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KMID : 0380619740060040214
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Korean Journal of Food Science and Technology
1974 Volume.6 No. 4 p.214 ~ p.218
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An Experimental Study on the Quality of Domestic Baking Powders
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Abstract
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Eight different baking powders available in the domestic market have been analyzed and all of them have been found to belong to the sulfate type except for the sample H which is the phosphate type. The qualities of these baking powders have been compared
based upon the results of sensory evaluation for the plain cakes prepared using them. It turned out from the sensory evaluation that the baking powder C was the best whereas E and H are of low quality. Strong alkaline odor and taste were detected in the cake of the sample E and in case of the sample H the appearance and internal structure of the cake were inferior. Such results are also in accord with those of wetability and sand retention tests and volume measurments of the cakes. The texture of the cakes was also measured by means of the texturometer. In summary, the baking powder C is the top whereas E and H are low in quality, the remainder being suitable.
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