A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread

The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably the creation wheat bread, as a leavening agent. GH were produced with use food grade amino acids called promoters. article emphasizes an interesting approach by using hybrid combination yeast and GH. current based on comparative evaluation agents bread (1) promoters (20–70% (2) + partial replacement (25–75%). results obtained then also compared those standard along effects quality parameters such volume, specific hardness, moisture content, baking loss, pore size. had losses that equivalent traditional bread. breads 60% 70% best outcomes when When (20–70%) (25–75%) was study, combinations 50% 75% yeast. Additionally, clarifies some potential future uses for industry, discussion limitations well cost efficiency developed technology. This information could help new methods standards better selection usage other bakery goods.