Concepedia

Leavening Agents

Leavening Agent is a chemical or biological substance classified as a food additive that functions through the generation of gas, typically carbon dioxide, to induce dough or batter expansion during baking, thereby distinguishing it from other additives by its specific role in textural development of baked products.

44

Publications

1.3K

Citations

195

Authors

63

Institutions

Publications per year

2017–2026

16

Parents

Publications

44

Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activity

Fanny Leenhardt, Marie-Anne Levrat-Verny, Elisabeth Chanliaud et al. · Journal of Agricultural and Food Chemistry · 2004 · 184 citations

, , +16

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

Vural Gökmen, Özge Ç. Açar, Arda Serpen et al. · European Food Research and Technology · 2007 · 112 citations

, , +4

Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes

María Ángeles Pozo‐Bayón, Alejandro Ruiz‐Rodríguez, Karine Pernin et al. · Journal of Agricultural and Food Chemistry · 2007 · 71 citations

, , +16

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

Lauren E. Stahl, K B Miller, J.L. Apgar et al. · Journal of Food Science · 2009 · 58 citations

, , +14

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Cynthia Helou, Pascale Gadonna‐Widehem, Nathalie Robert et al. · Food & Function · 2016 · 46 citations

, , +15

1–5 of 44

Authors

195

  1. IT
    Isabella Taglieri

    University of Pisa, Italy

    3 publications · 100 citations

    3

    h-index

  2. FV
    Francesca Venturi

    University of Pisa, Italy

    3 publications · 100 citations

    3

    h-index

  3. CS
    Chiara Sanmartin

    University of Pisa, Italy

    3 publications · 100 citations

    3

    h-index

  4. CN
    Céline Niquet‐Léridon

    Centre Hospitalier de Beauvais, France

    2 publications · 68 citations

    2

    h-index

  5. HK
    Hamit Köksel

    Hacettepe University, Türkiye

    2 publications · 52 citations

    2

    h-index

1–5 of 195

Institutions

63

  1. Hacettepe University

    Ankara, Türkiye

    3 h-index

    7 publications

    464 citations

  2. University of Pisa

    Pisa, Italy

    3 h-index

    26 publications

    911 citations

  3. University of Milan

    Milan, Italy

    2 h-index

    10 publications

    163 citations

  4. Michigan State University

    East Lansing, United States

    2 h-index

    2 publications

    52 citations

  5. Kyungpook National University

    Daegu, South Korea

    2 h-index

    8 publications

    168 citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    2 h-index

    2 publications

    38 citations

  7. Génétique, Diversité, Écophysiologie des Céréales

    Clermont-Ferrand, France

    2 h-index

    5 publications

    782 citations

  8. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    2 h-index

    9 publications

    242 citations

1–8 of 63

Venues

  1. Foods

    4 publications · 103 citations

    4

    h-index

  2. European Food Research and Technology

    3 publications · 162 citations

    3

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 267 citations

    3

    h-index

  4. Czech Journal of Food Sciences

    2 publications · 38 citations

    2

    h-index

  5. International Food Research Journal

    1 publications · 19 citations

    1

    h-index

1–5