- Wheat flour arabinoxylans(AX)are important functional ingredients affecting the properties of dough and the baked product quality characteristics.
- In some baked products, many starch granules remain ungelatinized.
- Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.
- Baked products with a porous crumb, such as bread, are obtained only after the dough is leavened.
- As for flour, cake, pastries, baked products, bulk agents, complex type of bread to quality, fried food improver.
- They also turned to olive and canola oils and replaced fried foods with baked products, including potatoes with cheese.