity of yeast, which increase on average by 52.1 and 62.7 %, respectively, compared to the control. The results obtained indicate that the oyster mushroom powder use is promising for compressed yeast pre-activation. The use of this additive in bakeries will potentially reduce the fermentation time of test semi-finished products by increasing the fermentation activity of yeast. In addition, it is possible to improve the quality characteristics of finished products due to the enrichment of biologically active substances contained in oyster mushrooms. Further research should determine the effect of yeast activation using oyster mushroom powder on the physical, chemical and organoleptic quality indicators of finished bakery products.

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Goswami, Meena, B. D. Sharma, S. K. Mendiratta, Vikas Pathak, R. R. Kumar, Suman Talukdar, and Heena Sharma. "Standardization of formulation and processing conditions for development of nutritional carabeef cookies." Nutrition & Food Science 45, no. 5 (September 14, 2015): 677–87. http://dx.doi.org/10.1108/nfs-02-2015-0017.

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Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation. Findings – Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment. Research limitations/implications – The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers. Originality/value – Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

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Ghose, Sulagna. "Preparation and Quality Evaluation of Cookies prepared from a blend of Quinoa (Chenopodium quinoa) Flour, Rolled Oatmeal (Avena sativa) and Bean (Phaseolus vulgaricus) Powder." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (January 31, 2022): 84–88. http://dx.doi.org/10.22214/ijraset.2022.39469.

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Abstract: Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.

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Zhao, Yang, Xiaohong Ge, Xing Wang, Ke’an Yue, Yi Chen, and Jinhuo Wang. "Investigation of cleaning effect for airport runway lamps by using baking soda powder." E3S Web of Conferences 341 (2022): 01004. http://dx.doi.org/10.1051/e3sconf/202234101004.

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In order to ensure the bright effect of airport navigation lights, dry powder cleaning technology was adopted in this paper to improve the efficiency of removing sticky dirt on the lamp surface. The atomization scheme by mixing dry powder with water was designed through deliberately selecting the appropriate injection nozzle structure to reduce impact of powder pollution on the environment. Both simulation analysis and experimental testing showed that the overall cleaning effect and the atomization scheme were feasible, which reduce the dust pollution by more than 90%.

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Martínez-Pineda, Montserrat, Cristina Yagüe-Ruiz, and Antonio Vercet. "How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?" Foods 9, no. 5 (May 13, 2020): 626. http://dx.doi.org/10.3390/foods9050626.

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Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables.

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Joung, Yong Myeon. "Baking characteristics of white bread containing added varieties of rice powder." Korean Journal of Food Preservation 26, no. 1 (February 28, 2019): 83–89. http://dx.doi.org/10.11002/kjfp.2019.26.1.83.

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VASANTHA RUPASINGHE, H. P., LAIXIN WANG, NANCY L. PITTS, and T. ASTATKIE. "BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER." Journal of Food Quality 32, no. 6 (December 2009): 685–94. http://dx.doi.org/10.1111/j.1745-4557.2009.00275.x.

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Aidoo, Atta Kwesi, Amina Dawood, Jerry Fenteng Asamoah, Zippora Appiah-Kubi, Godfried Ohene-Mensah, Daniel Agbetiameh, Felix Frimpong, Joseph Nii Lamptey, Maxwell Kwodane, and Catherine Kofogi Kaba. "In Vitro Efficacy of Three Potential bioagents against Lasiodiplodia theobromae, Causal Agent of Postharvest Fruit Deterioration of Avocado." Journal of Horticultural Research 32, no. 1 (June 1, 2024): 25–32. http://dx.doi.org/10.2478/johr-2024-0009.

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Abstract The postharvest rot fungus, Lasiodiplodia theobromae, poses a significant threat to the avocado trade in Ghana as it discounts both the quality and shelf life of freshly harvested avocado fruits. This study evaluated the biological effect of three bioagents, garlic, baking soda, and black pepper, on mitigating posthar-vest rots of avocado fruits caused by L. theobromae. Isolates of L. theobromae obtained from spoiled fruits were identified using morphological, molecular, and pathogenicity procedures. Eight isolates of L. theobromae were similar in morphology and pathogenicity and genetic markers (ITS). The three bioagents, garlic and pepper seed powder, and baking soda, were evaluated in vitro using the food poison technique at two concentrations, 10 g and 20 g per 100 ml of water. Garlic at 20 g/100 ml of water completely inhibited mycelium growth, followed with 10 g/l (7.8%), and baking soda at 20 g/l (32.6%). Further studies of these bioagents on fruit are recommended.

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Prasad BhagyawanNikam, AkankshaDilip Tiwari, and Kinjal P. Rana. "Development of muffins from oats flour using natural sugar (Dates and honey) fortified with sunflower and pumpkin seeds powder." International Journal of Science and Research Archive 8, no. 2 (April 30, 2023): 407–14. http://dx.doi.org/10.30574/ijsra.2023.8.2.0256.

