Bakery Products Science And | Technology

Fats "shorten" gluten strands for a tender crumb, while sugars provide sweetness and facilitate the Maillard reaction (browning). 2. The Science of the Process

Modern bakers use added enzymes (like xylanases or lipases) to improve dough handling, increase volume, and slow down staling (starch retrogradation). Bakery Products Science and Technology

Biological leaveners (yeast) ferment sugars to produce CO2cap C cap O sub 2 Fats "shorten" gluten strands for a tender crumb,