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By Paula Figoni
Published 2003
Pectin is not present in batters or doughs, but many baked goods contain fruit, and pectin is one of the main components holding fruits together (Figure 3.3). When pectin is heated, it dissolves, and fruits soften and lose their shape. While other changes cause fruits to soften when cooked, pectin breakdown is one of the most important.
© 2003 All rights reserved. Published by Wiley.
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