رطوبة الدقيق Flour Moisture
مرسل: الثلاثاء مايو 15, 2018 1:34 am
رطوبة الدقيق Flour Moisture
Moisture % - Flour Moisture content is usually in the range of 12-15%, and under these conditions, lipid degradation is not a problem in the short to medium term, but at higher moisture contents, rapid hydrolysis of lipids by proliferating molds seriously lowers flour baking quality.