1212, 2017

Feeling the Heat from Other Bakeries?

Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As a scientist, opinions don’t work for me. I don’t want to make a huge decision based on somebody’s opinion,” says Mona Wolf of ASTM.1 The organization produces voluntary standards across many disciplines, including food science and [...]

1112, 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, [...]

512, 2017

High Protein in Baked Goods

Clean label. Functional food. Natural products. In the slurry of food buzzwords, these are determined to stay at the top. As food producers and bakers, it’s up to us to juggle these preferences while still making quality products. One ingredient that fits the bill: wheat protein isolates. What are wheat protein isolates? During the wet-processing [...]

412, 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 [...]

2011, 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 [...]

1411, 2017

Fresh Baked Bread in Space Could Help Bakers on Earth

Sebastian Marcu, CEO of Bake in Space, posed this problem in a recent interview. A crew of seven astronauts is going to Mars for 2 to 3 years. You are going to feed each one of them a bread roll each day. To do this, you would need several tons of flour to carry to [...]

1311, 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 [...]

711, 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 [...]

611, 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 [...]

3010, 2017

The ADA Discussion

Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while ago—it’s also used to make rubber. Some countries and now food producers are pulling the ingredient from formulas. Still, the FDA gives ADA a GRAS (generally recognized as safe) status, and up to 45 ppms can be [...]