Pastry Shortening Also known as roll-in or fill-in fat for laminated products What is Pastry Shortening? A pastry shortening is a firm yet malleable specialty fat used in laminated bakery products. It is made of solid and liquid fat blends at a precise ratio or solid fat index (SFI). It can be [...]
Wheat Kernel What is the wheat kernel? The wheat kernel, or wheat berry, is the grain portion of the wheat plant and the source of flour. It consists of three main parts—the endosperm, bran and germ—which are usually separated for different flours and uses. There are over 30,000 wheat varieties, the most [...]
Crumb Analysis What is Crumb Analysis? Crumb analysis is the visual quantification of the sliced surface area of a baked product. This technique is used to observe the internal cellular structure of yeast- and chemically-leavened products to help assess their texture, sensory and eating qualities.1 Main attributes determined by crumb analysis of [...]
Shelf Life Extension What is Shelf Life Extension? Shelf life extension is an effort to make food safe for long periods, still keeping its original quality. Baked products beyond their shelf life can become: Stale, firm and dry Less resilient Not as flavorful Unsafe due to microbial growth Advances in bakery processing [...]
Polyunsaturated Fat (PUFA) Also known as omega-3, omega-6 fats What is Polyunsaturated Fat? Polyunsaturated fats are triglycerides of fatty acids that contain more than one double bond (C=C). They occur in liquid form at room temperature. Despite their susceptibility to oxidation, polyunsaturated fats are added to foods and baked products for their [...]
Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found in no time dough/straight dough systems. [...]
Lard Also known as pork fat What is Lard? Lard is a white, soft fat obtained from pigs. It has a distinctive flavor and unique crystal structure which enhances flakiness in pie crusts. Its high smoke point makes it popular for frying and cooking applications.1 Similar to other fats, lard is a [...]
Honey What is Honey? Honey is a sweet, viscous substance produced by honey bees (Apis Mellifera) feeding on nectar or secretions of plants. It is one of the earliest sweeteners used in baking. The main carbohydrates present in it are glucose and fructose.1 It can be classified according to its source: Nectar [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
Sugar Also Known as Sucrose What is Sugar? Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. They perform key functions in doughs and batters that improve the overall quality of the finished products. Sugar has traditionally meant table sugar or sucrose. The U.S. definition of [...]
