Effect of coencapsulating milkfat and leavening agents on batter rheology

Single- and double-acting baking powders were coencapsulated with butter oil and carbohydrate matrices forming instant baking mixes. Batters formulated from the encapsulated and coencapsulated powders were significantly more elastic (P < 0.05) than batters from the standard non-encapsulated formulation. The process of coencapsulating baking powders and butter oil in carbohydrate matrices resulted in a loss (25-75%) of the leavening power (CO2). The loss of CO2 potential in the batters resulted in lower weight loss in baked muffins.