There are a number of different methods of determining moisture. Essentially, moisture of a baked product may be determined by drying a sample of known weight to a constant weight or for a designated length of time in a air-drying or vacuum oven at constant temperature. Volatile losses occurring during baking may be calculated from the difference in weight of cake batter and the baked cake or other product. This indicates the loss in moisture during baking.
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´ Updated: Wednesday, October 31, 2007.
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