We previously discussed hydrocolloids in a prior post. In this new entry, we will cover some of their primary applications in the production of baked goods, such as breads, cakes, and others. Wheat Breads In bread making, hydrocolloids can assist in several ways. Firstly, they increase the water absorption of flours, allowing the dough to incorporate more water. Additionally, they improve dough stability during kneading, meaning the dough is less prone to over-kneading. Lastly, they also enhance stability during fermentation. … Continue reading HYDROCOLLOIDS AND GUMS II