Potassium Bicarbonate

2008 ◽  
pp. 23-23
Keyword(s):  
Potassium Bicarbonate

In vitro antifungal effects of potassium bicarbonate on Trichoderma sp. and Sclerotinia sclerotiorum

Mycoscience ◽  
2009 ◽  
Vol 50 (5) ◽  
pp. 380-387 ◽  
Author(s):  
Claudia Ordóñez-Valencia ◽  
Alejandro Alarcón ◽  
Ronald Ferrera-Cerrato ◽  
Laura Verónica Hernández-Cuevas
Keyword(s):  
Sclerotinia Sclerotiorum ◽  
Potassium Bicarbonate ◽  
Trichoderma Sp ◽  
Antifungal Effects

scholarly journals The Effects of Different Formulation of Baking Powder on Short Biscuits Characteristics

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Georgiana CIOROIANU ◽  
Claudia Felicia OGNEAN ◽  
Mihai OGNEAN
Keyword(s):  
Carbon Dioxide ◽  
Elevated Temperature ◽  
Tartaric Acid ◽  
Ammonium Bicarbonate ◽  
Potassium Bicarbonate ◽  
Baked Goods ◽  
Sodium Acid Pyrophosphate

Chemical leaveners are used to give cookies, cakes, and other baked goods their characteristic textures. They produce gas when a carbon dioxide source and an acid are mixed together and come into contact with water. The most common sources of gas are sodium or potassium bicarbonate alone or in combination with ammonium bicarbonate. A great variety of acids are used in baking powder formulations. The acid are classified according to their capacity to react at lower or elevated temperature as rapid or slow acting. The aim of these study is to evaluate a very rapid acting acid (tartaric acid) and a slow to very slow acting acid (sodium acid pyrophosphate - SAPP) on the characteristics of short biscuits. The acids were added to reach 0, 25%, 50%, 75% and 100% of neutralizing values (VN). The biscuits height and diameter, alkalinity and sensorial profile were determined.

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