Product drying

1 February 2023
Baking transformations Product drying | Bakery Academy

Baking Transformations: Product drying

During the product stabilisation phase the crust will start to dry, this allow the moisture to transfer from the inside/ crumb towards the crust. Therefore the main focus in this phase is remove as much water as possible from our product. At a certain point the speed of moisture transfer slows down, which then allows the crust to start drying out further, heating up the crust temperatures towards over 120°C. Around this temperature the chemical reactions, known as Maillard reactions (Proteins that interact with reducing sugars) take place, creating many flavours and colours. In many bakery products the heating of the crust continues towards 160-180°C and this is where the caramelisation process takes place.


Need to know more? Feel free to contact us!

Post a Comment

Please login to post a comment.

Inloggen

Bakery Articles

Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs. 

Sourdough: What Really Lives in Your Starter

Sourdough: What Really Lives in Your Sta...

An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...

How Hydration Influences the Formation of Different Bacteria in Sourdough

How Hydration Influences the Formation o...

Hydration plays a crucial role in the development of bacteria in sourdough and affects both fermentation processes and the final flavor and texture of...

How Temperature Influences the Growth of Different Bacteria in Sourdough

How Temperature Influences the Growth of...

Temperature has a significant impact on the growth of various bacteria in sourdough, which in turn affects fermentation and the final flavor of the br...