Bake stability test of filling

Hi all,

Please share with me if you have the method of testing baking stability of a filling filled in the bread (eg: cheese filling)

Currently, I just evaluate the sensory of the baked product to see the syneresis or oil oozing and color/taste/flavor change. Are there any parameters that we should focus on/any methods to test for bakable filling?

Thank you very much!

The principle remains the same here.

1 Like

Thank you very much, Mr. Roy!