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.
15 01, 2018

5 Solutions for Gluten-free Pizza

Of all the gluten-free bread products out there, pizza dough is one of the most challenging for bakers. Why? Because a successful pizza dough is all about its extensibility and cohesiveness—both attributes of a strong gluten matrix. Gluten-free flours just don’t offer the same structure-building proteins. What’s the solution? Like other successful gluten-free products, it’s all about [...]

8 01, 2018

Fine Tune Your Kill Step

The kill step. Sounds pretty intense….and it is. It’s the absolutely necessary point when harmful pathogens, like Salmonella spp., are eliminated. And it has to be absolutely effective to ensure baked goods are safe to eat, plus have a proper shelf life. And now you need to document it The first deadline has passed for larger bakeries to [...]

2 01, 2018

We Owe a lot to You

Here's how much: It's been a phenomenal year for BAKERpedia. Since we started this journey over three years ago, we've been doing everything we can to get you the baking answers you're searching for, and the ones you didn't know you had yet! As these stats show, we're off to a good start! We have [...]

19 12, 2017

Getting a Handle on Oven Air Velocity

You know the oven works due to heat and airflow. Well, the measure of that airflow is oven air velocity (m/sec or ft/min). The hope is that with even and correct air velocity, your product will bake to perfection. Airflow depends on the type of oven: Radiant oven (e.g., ribbon burners): airflow comes from the moving conveyor, the [...]

11 12, 2017

Wondering How to Make a Successful Clean Label?

You’re not alone. Products with natural and simple labels are in greater demand than ever, and it looks like clean label products are sticking around for awhile.  At first, it may seem overwhelming and difficult to remove ingredient standards from formulas. But fear not, it can be done! First things first, What is a clean label? Well, [...]

4 12, 2017

When Does Starch Gelatinization Happen?

At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour. When starch granules absorb water, they increase viscosity. This activity, called starch gelatinization, takes place when the product is in the oven. A closer look Before baking, starch is crystalline and shows birefringence. As the [...]

20 11, 2017

3 Things to Expect with Dough Conditioners

Since their modern form’s arrival to the baking industry in the 1950s, dough conditioners have helped us make better, more reliable dough and products. They cover a pretty wide range of ingredients, from strengtheners to improvers. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you. Consistent outcome [...]

13 11, 2017

Is Masa Flour the Next Big Thing?

I’m a big fan of masa flour. Not just because of all the delicious things it’s used in like tortillas, chips, taco shells, tamales…the list goes on. But because it also has increased bioavailability of niacin, improved protein quality, increased calcium levels, and reduced mycotoxin content. Another plus, it's naturally gluten-free! So if you’re looking for a gluten-free product, masa [...]

7 11, 2017

Should We be Concerned About Enzymes? 

Traditionally made breads undergoing a long fermentation allowed enough time for naturally occurring enzymes in wheat flour to break down the starches into sugars. With today’s faster pace and higher demand for bread many commercial bakeries utilize the catalytic power of enzymes to improve the texture of bread and extend shelf life. Enzymes can be [...]

6 11, 2017

The Strength in the Dough: Gluten

You use protein to bulk up. So does your dough, in the form of gluten. This storage protein unique in wheat, rye and triticale is a reserve of amino acids. When these wheats are in flour form and mixed with water, gluten takes on unique viscoelastic properties. Gluten is elastic, viscous and extensible. It gives bread [...]