Elementary Food Science pp 295-301 | Cite as
Bakery Products
Chapter
Abstract
Bakery products include those leavened (raised) by the carbon dioxide produced by the growth of yeasts (i.e., breads, rolls, etc.), items leavened by carbon dioxide produced chemically through the use of baking powder (including cakes, doughnuts, biscuits, etc.), items leavened by the incorporation of air (i.e., batter-whipped breads, angel food cake, etc.), and unleavened products (crackers, pie crusts, etc.).
Keywords
Milk Powder Bakery Product Bake Good Hard Wheat Hydrogen Tartrate
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
Preview
Unable to display preview. Download preview PDF.
Copyright information
© Springer Science+Business Media Dordrecht 1996