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The study of muffins development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main aim of the study was to develop muffins. The goalof the study was to developed muffins which provides minerals which found in pumpkin and sunflower seeds and which are rich in antioxidant and antimicrobial property and rich in protein. Muffins was developed by using oats, sunflower and pumpkin seed flour which was first grounded and grind into powder and combinedwith other ingredients are lemon juice, honey, baking powder and baking soda, cocoa powder for taste were used. The oats, sunflower and pumpkinflour were taken into different variation during batter preparation. The batter was prepared first and filling in greased muffins cups and muffins were made. Four different formulations T1, T2, T3, and T0 were prepared. T3 was found to be the best formulation after sensory evaluation with 9 Point Hedonic Scale. Then developed muffins were further analyzed for sensory evaluation. The muffins showed 34.92% ofmoisture content, 2.20% Ash content, 4.50 g protein content , 5.60 g fat content,52.78% carbohydrates content and 2.08 g fibre.

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Xie, Xinyuan, Zhihe Yuan, Kai Fu, Jianhui An, and Lingli Deng. "Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties." Foods 11, no. 14 (July 20, 2022): 2156. http://dx.doi.org/10.3390/foods11142156.

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Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

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Mishra, Anjuli. "Modifaction and Development of Oyster Mushroom-Based Cookies." Emerging Trends in Nutraceuticals 1, no. 2 (July 28, 2022): 36–42. http://dx.doi.org/10.18782/2583-4606.110.

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Mushroom cultivation is increasing day by day in Chhattisgarh as well as India and is an important dietary food for rural people. The protein nature of the cereal-based diet can be improved by fortification. Edible mushrooms are rich in protein, carbohydrates, minerals, and other nutritional compounds. Value additions of mushrooms in the form of powdered biscuits, cake etc, are sources that have incredible potential to fulfil nutrition demand. The present aim of the investigation was to develop oyster mushroom cookies mushrooms from locally accessible crude materials. Raw mushrooms were cleaned in normal water, whitened with steam for 10 minutes, sliced for uniform size, and kept dry in a solar dryer at 35℃ for 8 hours. Prepared a composition of flour, Rava, sugar, mushroom powder, milk powder, ghee, baking powder, baking soda, and salt for making biscuits. Mix all the ingredients and make the dough, roll it with the help of a rolling pin and keep it in the microwave at 170℃ for 40 minutes. After this, It was cooled and kept at room temperature and kept it in an air-tight container. The Biscuits were ready and sliced in uniform size in the form of round and square shapes for packaging. After analysis, it was found that mushroom-fortified cookies have high protein content, low-fat content, high fibre, minerals and vitamin content which will be useful to overcome malnutrition problems.

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Cahyaning Rini Utami and Nuriyah Fitriani. "Antioxidant Activity and Organoleptic Quality of Crackers with Differences in the Addition of Black Glutinous Tape and Baking Powder." Journal of Natural Sciences and Learning 2, no. 2 (September 20, 2023): 1–9. http://dx.doi.org/10.30742/jnsl.v2i2.85.

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Tapioca flour-based crackers are a popular dry snack in Indonesia, characterized by their high starch content. However, recent developments have focused on creating crackers that are not only tasty but also have high nutritional value. One way to achieve this is by fortifying crackers with fermented products like black glutinous rice tape. This ingredient is known for its excellent nutrition and high antioxidant content, making it a healthy addition to crackers. The expansion of the volume of crackers is the primary factor that affects the crispness and quality of the crackers. This study aims to determine the proportion of the addition of black glutinous rice tape and baking powder concentration to the characteristics of crackers and determine the best crackers that can produce good quality and are acceptable in terms of sensory. The research design was a randomized complete block design with two factors. The first factor of black glutinous rice tape percentage (20, 30, 40%) and the second factor of baking powder concentration (0.1, 0.2, 0.3%) repeated three times resulted in 27 attempts. The ANOVA two-way statistics was utilized by the researchers to evaluate the chemical data, followed by the Tukey test to detect any significant differences among the treatments. Moreover, they employed Friedman's method to carry out organoleptic testing. The Effectiveness Index method identified the best treatment for chemical and organoleptic analysis, which was T3B2 (0.2% baking powder and 40% black glutinous rice tape). This treatment resulted in an antioxidant activity of 141.15 ppm, a water content of 9.05%, and an ash content of 1.71%. In addition, the organoleptic scores for color, aroma, taste, and texture were rated 4.66, 4.66, 3.40, and 3.70, respectively (3=least liked, 4= liked).

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Nikolaou, Evgenia N., Evangelia D. Karvela, Argyri Papadopoulou, and Vaios T. Karathanos. "The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies." Antioxidants 12, no. 8 (August 9, 2023): 1583. http://dx.doi.org/10.3390/antiox12081583.

