Method and system for regulating leavening reactions
作者： Bruce W. Robb , Abdel Abdelrahman , David J. Domingues
DOI:
关键词: Leavening agent 、 Materials science 、 Food science
摘要: A method and system for regulating the reaction rate of leavening agents in a dough product is described. The include adding agent to manipulate dough. preparing chemically-leavened packaged or canned by combining chemical with ingredients; placing package; allowing react generate gas expand substantially fill package.
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