Suggestions

• Who developed the concept of water activity?

• What is the concept of water activity?

• What is the purpose of this scientific review?

• What is the relationship between water activity and the ability of food to bind water?

• What is the concept of water interaction with chemicals in food?

• What is the role of bound water in food products?

• What are the ingredients used to make the bread?

• What are the four types of sugar used in the bread?

• Which type of sugar results in the softest texture?

• What reactions occur during the bread-making process?

• What are the ingredients used in making the bread?

• What is the purpose of using high protein flour in the bread?

• What are the physical properties desired in the bread?

• What are the testing procedures for texture analysis?

• What is the purpose of the study?