date:May 11, 2016
s expansion (oven rise) and evaporation of moisture occur. Chemical changes happening in the oven are yeast activity, starch gelatinization, gluten coagulation, enzyme activity, sugar caramelization and browning reaction, explained Lariza Lopez de Leon, RD specialist, Caldic Canada, in her Prepared Foods RD Seminar presentation titled Clean Ideas to Stay Fresh in Bread and Cake Applications.
Flour is the main component in bread, at approximately 80% carbohydrates made up of amylose and amylopect