제과 및 제빵에 있어서 조직의 형태 및 텍스쳐를 결정하는 핵심적인 요소는 ROR 과 NV 이며, ROR 과 NV를 적절히 조절하여야 제품의 볼륨, 밀도, 조직감/식감이 결정되기 때문이다.
Bakery goods with SAPP & CAPP-leavening
Leavening at its best
Focus on Applications
Classification of Budenheim leavening acids
Baked goods need leavening to rise
The process of chemical leavening
How to find the right leavening acid?
The selection of leavening acids depends on the rate of gas release.
Different leavening acids classified by their reaction behaviour can be used for different baked goods. The carbon dioxide developed at 27℃ within 8 min in a dough and measured in laboratory kneader is considered as the “pre-rise”(bench-time activity) of the relevant leavening acid.