Starch Retrogradation

What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in textur…

1. Divya Keshri reply

   Hii I work in developing the bakery premixes.. But I am facing one issue in my vanilla sponge cake... Issue it is crumbly and dry.. Could you please let me know that whether I can…

2. mozaydogan reply

   What is the formulation of your cake?

3. Joshua Miguel Cruz reply

   Does your cake come out of the oven dry and crumbly? Or does it take a few hours/days before it gets that texture?

4. Food R&D Emeritus reply

   Premixes are dry ingredients based...so humectants like glycerin, sorbitol are off. Sponge cakes mixes are usually dry in texture if just made by adding water.. If its crumbly add…