How the Mixolab Can Help Analyze Dough
Making dough may seem simple enough, but there are a lot of complex things happening at once. And the dough and flour have a lot to say. So it's important to really know what's going on if you want consistent quality and control in your product. Especially if you’re developing a new one. Analysis [...]
The Many Uses of Xanthan Gum
Let's dive into one of the most popular and versatile staples of baking: xanthan gum. Since the 1960s, bakers have been using it as an humectant, texture enhancer and viscosity builder. These days, it's a hot ingredient for gluten free baking! It makes a great partial substitute for wheat flour. Xanthan gum can improve gluten-free [...]
Healthy Baking with Probiotics
Healthy and functional baked goods are a great addition to your product line. Not only are they a big hit with consumers these days, but they genuinely make people feel better, which is sort of the goal of baking, right? “Healthy” baking can be a broad term but there are a few things that [...]
Wheat Allergy Causes and Symptoms
Wheat allergy is one type of adverse immunologic reactions to wheat which can impair the quality of life and cause significant morbidity. Allergic reactions to wheat are essentially immunoglobulin E (IgE)-mediated. Although non-IgE-mediated reactions can contribute to wheat allergy, their mechanism is not well understood. Typical manifestations of wheat allergy include the generation of [...]
Celiac Disease Causes and Symptoms
Celiac or Coeliac disease is an inherited autoimmune disorder that triggers a negative response following gluten ingestion. Despite few similarities in gastrointestinal manifestations, celiac disease should not be confused with wheat allergy which is an immune (different from autoimmune) disorder characterized by the production of specific immunoglobulin E (IgE). Celiac disease occurs in persons [...]
Get Stronger Dough with Vital Wheat Gluten
You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids. Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and allows dough to stretch. It also provides texture, stabilization, flavor and dough strength. [...]
Get Certified with Bakery Training Courses
Looking for easy access to affordable, online bakery training courses? BAKERpedia has a series of paid courses that go in-depth into the science of baking, training you to tackle all the essential ingredients and processes. We’ve designed a number of learning paths for specific baked goods and specialties, with each individual course covering a [...]
3 Tricks for Hamburger Buns
What's one of the products we get the most questions about? Buns. The simple hamburger bun has many uses and demands these days. So 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 a cleaner cut, better quality, improved flavor and [...]
Reducing Food Waste Through Product Optimization via Thermal Profiling
By some estimates, anywhere from a quarter to a third of all food produced globally and destined for human consumption goes to waste. When looking at total weight, bread and many other yeast-leavened goods top the list of avoidable food waste. Food that goes unconsumed and relegated to the bin may be discarded for [...]
Corn Allergy Causes and Detection
Corn allergy is one form of food allergy that appears more prevalent than originally thought. Reports from the late 1950s suggested that corn allergy occurred in 0.16-30% of food allergy patients and were thought to be due to the sugars in corn.1 Surveys in countries such as Pakistan and Mexico revealed that corn allergies [...]