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.
19 08, 2019

Ingredient Tips for Frozen Dough

2019-08-20T11:42:03-07:00

More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments. But if you make dough that's frozen, there will need to be some specific adjustments to make. Ingredients in frozen dough Flour: should be strong with high [...]

Ingredient Tips for Frozen Dough2019-08-20T11:42:03-07:00
12 08, 2019

The Science of Encapsulated Baking Powder

2019-08-12T13:38:42-07:00

If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]

The Science of Encapsulated Baking Powder2019-08-12T13:38:42-07:00
5 08, 2019

Is Rice Flour a Good Choice for Gluten-Free Baking?

2019-08-06T09:38:47-07:00

There’s a reason we’ve been baking with wheat-based flour all these years. It just works so well! But thankfully we’re finding ways to make alternative flours work and thrive in our products! Like rice flour. It’s neutral flavor and white color works well in dough. Plus, it’s high in fiber and low in saturated fat, cholesterol, and [...]

Is Rice Flour a Good Choice for Gluten-Free Baking?2019-08-06T09:38:47-07:00
30 07, 2019

When Should You Bake with Whey Protein?

2019-07-30T09:41:13-07:00

More than you are now! This naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. When used in baking, whey protein can: Emulsify Thicken Brown Foam Whey [...]

When Should You Bake with Whey Protein?2019-07-30T09:41:13-07:00
9 07, 2019

A Proof Tolerant Yeast to Control Your Dough

2019-07-09T10:40:46-07:00

Have you thrown away or remixed doughs because they are spent or over proofed? What if we told you that is a thing of the past? Yeast is the key ingredient to dough development and fermentation. It’s also a process that needs to be precise. Let it work too long and doughs are ruined. But [...]

A Proof Tolerant Yeast to Control Your Dough2019-07-09T10:40:46-07:00
2 07, 2019

Learn Your Own Way at the BAKERpedia Academy

2019-07-02T13:59:27-07:00

Improving your craft and knowledge is how you’ll improve your career, product and business in the baking industry. But it can be hard to do when you're busy doing your job. Plus, everyone learns differently. So, that's why we built the BAKERpedia Academy. So what’s your learning style? Online: take the digital academy! BAKERpedia has [...]

Learn Your Own Way at the BAKERpedia Academy2019-07-02T13:59:27-07:00
24 06, 2019

Learning to Bake with Rye Flour

2019-06-24T08:57:32-07:00

If you’re looking to add a splash of flavor to your breads, especially sourdough, rye flour is a great option. But did you know it bakes differently than wheat flour? It’s because of the protein! Rye is high in in gliadin, which is the flowey protein that helps make up gluten. However, there's no glutenin, the elastic part. This [...]

Learning to Bake with Rye Flour2019-06-24T08:57:32-07:00
17 06, 2019

3 Things to Expect with Dough Conditioners

2019-06-17T16:48:52-07:00

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

2019-06-10T21:32:16-07:00

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

2019-07-23T14:09:47-07:00

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 Fiber2019-07-23T14:09:47-07:00