Lin Carson, PhD

About Lin Carson, PhD

Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.
17 06, 2019

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 [...]

3 Things to Expect with Dough Conditioners2019-06-17T16:48:52-07:00
10 06, 2019

Sources of High Fiber in Baking


We talk about fiber a lot here. And for good reason! It’s one of the biggest baking and food trends that just keeps growing. And we find all the sources of high fiber out there fascinating. Because lots of sources of fiber means there’s room for creativity and unique takes to find a solution that works for you [...]

Sources of High Fiber in Baking2019-06-10T21:32:16-07:00
3 06, 2019

The Benefits of Oat Hull Fiber


Consumers aren’t looking for just healthy food. They want food that tastes good too! So as a baker, it’s up to you to find ingredients (or a combination of ingredients) that can deliver on both. One solution for dietary fiber: oat hulls These are a valuable component of the oat grain and constitute about 30% of [...]

The Benefits of Oat Hull Fiber2019-06-10T21:45:49-07:00
29 05, 2019

Can Cellulose be an Egg Replacer?


Using cellulose as an emulsifier may not be new, but it is now with a new form that’s on the market: NouravantTM. What makes this cellulose different? This ingredient undergoes a supercritical water that extracts the cellulose out of plants. This makes the form physically different. The final result is: A plant-based ingredient that provides [...]

Can Cellulose be an Egg Replacer?2019-05-20T10:26:04-07:00
28 05, 2019

Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency


What story does your food tell? Consumers today are looking for more than just personal substance from their bakery products. They want to know about the ingredients, process and company behind the food. When it comes to the bigger picture of bakery, pastry and chocolate products, there are a few things that customers value more [...]

Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency2019-06-03T10:36:54-07:00
27 05, 2019

Wheat Type Matters to Your Product!


Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more. However, your flour and wheat type has a great impact on how your final bread product will turn out. [...]

Wheat Type Matters to Your Product!2019-05-27T11:58:36-07:00
13 05, 2019

Tracking Product and Oven Temperature


There's a lot going on in the heat of the bake. That's why your oven has so many settings! But understanding how the oven temperature relates to the product temperature is a big one. Product Temperature vs. Oven Temperature  When a product is placed in the oven, the internal temp is quite lower than the oven temp (obviously). [...]

Tracking Product and Oven Temperature2019-05-13T13:35:25-07:00
6 05, 2019

Baking the Most of Resistant Starch


Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch?  That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]

Baking the Most of Resistant Starch2019-05-06T10:27:19-07:00
29 04, 2019

How to Get a Longer Shelf Life for Cakes, Naturally!


More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What's the latest solution? A clean-label preservative specifically for cakes and sweet goods! It's SOR-Mate, which is: A fruit and plant extract that has high levels of naturally occurring sorbic acid A mold [...]

How to Get a Longer Shelf Life for Cakes, Naturally!2019-04-29T14:23:00-07:00
29 04, 2019

Picking A Gas Fired Oven


Gas fired ovens are a popular choice in the baking industry, mostly because of the options they provide for specific kinds of baked goods. They fall into two types, which each deliver heat differently. Direct gas fired ovens transfer heat by radiation from flames, electric resistances, and hot surfaces. On the other hand, indirect gas fired ovens [...]

Picking A Gas Fired Oven2019-04-29T11:19:14-07:00