Attracting water in the bakery industry.

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An important variable. for Processing and quality of the final product.

In many areas of food production, water absorption is an important and complex issue. For example, in the bakery industry, from gluten or hydrochlorioids. for Increased absorption of flour water is used. In industrial cooking, high water absorption has a direct impact on the process and quality of products. according toforNot stability and stability. dough There are qualitative parameters that are as important as volume, recent and the elasticity of final products. for Reaching the desired results, manufacturers need to carefully adjust to the needs of packaged or unpacked bakery products. When flour and water are mixed together, glycine and glutenine water molecules, as well as damaged starch and other substances are hydrated.

The hydration process comes when protein and starch molecules create hydrogen and water-friendly links with water molecules. From Farinograph. for The amount of flour water absorption is used. Effective factors in the absorption of flour water include: the amount of moisture, the less humidity, the more water absorption. The more damaged starch, the greater the amount of flour water absorption. Proteins, higher protein levels, attract more water. Penroses: The more penrose content, the more water absorption will be. Wheat gluten: When added to the formula, it increases water absorption and is more stable. dough It gives an enzyme activity, budding or large amount of amylases to reduce water absorption capacity.