at a level of % in order to soften the texture, and support the development of gluten. lastly, salt is added to almost all formulas in order to enhance flavor and strengthen the development of gluten yielding a higher quality product for consumers. bread is used in many ways throughout the world and...
fats are molecules, the bulk of which consists of the so-called fatty acids. the structure of these acids defines the properties of certain fats, so people distinguish between saturated and unsaturated fatty acids. the source of saturated fats in the md are products of animal origin, primarily, meat, milk...