Değişik Gaz Salınımı Hızlarına Sahip Kabartma Tozlarının Pandispanya Tipi Keklerin Nitelikleri Üzerindeki Etkileri

This research was done to investigate of different gas swaying time of baking acids on the qualitative characteristics of sponge type cakes. For this purpose, sodium bicarbonate and also potassium bitartarat, monocalcium phosphate anhydrate, sodium acid pyrophoshate were used to prepare cake mixtures as baking acids. These baking acids were used either alone or mixed at a different rates and added to the mixture 1.25% of dough weight. The results showed that medium fast baking acids which sway gas easily should be used at every stage of production in baking acid combinations. It was determined that monocalcium phosphate anhydrate is the best baking acid and sodium acid pyrophosphate which affects slowly can also be used for this purpose.