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¿ø·á ¡í pH, ÷°¡¹° ÷°¡¹° : ÆØâÁ¦ Baking powder pH - »êµµ¿Í pH, pH Á¶Á¤Á¦ - »ê¹Ì·á - pH¿Í »ýÀ°Á¶°Ç pH¿Í ¿ëÇصµ - ¾ËÄ®¸® : ÇÁ·¹Áñ - ¾ËÄ®¸® : ¸é¹ß, ¼öŸ - À¯±â¹°Àº (-) pH°¡ ³·¾ÆÁö¸é ¿ëÇصµµµ ³·¾ÆÁø´Ù - ¹Ì³×¶öÀº (+) pH°¡ ³·¾ÆÁö¸é ¿ëÇصµ´Â ³ô¾ÆÁø´Ù - »ý»ê¼º : pH¿Í ¹Ì³×¶ö ¿ëÇصµ, ³íº, ¹çº, ÈÀü - ÆØâÁ¦ - Áßź»ê³ªÆ®·ý(º£ÀÌÅ·¼Ò´Ù, ÁßÁ¶, ź»ê¼ö¼Ò³ªÆ®·ý) - ¾ËÄ®¸® : ÇÁ·¹Áñ - ¾ËÄ®¸® : ¸é¹ß, ¼öŸ Àλ꿰 ÆØâÁ¦ - Mono calcium phosphate (MCP) Most rapid release of CO2 – complete during mixing – used in combination with slower acting to retain CO2 release during baking Anhydrous coated calcium phosphate (AMCP) – cake mixes, self rising dough - Di-calcium phosphate (DCP) Slowest release of CO2, generally all released during baking - Sodium aluminum phosphates(SALP) Bland flavors Used in a wide range of bakery products - Sodium acid pyrophosphates (SAPP) Astringent Only leavening agent usable for refrigerated dough Commonly used for cake doughnut mixes (or with MCP) |
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