Leavening composition and process of making
作者： Barbara B. Heidolph , David R. Gard
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摘要: A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said exhibiting, the dough rate of reaction (DRR) test, maximum release carbon dioxide occurring between about 17 to 40 minutes after initial mixing, being at least twice observed termination mixing time test. The is particularly useful systems for refrigerated that an low factor which there large increase without change temperature. also batters, dry mixes, frozen and doughs batters.
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