Title: Glycine Derivatives as the Source of Carbon-Dioxide in Cake Formulations
Authors: Delcour, Jan
Degeest, C
Hoseney, RC
Shelke, K #
Issue Date: Jul-1991
Series Title: Cereal Chemistry vol:68 issue:4 pages:369-371
Abstract: Two glycine derivatives - N-carboxyglycine disodium salt (CAS 35783-03-0) and its glycine salt - were studied as alternative sources of CO2 for leavening cakes. The release of CO2 from these products was governed by the same pK(a) value as that for sodium bicarbonate. When used in combination with fast, moderately fast, or slow leavening acids, the volumes of the final products prepared with glycine derivatives compared well with those of cakes prepared with sodium bicarbonate. Thus, the glycine derivatives appeared equal to sodium bicarbonate in this respect. The products prepared with the different CO2 sources all appeared similar except for crust color, which was pleasantly darker in the cakes with the glycine derivatives.
ISSN: 0009-0352
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
# (joint) last author

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