23079x -

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 .

Adding designated bakery fats significantly slows down the starch retrogradation process, keeping the bread softer for longer. 23079x

Shortenings with a higher proportion of solid fat expand the surface area during baking, facilitating better water evaporation and a larger loaf. The code is the identifier for a highly

Polar lipids form a protective layer at the gas and liquid interface, preventing the premature popping of air pockets during fermentation. 🔬 Recommended Fat Ratios 23079x