Effects on the baked goods properties

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Depending on the quantity used, different effects result for the baked goods properties.

In the case of an optimum quantity of addition:

  • higher crumb moistness
  • longer freshkeeping
  • enhanced crumb aeration

In the case of a too high quantity of addition:

  • weakened crumb elasticity
  • tendency towards water stripes
  • sticking crumb
  • separation of the crumb
  • hollow spaces
  • insipid taste
  • danger of mould is greater
  • reduction in the volume of the baked goods