Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis...

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Detalhes bibliográficos

Principais autores:	Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesca Aiello
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-10-01
coleção:	Foods
Assuntos:	muffin baking powder formulation and characterization rheology antioxidant performances sensory properties
Acesso em linha:	https://www.mdpi.com/2304-8158/9/11/1569
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