What improves mouthfeel and acceptability, increases loaf volume, decreases firmness from staling, and improves the overall shelf life of baked goods?
A) hydrocolloids
B) rye
C) corn syrup
D) polysorbates

Question

Quizplus · Accepted Answer

Hydrocolloids are used in baking to improve the texture and mouthfeel of baked goods, increase loaf volume, decrease firmness from staling, and enhance overall shelf life by retaining moisture and improving the structure of the product.

What Improves Mouthfeel and Acceptability, Increases Loaf Volume, Decreases Firmness