Factors influence water absorption ?
Starch: About 46% of the total water absorbed is associated with the starch.
Proteins: About 31% of the total water absorbed is associated with the proteins.
Pentosans: About 23 % of the total water absorbed is associated with the pentosans.
Vital wheat gluten (VWG): When added to the formula, it will increase the water absorption and impart greater stability to the dough.
Other water binding ingredients like fiber, eggs, bran and hydrocolloids (gums).
Starch: About 46% of the total water absorbed is associated with the starch.
Proteins: About 31% of the total water absorbed is associated with the proteins.
Pentosans: About 23 % of the total water absorbed is associated with the pentosans.
Vital wheat gluten (VWG): When added to the formula, it will increase the water absorption and impart greater stability to the dough.
Other water binding ingredients like fiber, eggs, bran and hydrocolloids (gums).