17 06, 2017

Is Staling Due to Moisture Loss Over the Shelf Life of Bread?

Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry, crumbly interior and a loss of flavor. Many plant personnels insist that moisture loss during storage is the main factor contributing to crumbliness of the crumb. While moisture loss is the popular belief, staling is caused [...]

25 01, 2016

Relative Humidity

The relative humidity impacts the quality and texture of baked goods. Relative Humidity Also Known As Dew Point, Moist Air, Hygrometer, Psychrometric Chart What is Relative Humidity? Relative humidity (RH) is a measure of how much water vapor is in the air, usually expressed as a percentage. It is the [...]

10 06, 2015

Moisture

Moisture Also Known As Water, Water Content, Moisture Content What is Moisture? Moisture is the amount of water present in a system or material, expressed as a percentage. It’s a key parameter in the food industry with quality, functional, economical and legal implications. Moisture content plays a significant role in establishing proper [...]

7 06, 2015

Water

Water Also Known as H2O What is Water? Water is a basic component of living matter and is essential to cooking and baking processes. In baking, it helps with hydration of gluten and starch molecules and dissolving salts, baking powder, sugar and others. At room temperature, it is an odorless, colorless, tasteless [...]

7 06, 2015

Butter

Butter What is Butter? Butter is a dairy product made by churning either fresh fermented cream or milk. It consists of butterfat, milk proteins, and water. This product is solid at room temperature. However, it melts at higher temperatures. Butter contributes desirable flavor and texture to food and bakery products. It is [...]

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