Blog
No Preservatives Added: Cultured Wheat as a Clean Label Mold Inhibitor
While simply adding terms like "organic" and "non-GMO" would seem to serve as a solution to satisfy the masses, the internet has opened up every opportunity for anyone to figure out exactly what is in their food. Achieving a completely “Clean Label” is what companies...
Baking with Insoluble Fiber
Fiber in baked goods… it’s an interesting dilemma. Insoluble fiber is a bulking agent with health benefits and zero calories. It’s also woven into the key ingredients of bread: whole grains and wheat bran. Insoluble fiber is also found in a variety of foods,...
Seven Ways to Increase Your Baking Skills
There’s always something new to learn; another skill to add to your repertoire. Sometimes it helps to have a hands-on, personal education. That’s why I launched The Academy—one day courses that give you the practical, technical insight you need, in a way that fits...
BAKED in Science S2E2: The Future of Mixing
Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet:...
BAKED in Science Podcast S2E1: Top Trends for 2018 and FODMAPS
What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are: Is old new again? What does "health halo" really...
Fight Cardiovascular Disease with Whole Grains
Getting a lot of push back on carbs and whole grains? Cardiovascular disease (CVD) is the leading cause of death for men and women. According to the Centers for Disease Control, 1 in 4 deaths in the US are due to CVD.1 The disease affects heart and blood vessel...
5 Solutions for Gluten-free Pizza
Of all the gluten-free bread products out there, pizza dough is one of the most challenging for bakers. Why? Because a successful pizza dough is all about its extensibility and cohesiveness—both attributes of a strong gluten matrix. Gluten-free flours just don’t offer...
We Owe a lot to You
Here's how much:It's been a phenomenal year for BAKERpedia. Since we started this journey over three years ago, we've been doing everything we can to get you the baking answers you're searching for, and the ones you didn't know you had yet! As these stats show, we're...
Getting a Handle on Oven Air Velocity
You know the oven works due to heat and airflow. Well, the measure of that airflow is oven air velocity (m/sec or ft/min). The hope is that with even and correct air velocity, your product will bake to perfection. Airflow depends on the type of oven: Radiant oven...
Feeling the Heat from Other Bakeries?
Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As a scientist, opinions don’t work for me. I don’t want to make a huge decision based on somebody’s opinion,” says Mona Wolf of ASTM.1 The organization...
When Does Starch Gelatinization Happen?
At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour. When starch granules absorb water, they increase viscosity. This activity, called starch gelatinization, takes place when the product is in the oven. A...
Fresh Baked Bread in Space Could Help Bakers on Earth
Sebastian Marcu, CEO of Bake in Space, posed this problem in a recent interview. A crew of seven astronauts is going to Mars for 2 to 3 years. You are going to feed each one of them a bread roll each day. To do this, you would need several tons of flour to carry to...
Is Masa Flour the Next Big Thing?
I’m a big fan of masa flour. Not just because of all the delicious things it’s used in like tortillas, chips, taco shells, tamales…the list goes on. But because it also has increased bioavailability of niacin, improved protein quality, increased calcium levels, and...
Should We be Concerned About Enzymes?
Traditionally made breads undergoing a long fermentation allowed enough time for naturally occurring enzymes in wheat flour to break down the starches into sugars. With today’s faster pace and higher demand for bread many commercial bakeries utilize the catalytic...
The ADA Discussion
Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while ago—it’s also used to make rubber. Some countries and now food producers are pulling the ingredient from formulas. Still, the FDA gives ADA a GRAS...
