Application of CO Gas Hydrates as Leavening Agents in Black-and-White Cookies.

In this unprecedented study, the application of CO gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-white cookies, has been linked to the creation of a carcinogenic substance known as acrylamide. Three distinct GH concentrations, 20%, 40%, and 50%, were utilized to determine the necessary amount to obtain a good leavening effect.

Improving the Leavening Effect of Ice like CO Gas Hydrates by Addition of Gelling Agents in Wheat Bread.

This article brings together the application of ice-like CO gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH).

An Innovative Approach in the Baking of Bread with CO Gas Hydrates as Leavening Agents.

Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article study investigates the application of CO gas hydrates (CO GH) as a leavening agent in baking, with particular reference to the production of wheat bread.

Experimental investigation of CO uptake in CO hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature.

The dissociation of CO gas hydrates (GH) with amino acid kinetic promoters and without promoters was studied at a high temperature of 90 °C for a period of 20 min to understand the percentage of CO gas and to select the best promoter that aids CO gas entrapment along with stability at a high temperature. The possibility of using four hydrophobic food grade amino acids, namely cysteine, valine, leucine, and methionine, and one surfactant, lecithin, as kinetic promoters for CO GH has been studied. The amino acids were added 0.