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
