16 10, 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 [...]

8 10, 2018

Baking with Ancient Grains: Khorasan Wheat

Ancient grains have been around a while, but recently they have found their way to the spotlight. While a lot of uses are more home based, they offer some interesting benefits for bakers, as well. Look at khorasan wheat, for example. Compared to modern wheat, it contains 20-40% more protein and is higher in: Lipids Amino acids [...]

5 10, 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 [...]

1 10, 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 [...]

24 09, 2018

Why is Sourdough Bread so Big Right Now?

I don't know if you've noticed, but sourdough bread is a big deal right now. It's flying off the shelves, and it's the focus of the industry. There are a few reasons behind this: Artisan bread is high in demand Sourdough is ideal for clean label The fermentation process allows for a lot of creativity and uniqueness. [...]

17 09, 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 [...]

10 09, 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. [...]

3 09, 2018

Is it Faba Bean or Fava Bean?

Fava beans. Field beans. Broad beans. Bell beans. English bean. It goes by many names, but no matter what you call it, the Faba bean has some interesting functional uses in gluten-free baking. One of the interesting things about gluten-free baking: there is no one-size-fits-all solution. Depending on what you’re baking, what your desired outcome is, and [...]

27 08, 2018

Dough Mixing is Easy, Right?

You just throw ingredients in mixer, step back, and out comes perfect dough? Piece of cake. Uhh, yeah right.  As I’m sure you know from experience, a lot of thought and precision needs to go into dough mixing. The concept is simple enough: Flour + Water + Air + Energy → Dough Yet controlling and adjusting those [...]

20 08, 2018

What Makes Clean-label Cakes so Hard to Bake?

One of the biggest dilemmas to come out of the clean label trend is what to do with cakes. While organic or natural sweeteners, colors and flavors may be slightly easier to bake with, it’s harder to bake without: Bleached flour Bromated flour Aluminum-based phosphates These ingredients are key for high ratio cakes, giving layered cakes higher [...]