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Charles Lim 54 views
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Moisture migration is a cumulative cause for quality deterioration in multicomponent food, such as the undesirable textural changes. Moisture migration can occur in different parts of food, such as from crumb to crust, from intermediate-moisture fruit pieces to cereal flakes and from a pie filling t...

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Fiqa 4556 views
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Fatty products soften flour products and incorporate delicate flavour to them as a result of better dough aeration and the lubricating effect in the mouth (Renzyaeva, 2013). The examples of fats that are commonly used in pastry making include butter, lard, vegetable oils, hydrogenated shortening, an...