There are many different chemical leavening agents available to the baker. These include baking soda (sodium bicarbonate), ammonium bicarbonate, potassium bicarbonate, baking powder (baking soda, calcium phosphate and sodium aluminum sulfate) and leavening acids. Generating CO2 and neutralizing sodium bicarbonate is the primary role of leavening acids, but, is important not to forget the secondary role and effects of them. Taking into consideration these facts, the objectives of experiments was to establish the connection between quantity and quality of leavening agents and the quality of bakery products.
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