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Effect of coencapsulating milkfat and leavening agents on batter rheology

Effect of coencapsulating milkfat and leavening agents on batter rheology

Cereal Foods World 42(10): 825-829

Single- and double-acting baking powders were coencapsulated with butter oil and carbohydrate matrices forming instant baking mixes. Batters formulated from the encapsulated and coencapsulated powders were significantly more elastic (P lt 0.05) than batters from the standard non-encapsulated formulation. The process of coencapsulating baking powders and butter oil in carbohydrate matrices resulted in a loss (25-75%) of the leavening power (CO-2). The loss of CO-2 potential in the batters resulted in lower weight loss in baked muffins.

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