Lin Carson, PhD

About Lin Carson, PhD

A passionate trailblazer when it comes to innovation and sustainability in the field of grain science, Dr. Lin Carson’s love affair with baking started when she earned her BSc degree in Food Science & Technology at the Ohio State University and then a PhD from the Department of Grain Science at Kansas State University. She then headed the R&D departments at two of America’s leading food brands. There, she discovered a huge gap in technical information sharing. So, Dr Carson created BAKERpedia—the world’s only FREE and comprehensive online technical resource for the commercial baking industry—with the ultimate aim of strengthening the entire baking ecosystem.
23 04, 2018

Make a Big Difference with Vitamin D

When it comes to health and nutrition, people don’t often look to bread. Yet in more ways than one, bread can step in to fill a gap when it comes to healthy solutions. Right now, we’re looking at vitamin D. Did you know that around 40% of the U.S. is deficient in vitamin D, which has been linked [...]

10 04, 2018

Optimize Icings by Measuring Viscosity

Today, we get to talk about where science and baking meet—one of my favorite things! On the baking side, we have icings and glazes: a crucial finishing touch. On the science side, viscosity: the measure of the thickness or resistance to flow of a fluid. Why measure viscosity? Because it will help you know how to handle [...]

2 04, 2018

Another 90 Days of Bread: Eat Bread 90 Round II

After eating a loaf of bread a day for 90 days last year, for my Eat Bread 90 project, you may have thought I'd had my fill of bread for a long, long time. Nope. I'm ready to up the ante: Starting April 2nd, I'll be eating half a pound of bread a day, with a [...]

26 03, 2018

It’s a Piece of Cake: The Sweetness of PGEs

If you’re looking for a versatile emulsifier, let me introduce you to Polyglycerol Esters (PGEs). With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water emulsifier. It all depends on the degree of esterification. PGEs form highly stable alpha-gel in water. The α-gel phase is surface active and is able to [...]

19 03, 2018

What Bread Production Questions Do You Have?

What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process? If these are the questions keeping you up at night, then you really should come to our Academy class on the science of [...]

12 03, 2018

Lecithin: A Clean Label Emulsifier

There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But one our industry needs now is a clean label one—lecithin. It’s one of the most common emulsifiers used in the baking industry and it's a versatile one. Your source matters Lecithin is found naturally in many foods, with the most common [...]

6 03, 2018

Cordia Harrington: A Baking Industry Success Story

You never know where the baking industry will take you, no matter how you plan. Cordia Harrington did not have a “strategic plan” to become influential leader in this industry. But now she is. How did she get there? It wasn’t an easy road. In 1993, as a McDonald’s Owner/Operator and a Member of the [...]

5 03, 2018

Why You Should Bake Sprouted Grain Bread

One of the big challenges facing the baking industry right now is how to make bread appealing. From gluten-free to keto, many consumers are skipping the carbs for health reasons. It’s up to us to supply bread that has a high nutritional profile. One popular—and delicious—option is sprouted grain bread. The sprouting process unlocks nutrition from [...]

13 02, 2018

Egg Replacers are a Real Solution

The egg shortage is no yoke! (yoke, joke, see what I did there?). The avian flu is decreasing the supply of eggs and increasing prices. If you’re looking for a solution, egg replacers should be at the top of your list! Why egg replacers? In our current situation, the main reason may be cost. Egg substitutes can [...]

6 02, 2018

Why Networking, Education, and Baking Tech Matter

Every year, there’s an endless chain of events and conferences for the baking industry. And every year, I’m reminded how impactful and unique Baking Tech is. It really is the best week in baking! Put on by the American Society of Baking (ASB), Baking Tech gives the chance to talk shop with peers and experts, [...]