Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52468#.VJoLocCAM4 Author(s) Valbona Sinani 1 , Majlinda Sana 2 , Elton Seferi 3* , Abdyl Sinani 3 Affiliation(s) 1 Faculty of Economics and Agribusiness, Agriculture University of Tirana, Tirana, Albania . 2 Aleksander Moisiu University, Durres, Albania . 3 Faculty of Food Biotechnology, Agriculture University of Tirana, Tirana, Albania . ABSTRACT Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of ...
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