A major consideration in the formulation of bakery products is the type of fat used. Fats improve the texture of baked goods and contribute to the stabilization of gas bubbles. They also prevent the excessive development of gluten proteins. Some ...
A major consideration in the formulation of bakery products is the type of fat used. Fats improve the texture of baked goods and contribute to the stabilization of gas bubbles. They also prevent the excessive development of gluten proteins. Some ...