摘要
众所周知，膨松剂在焙烤中的主要作用是在焙烤或混合生面团和稀面糊时提供所需气体，以使焙烤产品获得充气膨松的效果，增加体积并改善口感及外观质量。
The function of leavening agents in baking is to provide a gas for aeration and expansion of dough or batter during mixing and baking, thus resulting in bakery products of light, porous and spongy structure with fine textural quality and desirable palatability. It is important to use the appropriate leavening acids (fast-releasing, delayed-releasing, heat-activated, time-releasing) for different products. Here is an in-depth study on this essential bakery processing ingredient.
出处
《中国食品工业》
2001年第5期18-19,共2页
China Food Industry
