spoilage in flours and how can it affect the bakery products if uses?
what causes the spoilage of wheat flour, rice flour or all purpose flour. It is because of the enzyme amylase in the flour? how?
what will happen if we use the spoiled flour for bakery products such as lemon meringue pie?
i know wheat flour can go rancid since it has oil in it but i have never had all purpose flour go bad.
Bakery Products Packaging Machine