12 06, 2015

Gums

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 [...]

12 06, 2015

Guar Gum

Guar Gum Also known as guaran or cluster bean What is Guar Gum? Guar gum is a gel-forming hydrocolloid obtained from the endosperm of the guar plant seed. It is a soluble dietary fiber, fat replacer and an effective additive in gluten free food products. Common uses of guar gum in the [...]

12 06, 2015

Sugar

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 [...]

11 06, 2015

Granulated Sugar

Granulated sugar functions as a sweetener and as a tenderizer in baked goods. Granulated Sugar Also Known as Sucrose, Beet sugar, or Cane sugar What is Granulated Sugar? Granulated sugar is the very sweet, tiny granule-shaped product of processed, crystallized, and dried sugar. Also more technically referred to as Sucrose. [...]

11 06, 2015

Vital Wheat Gluten

Vital Wheat Gluten Also known as gluten What is Vital Wheat Gluten? Vital wheat gluten, or simply VWG, is a highly functional protein that has been separated from wheat starch and other grain components. It is used almost exclusively in high-speed bakeries to improve dough strength and provide additional dough tolerance to [...]

11 06, 2015

Frosting

Frosting Also known as Icing What is Frosting? Frosting is a sweet topping that accompanies many baked goods, especially desserts. In its most basic form, frosting is the combination of sugar and some liquid such as water or milk, but there are hundreds of variations of frosting including blends of egg whites, [...]

11 06, 2015

Flour

Flour Also Known as Wheat Flour What is Flour? Flour is a fine powder made by grinding wheat kernels. It is the main component of foods such as bread, crackers, pasta, tortillas, cakes, cookies and pastries. Among other grains, wheat flour is unique due to its ability to form a gluten network [...]

11 06, 2015

Flaxseed

Flaxseed Also known as common flax and linseed What is Flaxseed? Flaxseed is a small, brownish oilseed with a pleasant nutty taste. Its unique health benefits are due to the high levels of omega-3 and omega-6 fatty acids. It is used as a substitute for eggs and fats in bakery products and [...]

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