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

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 a...

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Bibliographic Details

Main Authors:	Otero Guzmán, Niza Cristina, Rodríguez Sandoval, Eduardo, Tabares Londoño, Jorge Alexander
Format:	Article
Language:	English
Published:	2020
Subjects:	leavening powder sodium bicarbonate texture cake leudante bicarbonato de sodio textura torta
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7556842
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