Hello every one,
Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Maillard reactions "Reducing sugars".
so i want to ask question that if we use invert syrup what is the side effect on health.
E.J. Papadopoulos's gluten-free biscuits with orange and cocoa embody the fusion of sumptuous flavour and health-conscious ingredients.
The baking process is a key stage in the production of cookies and it is essential to know what are the phenomena involved in it.
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