BAKERpedia Blog2018-12-10T05:13:09+00:00
1610, 2018

Modified Wheat Starch: The Gluten-free Source of Fiber

Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in many bakery products. And despite the name, it doesn’t have to [...]

510, 2018

How To Build a Stronger Baking Industry Together

Four years ago, finding reliable, free information for commercial baking industry questions was a lot harder. And now, one solution is being recognized internationally for its easy access and scientifically-sound information. Yes, I’m talking about BAKERpedia. Over the last few years we’ve seen incredible growth—in content and site users. However, I believe our success is [...]

110, 2018

6 Ways to Slow Staling in Baked Goods

Someday, your products will go stale. Recrystallization of the starch molecules, gluten cross-links and moisture re-distribution are the main causes. Thankfully, there are ways to at least keep this process at bay! How to slow staling with ingredients  Enzymes: alpha amylase, pullulanase, lipase, lipoxygenase, protease and other non-starch polysaccharide-modifying enzymes help decrease staling. Surface Active Lipids:  DATEM, SSL, lecithin [...]

1709, 2018

Why You Need to Control Your Oven Temperature

I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas:  Development:  Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of starch [...]

1009, 2018

How To Find and Bake With a DATEM Replacement

You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label alternatives. [...]