Moisture is generally not good with flour. However, I have developed a great Pizza dough using flour that I have allowed to sit, uncovered in a high humidity environment. One cup warm water, one tablespoon yeast, one tablespoon sugar, one tablespoon salt with two and a half cups of flour that has been left to a high humidity condition (either a warm oven with standing water or a hot summer's day) The crust is uniquely crunchy and airy.
Moisture in the air effects baking by changing the weights of the ingredients. Some of the ingredients will absorb the water, needing less than the recipe calls for.
Salt, sugar, baking soda
yes. baking soda will absorb moisture
definitely, when air passes thruogh a cooling coil then moisture content of the air is increase b'coz condensation take place...
It dries it - in other words, it removes the moisture from the air.
it makes it hotter
The more humid the air the more potential there is for a hurricane to gain strength. Hurricanes get their energy from the latent heat stored in the moisture of the air, which is released when that moisture condenses.
The moisture in the air makes it more stuffy and harder to breath humid as most people call it it effect's the weather by making it hotter.
Milk is beneficial in baking by lending moisture, tenderness and smoothness.
It helps keep out moisture.
warm air rises and drops moisture on one side of the mouintain
The effect that baking has on food is that it cooks it. Almost every type of food can be cooked through baking.
A hydrometer measures moisture in the air