8 years ago

Revolutionize bread softness with optimal emulsification formula for longer freshness!

Food Science and Technology International
Study on soft degree of baking and steaming bread
Liu Bang-xian

Paper Summary

The study looked at how the softness of bread changes when it is baked or steamed and stored. By using math software, researchers found the best mix of ingredients to make the bread's surface soft. The results revealed a strong connection between the softness of the bread and three specific ingredients.

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