24 09, 2019

BAKED in Science S2E40: Taste and Aroma in Baking

2019-09-24T10:09:27-07:00

 What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent! In this episode, Dr. Lin [...]

BAKED in Science S2E40: Taste and Aroma in Baking2019-09-24T10:09:27-07:00
18 09, 2019

BAKED in Science S2E39: Cancer Causing Baking Ingredients

2019-09-18T13:35:45-07:00

Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the US. Dr. Lin Carson talks with Kristine Sherred [...]

BAKED in Science S2E39: Cancer Causing Baking Ingredients2019-09-18T13:35:45-07:00
3 09, 2019

BAKED in Science S2E38: Sustainability Practices Affecting the Baking Industry

2019-09-03T13:35:58-07:00

Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. Because being sustainable isn’t just what your business does, but the entire baking ecosystem! There are a lot of companies [...]

BAKED in Science S2E38: Sustainability Practices Affecting the Baking Industry2019-09-03T13:35:58-07:00
22 08, 2019

BAKED in Science S2E37: More Innovations at IFT 2019

2019-08-22T11:33:40-07:00

 There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. [...]

BAKED in Science S2E37: More Innovations at IFT 20192019-08-22T11:33:40-07:00
30 07, 2019

BAKED in Science S2E36: Innovations at IFT 2019

2019-07-30T09:47:27-07:00

The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Dr. Lin learns about new [...]

BAKED in Science S2E36: Innovations at IFT 20192019-07-30T09:47:27-07:00
16 07, 2019

BAKED in Science S2E35: Baking with Ancient Grains

2019-07-16T09:54:21-07:00

Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. [...]

BAKED in Science S2E35: Baking with Ancient Grains2019-07-16T09:54:21-07:00
2 07, 2019

BAKED in Science Ep 34: What in the World is the Chorleywood Baking Process?

2019-07-02T09:42:52-07:00

 If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, it’s not just another name for no-time dough. It is a whole other process, that has some very intriguing points and uses. To get a birds-eye [...]

BAKED in Science Ep 34: What in the World is the Chorleywood Baking Process?2019-07-02T09:42:52-07:00
21 06, 2019

BAKED in Science E33: Emulsifier Replacement Technologies

2019-07-22T13:03:04-07:00

There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their latest [...]

BAKED in Science E33: Emulsifier Replacement Technologies2019-07-22T13:03:04-07:00
29 05, 2019

BAKED in Science S2E32: What’s the Most Important Aspect of Flour?

2019-05-29T14:11:20-07:00

Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of [...]

BAKED in Science S2E32: What’s the Most Important Aspect of Flour?2019-05-29T14:11:20-07:00