What is the moisture content of bagged bread in the supermarket?

There are many types of bagged bread in the supermarket, and the moisture content of different breads is also different, the low one has a moisture content of about 4%, and the high one has more than 10%, which depends on the variety of bread. At present, the shelf life and shelf life of foods such as bread and cakes are determined by controlling the specific content of their activity.

The water content is generally not high, and the bagged bread in the supermarket will reduce the water content in order to have a shelf life, adding softeners and preservatives to make the bread have a longer shelf life.

The moisture content of bread is generally between 40% and 60%. This range is determined according to the type of bread and the texture. For example, the moisture content of French bread is generally around 55%, while the moisture content of hard bread is lower, generally between 40% and 45%.

It is important to note that different breads may have different water contents.

According to the moisture determination method. The standard is to weigh 2 to 5 grams (to the milligram exactly), bake in a 105 degree oven for 3 hours to constant weight, divide the reduced weight (moisture) by the weight before drying, and multiply by 100%.

Water content is an exact quantity, whereas moisture content is a ratio. For example, if there is 300 grams of water in one kilogram of dough, the water content is 300 grams, and the moisture content is 300 1000 = 30%.

Water content is an exact quantity, whereas moisture content is a ratio.

For example, if there is 300 grams of water in one kilogram of dough, the water content is 300 grams, and the moisture content is 300 1000 = 30%.

1 follow-up question.

Bake in the oven to a constant weight, divide the lost moisture by the weight of the bread before drying, and multiply by 100%.

What is the moisture content of a high water dough? In fact, there is no exact standard for what constitutes a high water content. Comparing the water content of various doughs, combined with the handling experience, I would classify dough with a water content of more than 70% as a dough with a high water content.

The dough with high water content can be intuitively appreciated by sight and touch. The high water content dough is soft, which is easy to understand. Secondly, while being soft, it is extremely malleable, that is, when you pull the dough, it can extend very long, but correspondingly, the dough is slightly less elastic and does not easily maintain its shape.

When making bread, half the weight of the flour is generally added with water. After the baking bun is baked, the moisture will be lost only about 4 minutes 3 of the original. I make bread.

The national standards for flour moisture are; There is currently no national standard for bread, and the enterprise standard QB1252-91 moisture is 35 46%.

Eating too much bread will make you thirsty. Water from disposable paper cups can make a long bag sticky.

The moisture of the bread is about 30%.

Cakes vary greatly, with heavy oil, muffins and other cakes mainly fat and little moisture, while chiffon cakes have more water, more than 20%.

17% to 19% of the water content of the cake is more appropriate, as for the moisture of the bread I don't know, but with more water, the bread will be relatively softer.

Hello, the most moderate moisture content of bread in general.

It is generally believed that the dough made of 65% water content is moderately soft and hard, but there are two points to be aware of, one is that different types of bread have different water content, and the hard package may have 55-60% water content, Chabata.

This kind of noodles can contain up to 90% water, so it depends on the nature of your rubber bread, followed by the quality of flour smile, for example, the industry commonly used is golden flour to make bread, and the water absorption of queen flour is much better than that of golden statue, and the water absorption of golden baked flour is stronger, these are because of different brands of flour protein content caused by bends, you can take a look at omick, give you the most professional answer.