• HI Dr Lin,

    Will ascorbic acid vs encapsulated ascorbic acid perform differently in bread dough during mixing, resting, rounding, moulding, proofing and baking?
    If yes, how so and what will the effects be?

    How much ascorbic acid is recommended to be used in a dough conditioner/improvers blend?
    Is more better?

    Are there also reactions that…[Read more]

  • Hi Dr Lin,

    I am looking at how to objectively evaluate and analyse the crumb of my baked breads. Especially in doing development work, we wish to know how changing an ingredient or its dosage will affect the structure of the crumb.
    I understand that there is an instrument related to that – C-Cell Imaging.

    However, that machine itself does give…[Read more]

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