Due to a difference in water activity, donut crumbs tend to dry out and the topping becomes sticky over time. This can be countered by controlling water migration between both layers. Water activity of the glaze can be adapted to resemble that of the baked good by using PalatinoseTM. This ...
Carbohydrates are single stereoisomers in their crystalline form. Nevertheless, optical rotation of a single anomer in aqueous solution slowly changes with time to reach a constant value. Mutarotation (Pigman and Isbell1968; Isbell and Pigman1969) refers to this equilibration process where an α-anome...