Читать книгу Food Chemistry - Dennis D. Miller - Страница 42

1 Control 1 (no leavening acid and no sodium bicarbonate)

2 Control 2 (1 g sodium bicarbonate but no leavening acid)

3 Fast‐acting leavening acid (use monocalcium phosphate monohydrate)

4 Slow‐acting leavening acid (use sodium aluminum sulfate)

5 Double‐acting leavening acid (use a 50 : 50 mixture of MCP monohydrate and SAS).

6 Baking powder (3.8 g), no sodium bicarbonate.