Factors that affect moisture loss in doughs during baking include oven type, shaping techniques, scoring techniques, refrigeration of the baked loaf, and type of mixer.

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Refrigeration of the baked loaf does not affect moisture loss during baking; it is a factor that comes into play after baking, affecting the bread's storage and shelf-life. Factors affecting moisture loss during baking primarily include oven type, shaping techniques, scoring techniques, and type of mixer.

Factors That Affect Moisture Loss in Doughs During Baking Include