Providing a quality product is a complex problem that bakers must solve to be successful in a competitive market. Concerns about the taste, texture, appearance and freshness are just a few of the riddles, and at the heart of these is moisture. Too much water in a baker's product can lead to problems with shaping, a soggy texture, and mold and spore formations in packaging. Too little water creates stale, brittle and hard goods.
展开▼
