Major uses Sodium bicarbonate is a main constituent of baking soda/powder. Baking powder is composed of 30% of sodium bicarbonate, with cornstarch, sodium aluminium sulfate, calcium acid phosphate, and calcium sulfate [1]. Sodium bicarbonate may be an ingredient of folk remedies containing turpentine, castor oil, lemon and sugar. It is also added to mouthwashes and dentifrices to prevent dental...

We demonstrate the cultivation of diatom cells on a functionalized mica surface and the preparation of frustules on a mica surface by baking. Diatom cells were successfully grown on a mica surface treated with 3-aminopropyltriethoxysilane. After baking at 400 degrees C for 2 h, frustule structures without the organic components of the diatom cells were successfully observed by scanning electron...

To understand the consumer is the prerequisite for the enterprise to enter the consumer market. With the market competition intensified, Traditional marketing strategy is difficult to achieve the expected goal of the enterprise. It needs new marketing theory to guide the market and satisfy the demand. In this paper, the sales of baking products are taken for an example in which 425 questionnair...

Aims In bakery products, quality attributes of the crust such as crispy texture and colour and of the crumb as softness and springiness are important attributes for consumer’s perception. These attributes mainly set up during the baking stage and are influenced by the baking conditions (oven temperature, steam injection...). Many physical and chemical changes occur to lead to a porous structure...

functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...