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The Pros and Cons of Pea Protein in Bakery Products
date:Feb 01, 2019
using corn syrup, liquid sugar or sugar honey can also create additional moisture.

Mr. Gennrich suggested fighting product dryness with time.

We like to allow time for the proteins to hydrate, whether thats giving the dough a little bit additional bench time or taking your proteins before you mix them in with the rest of the dry ingredients and adding a fair amount of water to make sure they get more fully hydrated, he explained. I know that adds a little bit of time to the process, so its no

12/23 20:41