Blog
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...
BAKED In Science S2E13: Cleaning Up Your Label
The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural process and call for just a few ingredients. And low pH means mold isn’t really an issue. So how do you bake a clean...
The Versatility of Palm Oil
It’s easy to have a love-hate relationship with oils. They are a fundamental part of formulas—from improving dough handling, to extending shelf life, to adding texture and flavor. But with low-fat, PHO-free products in demand, it can be a challenge to find one that...
The Future of Food and the World: IFT18
One of the driving ideas behind the IFT annual event and expo is, “innovation is critical to advancing the science of food and feeding the minds that feed the world.” Let that sink in for a moment: “feeding the minds that feed the world.” People need food. They need...
5 Influencers of Water Absorption
So here’s the thing with dry ingredients: they absorb the wet ones. It’s kind of the point of mixing dough. Yet as with most aspects of baking, and life for that matter, there’s SO much more complexity involved. The amount of water absorption hinges on what...
