Baking powder.Baking powder is widely used to leaven leaven (lĕv`ən), agent used to raise bread or other flour foods. Physical leavens include water vapor, which is released as steam at high temperatures (as in popovers), and air, which is incorporated by beating. baked products. The industry standard for baking powder shelflife is 18 to 24 months, but little information is available on baking powder functionality when the product is stored beyond this time. A longer shelflife would prove beneficial in certain situations, such as personal food storage, disaster relief efforts and space missions. Scientists wanted to determine the effect of long-term storage on baking powder functionality. Under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage. Contact: Oscar Pike, Department of Nutrition, Dietetics dietetics /di·e·tet·ics/ (-iks) the science of diet and nutrition. di·e·tet·ics n. The branch of therapeutics concerned with the practical application of diet in relation to health and disease. and Food Science, Brigham Young University Brigham Young University, at Provo, Utah; Latter-Day Saints; coeducational; opened as an academy in 1875 and became a university in 1903. It is noted for its law and business schools. , S-221 ESC See escape character and escape key. See also ESC/P. ESC - escape , Provo, UT 84602. Phone: 801-422-6671. Email: Oscar_Pike@byu.edu. |
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