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. Carson 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. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.
25 03, 2019

The Story of Freekeh

2019-03-25T09:46:57-07:00

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?

2019-03-15T13:43:02-07:00

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

2019-03-12T11:06:17-07:00

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

2019-03-11T15:38:40-07:00

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

2019-03-05T09:44:47-07:00

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.

2019-02-27T13:52:24-07:00

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.2019-02-27T13:52:24-07:00
19 02, 2019

Try Something New: Baking with Barley

2019-02-19T10:21:01-07:00

If there’s anything we’ve learned over the last few years, it’s that baking with the usual wheat flour isn’t the only option. With the popularity of clean label, functional food and ancient grains, we’re getting better at expanding our horizons when it comes to grains and flours. One to try: barley A few highlights of this [...]

Try Something New: Baking with Barley2019-02-19T10:21:01-07:00
12 02, 2019

What’s the Big Deal with the Kill Step Calculator?

2019-02-12T10:44:44-07:00

You know the importance of the kill step. It’s the point during baking when harmful pathogens likeSalmonella spp. are eliminated. Although it’s always been crucial from a food safety stand point, there’s another layer. Now that FSMA has been rolled out, the kill step must be logged and documented in order for you to be in compliance. [...]

What’s the Big Deal with the Kill Step Calculator?2019-02-12T10:44:44-07:00
5 02, 2019

What if There was No More Chocolate?!

2019-02-05T10:52:52-07:00

Over 20 years ago, stakeholders in the cocoa industry got together to discuss the future of cocoa, and the sustainable cocoa sector was born to provide stability and benefits to the entire industry. What makes chocolate sustainable? Ecology/environmental protection: Implementing agricultural tools that reduce deforestation, end the use of toxic chemicals and prevent soil erosion. People/society: Farmers receive [...]

What if There was No More Chocolate?!2019-02-05T10:52:52-07:00
30 01, 2019

Catch Foodborne Illness with a Scan at the Start

2019-01-30T15:48:11-07:00

The dangers of foodborne illness in the food industry are real. One virus or bacteria can spark a recall, endanger customers, hurt your brand and cost you greatly. While proper hygiene and cleaning is important with every aspect of food production, it starts with employees. In fact, almost half of the time, the bacteria is [...]

Catch Foodborne Illness with a Scan at the Start2019-01-30T15:48:11-07:00