What is the role of water in baking?
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Studied at Oxford University, Lives in London. Passionate about literature and currently working as an editor for a publishing company.
A bread dough is roughly 40 % water. ... The distribution of the heat through the bread during baking is done by water in the dough. And finally water influences the organoleptic properties of the bread. Besides the amount of water we are using, its quality plays also an important role. Water is an essential ingredient.
2023-06-12 12:22:28
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Tristan Baker
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A bread dough is roughly 40 % water. ... The distribution of the heat through the bread during baking is done by water in the dough. And finally water influences the organoleptic properties of the bread. Besides the amount of water we are using, its quality plays also an important role. Water is an essential ingredient.