Blog
BAKED In Science S2E19: Steamed Donuts and Other Innovations at IBA18
You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed donuts If you’re on social media much,...
Modified Wheat Starch: The Gluten-free Source of Fiber
Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in...
What? A Non-enzyme Based DATEM Replacement?
Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in...
Baking with Ancient Grains: Khorasan Wheat
Ancient grains have been around a while, but recently they have found their way to the spotlight. While a lot of uses are more home based, they offer some interesting benefits for bakers, as well. Look at khorasan wheat, for example. Compared to modern wheat, it...
Why is Sourdough Bread so Big Right Now?
I don't know if you've noticed, but sourdough bread is a big deal right now. It's flying off the shelves, and it's the focus of the industry. There are a few reasons behind this: Artisan bread is high in demand Sourdough is ideal for clean label The fermentation...
BAKED in Science S2E18: A Guide to Sprouting Grains
Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind sprouting. The guests are: Rob Wong: President at AgriNeo Dr. Debbie Rogers: Director of Baking Services...
BAKED In Science S2E17: IFT Bakers Round Table
Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. The guests...
BAKED In Science S2E16: Alternative Proteins
Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can I make protein rich products, and what are alternative proteins? If you have any doubts about the relevance of this...
Is it Faba Bean or Fava Bean?
Fava beans. Field beans. Broad beans. Bell beans. English bean. It goes by many names, but no matter what you call it, the Faba bean has some interesting functional uses in gluten-free baking. One of the interesting things about gluten-free baking: there is no...
BAKED in Science S2E15: Baking with High Fiber in Sweet Goods
High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better. In June, new guidelines were announced on what can be...
What Makes Clean-label Cakes so Hard to Bake?
One of the biggest dilemmas to come out of the clean label trend is what to do with cakes. While organic or natural sweeteners, colors and flavors may be slightly easier to bake with, it’s harder to bake without: Bleached flour Bromated flour Aluminum-based phosphates...
BAKED in Science S2E14: Allergen Control and Food Safety
What’s your food safety culture? No matter the size of your operation, food safety programs and practices should be weaved into your company’s DNA. But don’t worry! To help answer your questions and craft an action plan, I talk with two food safety experts. First up,...
Baking Powder’s Role in Baked Goods
You know what a fascinating ingredient is? Baking powder. Why? Because it just sits in your formula UNTIL water is added. This activates a reaction, turning baking powder into a chemical leavening agent. What’s the reaction? When water mixes with the acid (often MCP,...
Direct vs. Indirect Gas-fired Ovens for Baking
When it comes to picking an oven, there options on top of options. So right now I’m going to focus on gas-fired ovens. The question is, a direct or indirect gas-fired oven? Does it make that much of a difference? You bet it does! The difference lies in how heat is...
When to Use Biga as a Preferment
One of the more popular preferments or yeast starters, biga uses only flour, water and yeast—and no salt. With a low hydration level, it’s on the stiff side of preferments. What does biga do to dough? It helps with: Improving the functionality of gluten and...
