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Dehydrate. To abstract water or moisture (q.v.) from a substance or product either for the purpose of preserving it or to reduce its bulk and facilitate its handling without, however, detracting from its quality on reconstitution. Examples of dehydrated bakery ingredients are nonfat dry milk (q.v.), active dry yeast (q.v.), dried eggs (q.v.), dry syrups (q.v.), and others.