In baked goods, eggs are essential for imparting desirable volume, texture and color because of their unique foaming, solubility, emulsification ... Read More
Performing a thermal profile, and knowing what is happening in the oven is critical to controlling the quality of the product. Excessive moisture ... Read More
Staling is the decrease in the palatability of cookies, cakes and bread that does not include microbial contamination, such as mold growth. Staling ... Read More
Dough mixing is an important process in breadmaking, which affects the product quality directly. Most bread use hard wheat flour, which have d... Read More
Yeast promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is ... Read More
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