The aim of this study was to investigate the effects of different type of leavening agents (
ammonium bicarbonate-A, cream of
tartar-B, grape-based leavening agent-C,
baking powder-D) on the structural (also after soaking), physico-chemical and other quality characteristics of biscuits made with the same formulation. The major changes observed between samples were related to their textural properties, volatile profile and sensory characteristics. The presence of
ammonium bicarbonate in sample A, gave arise to a biscuit with the most homogeneous surface appearance, the less hard structure and highest fracturability and spread, that promoted their greater milk uptake during soaking. The B and C biscuits, made with
baking powder having
tartaric acid, were characterized by a crisper texture and lower sensory overall acceptability. The presence in formulation of baking powders made with cream of
tartar (B) and
ammonium bicarbonate (A) mostly influenced the biscuit volatile profiles. Biscuit sample obtained with the most common
baking powder (
diphosphates powder) showed in general intermediate characteristics between A and B-C samples. Results obtained in this study demonstrate that a lot of final properties of biscuits can be strongly influenced by the type of leavening agents used in formulation.