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Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assessed in terms of texture, color, and phenolic substances. SCP and SCLE enrichment decreased lightness by 15% and increased red hue by almost 30%, mainly in yeast formulations. SC addition reduced pH by more than 12% for SCP in both leavening conditions and at 10% to 12% for SCLE, depending on leavening agents. The SCLE addition doubled dynamic moduli and complex viscosity magnitudes and increased hardness at 75.7% compared to the control for baking-powder formulations. SC enrichment, compared to the control, increased the phenolic sum to more than 90% (87% SCLE, 96% SCP) in yeast formulations, presenting lower values (almost 70%) for baking powder. Antioxidant activity in 3D-printed snacks was positively influenced by SC incorporation, depending on the drying and leavening treatment. Phenolic content, in terms of total phenolic sum, origin, and composition, possibly impacts the product’s antioxidant activity by depicting antagonistic or synergistic phenomena. Ultimately, 3D printing is feasible for producing functional GF snacks enriched with sour-cherry extracts.

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Platon, Nicoleta, Vasilica-Alisa Arus, Ana-Maria Georgescu, Ileana Denisa Nistor, and Narcis Barsan. "White Bread Fortified with Calcium from Eggshell Powder." Revista de Chimie 71, no. 7 (August 4, 2020): 299–306. http://dx.doi.org/10.37358/rc.20.7.8248.

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This paper presents the preparation of white bread with different hen eggshell powder additions. The aim of this paper is to resolve at least two important aspects: the waste recovery from food industry and fortification of white bread with minerals (calcium). The addition of eggshell powder to the white bread preparation was up to 2% and an increase in bread quality was on elasticity and humidity starting with 0.5% eggshell powder addition. Bread aging occurred 10 to 12 h after its baking. After 24 h, all physico-chemical properties of bread crust and crumb in the case of fortified bread with calcium had a positive effect.

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Kadu, Kavita, Rohini Darade, and Kalyani Sarap. "Development and quality evaluation of Shrikhand Gola (Gulabajamon from Chakka)." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 2 (June 15, 2023): 473–75. http://dx.doi.org/10.15740/has/ijas/19.2/473-475.

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The experiment was conducted to standardize the procedure for preparation of best quality gulabajamon using chakka without reducing its acidity and moisture by heat treatment. The different properties of maida in combination with chakka are 30%, 40% and 50% by following the Baking powder in the ration of 1.5% 2% and 2.5%.

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Takanashi, Mayu, Mami Ogimoto, Kumi Suzuki, Nahoko Haneishi, Yuu Shiozawa, Naoko Tomioka, Chikako Kimura, et al. "Survey of Aluminium Content of Processed Food Using Baking Powder (2015–2016)." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 59, no. 6 (December 25, 2018): 275–81. http://dx.doi.org/10.3358/shokueishi.59.275.

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Kinahan, David, Marine Renou, Dirk Kurzbuch, Niamh Kilcawley, Éanna Bailey, Macdara Glynn, Colette McDonagh, and Jens Ducrée. "Baking Powder Actuated Centrifugo-Pneumatic Valving for Automation of Multi-Step Bioassays." Micromachines 7, no. 10 (October 1, 2016): 175. http://dx.doi.org/10.3390/mi7100175.

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Rodriguez Sandoval, Eduardo, Niza Cristina Otero-Guzmán, and Jorge Alexander Tabares-Londoño. "Influence of different types of baking powder on quality properties of muffins." DYNA 87, no. 214 (July 1, 2020): 9–16. http://dx.doi.org/10.15446/dyna.v87n214.83549.

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The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N), and lower crumb firmness (1.84 ± 0.01). The behavior of the PH16 sample in storage and at sensory level showed no significant differences with the chosen control sample.

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Hossain, Shakhawat. "Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality." International Journal of Nutrition and Food Sciences 5, no. 1 (2016): 31. http://dx.doi.org/10.11648/j.ijnfs.20160501.15.

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Asamoah, Eugenia Ayebea, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud, and Patricia Le-Bail. "Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties." Foods 12, no. 5 (February 23, 2023): 946. http://dx.doi.org/10.3390/foods12050946.

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In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO2 during baking. However, the optimization of a blend of constituents in BP is minimally documented, especially the selection of acids, which is often supported by the suppliers based on their experience. The objective of this study was to evaluate the impact of two sodium acid pyrophosphate leavening acids (SAPP10 and SAPP40) at different levels in BP on final pound cake properties. A central composite design of the response surface methodology (RSM) was used to design the blend ratio of SAPP with different amounts of BP to investigate some selected cake parameters such as specific volume and conformation. Results showed that increasing the BP level significantly increased the batter specific volume and porosity but dropped as BP approached maximum (4.52%). The batter pH was influenced by SAPP type; SAPP40 presented a relatively sufficient neutralization of the leaving system as compared to SAPP10. Furthermore, lower BP levels resulted in cakes with large air cells, which presented a non-homogeneous crumb grain. This study therefore highlights the need to identify the optimum amount of BP to attain the desired product qualities.

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Journal articles on the topic 'Baking powder'

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