Читать книгу Food Chemistry - Dennis D. Miller - Страница 34

Cations and anions from chemical leaveners may alter the elastic and viscous properties of the dough and the texture and resiliency of the crumb. Calcium and aluminum ions can prevent coalescence of air bubbles into larger cells so that the structure of the finished product remains fine. Thus, two leavening acids with similar leavening rates may produce products with different textures.