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Full-Text Articles in Food Science
Effect Of Long-Term Storage On Baking Powder Functionality, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike, R. Utley
Effect Of Long-Term Storage On Baking Powder Functionality, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike, R. Utley
Faculty Publications
Baking powder is widely used to leaven baked products. The industry standard for baking powder shelf-life is eighteen to twenty-four months, but little information is available on baking powder functionality when stored beyond this time. A longer shelf-life would prove beneficial in certain situations, such as personal food storage, disaster relief efforts, and space missions. The objective of this research was to determine the effect of long-term storage on baking powder functionality. Six samples of double-acting baking powder in original commercial packaging were obtained from donors and two fresh samples were purchased. Samples ranged in age from 0.25-29 years and …