No matter if it's grandma's cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain 'golden brown' allure -- but only after baking. A white dough that changes hue during storage, however, can negatively affect the appearance and perception of the final baked product. Scientists report that they have now developed a natural way to prevent discoloration during storage.
from Top Technology News -- ScienceDaily https://www.sciencedaily.com/releases/2018/11/181107082451.htm
from Top Technology News -- ScienceDaily https://www.sciencedaily.com/releases/2018/11/181107082451.htm
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