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.
22 04, 2019

Get Creative with Cellulose Fiber


The popularity of of high fiber products is a great reason to add dietary fiber to your baked goods. Did you know that cellulose is a source of fiber? At just 2%, you can make a fiber claim, without any undesirable flavor or tastes. It does especially well in low-calorie and gluten-free products. How does it [...]

Get Creative with Cellulose Fiber2019-04-19T15:36:48-07:00
15 04, 2019

What’s the Secret to a Good Bake? Don’t Over Do It!


The oven is perhaps the most critical step in the baking process. So it's important to get it right to avoid waste or a low quality product. For a precise bake, you need to understand the three crucial oven zones: Oven Spring: This must be manipulated to reach a yeast kill by 50% of the baking [...]

What’s the Secret to a Good Bake? Don’t Over Do It!2019-04-12T14:19:57-07:00
8 04, 2019

Having Problems Baking Clean Label Bread?


When it comes to baking clean label, there is no one-size-fits-all solution that will work perfectly in every situation. Different formulas and products have different needs. However, if you're baking clean label bread, there are a few ingredients that have proven to work well. And as with most clean label products, it's all about what you [...]

Having Problems Baking Clean Label Bread?2019-04-05T12:42:25-07:00
1 04, 2019

3 Tricks for Hamburger Buns


Summer may feel far, far away, but it’s never to early to start thinking about how to do a better job baking the essentials—like hamburger buns. Especially when they are still popular year around! What’s the secret to a perfect hamburger bun? Here are a few places to get started: Fermentation: Hamburger buns made with prior fermentation have [...]

3 Tricks for Hamburger Buns2019-04-01T07:52:27-07:00
25 03, 2019

The Story of Freekeh


Have you ever looked into the history or background of different ingredients? There are some interesting stories—the kind of stories your customers like to hear and that add value to a brand. Like the ancient grain freekeh. Freekeh is fire roasted green wheat with a smoky and nutty flavor. It dates back to 2300 B.C. Levantine [...]

The Story of Freekeh2019-03-25T09:46:57-07:00
18 03, 2019

What’s with the Sprouted Grain Trend?


You've probably noticed sprouted grain products sprouting up everywhere. There's a reason bakers and customers are jumping into this trend. Some of the key benefits are: Increased amount of vitamins and minerals Increased bioavailability of nutrients Rich source of fiber Increased digestibility Some sprouted grain flours have double the shelf life of conventional whole wheat flour These products [...]

What’s with the Sprouted Grain Trend?2019-03-15T13:43:02-07:00
12 03, 2019

5 Tips for Whole Wheat Bread


Bread has been making a comeback, but it's still a bit of a hard sell right now. But whole wheat bread brings a lot to the table: It reduces risk of obesity, type 2 diabetes, cardiovascular disease and cancer It's high in fiber, nutrients and antioxidant activities As the public continues their interest in whole wheat bread, [...]

5 Tips for Whole Wheat Bread2019-03-12T11:06:17-07:00
11 03, 2019

An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts


If you work with organic seeds, grains and nuts, you know the problems that arise when it comes to food safety. Heat-based pasteurization can influence sensory attributes and germination. Chemical fumigation isn’t organic, and irradiation means a stigma on the label. Is there an organic, non-thermal way to treat them that won’t impact the final [...]

An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts2019-03-11T15:38:40-07:00
4 03, 2019

How to Get Your Oven Flowing Properly


An oven is where the most important step of baking takes place. So it make sense there’s lots to adjust. One thing to pay attention to: oven air velocity. What’s the big deal with oven air velocity? If your oven is blowing air the way it’s supposed to, you’ll increase quality and decrease waste. Four [...]

How to Get Your Oven Flowing Properly2019-03-05T09:44:47-07:00
21 02, 2019

Change the World. Be a Better Baker.


If you really want to succeed with your career or company, you can't just keep doing the same things. You need to improve, try new things, and learn how the experts do it—so you can do it better. That's why at BAKERpedia we're committed to providing education and community for the commercial baking industry. That's [...]

Change the World. Be a Better Baker.2019-04-08T11:42:41-07:00