Arnevievetaniegra01id
Answered

how do we slowdown the stalling in baking​

Sagot :

DeAtH8id

QUESTION:

how do we slowdown the stalling in bbakin

ANSWER:

STEPS. ...

  • Storage Temperatures: Keep them around 2°C (77°F) or -18°C (-0.4°F) and avoid temperatures above 4°C (39.2°F).

  • Moisture Migration: lose as little moisture as possible. It speeds up reactions responsible for staling.

  • Processing: keep baking temperatures low and loaf volume high.

Kylie003259id

How to slow staling with your process

  1. Storage Temperatures: Keep them around 2°C (77°F) or -18°C (-0.4°F) and avoid temperatures above 4°C (39.2°F).
  2. Moisture Migration: lose as little moisture as possible. It speeds up reactions responsible for staling.
  3. Processing: keep baking temperatures low and loaf volume high.

Hope it helps and I hope that your kind enough to make me brainliest :(