Back to Flour - Inner Moisture of Baked Products Video

Moisture inside baked goods defines more than taste—it determines texture, freshness, and overall appeal. From the tenderness of sandwich bread to the light bite of a croissant or the crispness of a biscuit, the right moisture balance is what makes products enjoyable and dependable.

Managing inner moisture delivers several key advantages:

• Texture & Softness
• Quality & Consistency
• Shelf Life & Freshness
• Consumer Appeal

Transformation of Dough

As part of the Back to Flour Series, the Transformation of Dough reveals how flour composition directly affects characteristics like softness, stickiness, volume, color, shelf life—and inner moisture.

Key flour components impacting these attributes include:

• Proteins (quality & structure of the gluten network)
• Damaged Starch
• Ash Content (Minerals)
• Enzymatic Activity

For a quick overview: 📄 Download the PDF: Baking products: Understanding what impacts 92% of baked products inner moisture