The code is the identifier for a highly cited food science study titled "Influences of the proportion of solid fat in a shortening on loaf volume and staling of bread," published in the Journal of Food Process Engineering .
Shortenings with a higher proportion of solid fat expand the surface area during baking, facilitating better water evaporation and a larger loaf. 23079x
Polar lipids form a protective layer at the gas and liquid interface, preventing the premature popping of air pockets during fermentation. 🔬 Recommended Fat Ratios The code is the identifier for a highly
A minimum of at higher proofing temperatures (40°C). 23079x
Below is a scannable summary of the helpful findings from this research regarding how fats impact bread quality. 🍞 Key Takeaways for Baking