Lin Carson, PhD

About Lin Carson, PhD

Dr. Lin Carson’s love affair with baking started over 25 years ago with a 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. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of baking information on the internet. Seeing that this was not freely shared, 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 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 and watch her new Scale UP series, or follow her on LinkedIn.
19 11, 2019

A New Mediterranean Species of Cereal

There’s a new cereal in town, and it brings some interesting points to the table. It’s called Tritordeum, and it’s an inter-species cross between durum wheat (Triticum durum) and wild barley (Hordeum chilense). The result is: Great nutritional, agronomic and organoleptic properties A more sustainable cereal than wheat Highly-digestible gluten, due to lower amounts [...]

4 11, 2019

Baking a Gluten-free Dessert That Needs Thickening?

Then here's the ingredient you need to put in. Pre-gelatinized rice flour! You'll find it most often in gluten-free baking, low-volume bread, batters and frostings. When do you use pre-gelatinized rice flour?  It works well for: Thickening Binding Increasing water absorption Reducing water activity How does it work?  Due to it’s production process, pre-gelatinized rice flour instantly [...]

8 10, 2019

A Heat Stable Frosting That’s Label Friendly

There are plenty of decorative icings/frostings on the market, but it’s hard to find one that can stand up to the heat. However, here is an emulsifying dietary fiber that creates a heat stable frosting or icing, while enabling the integration of healthy vegetable oils instead of hard fats, at the same time! CAVAMAX® W6 [...]