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Dough mixing under CO2 pressure as a strategy to reduce chemical leavening in laminated biscuits
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DOI：10.1016/j.jfoodeng.2026.113138.png)
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Abstract
En 中文
• Biscuit dough mixing was carried out under CO2 pressure to reduce chemical leaveners • Ammonium bicarbonate reduction is expected to reduce acrylamide content • CO2 mixing resulted in twice as much dough aeration, but produced harder biscuits • Sodium bicarbonate was more adapted in the case of CO2 mixing • Suppressing chemical leaveners in biscuits is doable, but it leads to greater firmness
Keywords:
CO2 pressure
dough mixing
chemical leaveners
acrylamide reduction
biscuit firmness
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