Water Absorption | Baking Processes | BAKERpedia
13:57
bakerpedia.com
Water Absorption | Baking Processes | BAKERpedia
Water absorption is the amount of water taken up by flour to achieve the desired consistency and create a quality end-product. It is the optimal amount of water you can add to a dough before it becomes too sticky to process. Water absorption is usually defined by flour weight.
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