Water for baking manufacturing is obtained from local sources of potable sources conditioned for human consumption. 더 보기 Water has several functions in baking:1 1. Solvent: dissolves salts, sugars and baking powder so they can perform their roles as fermentation regulators, tenderizers, stabilizers … 더 보기 Water can be obtained from surface or groundwater sources with the latter is of better quality and requires less treatment. Typical reservoir … 더 보기 Water has a wide variety of applications in baked goods. All types of baked goods have water as an ingredient in direct or indirect form. It can be in the form of free or bound. The moisture … 더 보기 Water can be classified according to its calcium and magnesium content as:3 1. Hard: high mineral content above 100 ppm. It strengthens the dough and increases the fermentation rate. 2. Medium hard: medium … 더 보기 웹Glycerin Also known as glycerol, 1,2,3-Propanetriol What is Glycerin? Glycerin is a three-carbon chain molecule which has an alcohol group bound to each carbon. It is a sweet and …
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