21 06, 2016


Kneading What is Kneading? Kneading is the process of working a dough mixture to form a smooth and cohesive mass. It can be done by hand or mechanically. Proper kneading is essential for the formation of dough with adequate viscoelastic properties including: Gas retention capacity Breads with fine grain, texture and crumb.1 [...]

7 06, 2015

Water Absorption

Water Absorption Also Known as Water Hydration or Water Absorption Capacity (WAC) What is Water Absorption? Water absorption is the amount of water taken up by flour to achieve the desired consistency and create a quality end-product. It is the optimal amount of water you can add to a dough before it [...]


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