The amount of water defines the behavior of gluten, gas retention, and starch gelatinization, ultimately shaping the bread’s internal architecture. Hydration changes the character of breads, from stiff bagel dough to ultra-wet crystal bread.
How Fat Crystals Shape Cake Quality. One of the most influential aspects of fats is their ability to crystallize into different forms, which directly impacts aeration in cake manufacturing.
Real-world use case of AI-powered inspection on high-speed lines
Causes and Prevention
These are large, elongated voids that stretch from the base toward the peaked top of the muffin.
Enzymes as anti-staling agents can slow crumb firming caused by starch retrogradation, offering an effective alternative or complement to emulsifiers.