Skip to content
BAKERpedia Logo

Watch BAKERtv

  • Media
    • BAKERtv
    • BAKED in Science
    • Ask Dr. Lin Videos
    • Scale UP Series
  • Blog
  • BAKER Academy
    • BAKERcertified
    • Live Seminars
    • Papers & Videos
  • Ingredients
  • Food Safety
  • Processes
    • Analytical Methods
  • Specialties
    • Bread
    • Cake
    • Cookie
    • Cracker
    • Donut
    • Gluten-Free
    • Healthy Baking
    • Organic Baking
    • Pastries
    • Pie
    • Pizza
    • Tortillas
  • Resources
    • Ask a Baking Question
    • Consultation Team
    • BAKERin
    • Relative Humidity Chart
    • E-Books for Purchase
    • Merch
    • Baking Formulations
    • Sponsor Showcase
  • About
    • About BAKERpedia
    • Advertise With Us
    • Press
    • Contact Us
    • BAKERpedia Store
  • Media
    • BAKERtv
    • BAKED in Science
    • Ask Dr. Lin Videos
    • Scale UP Series
  • Blog
  • BAKER Academy
    • BAKERcertified
    • Live Seminars
    • Papers & Videos
  • Ingredients
  • Food Safety
  • Processes
    • Analytical Methods
  • Specialties
    • Bread
    • Cake
    • Cookie
    • Cracker
    • Donut
    • Gluten-Free
    • Healthy Baking
    • Organic Baking
    • Pastries
    • Pie
    • Pizza
    • Tortillas
  • Resources
    • Ask a Baking Question
    • Consultation Team
    • BAKERin
    • Relative Humidity Chart
    • E-Books for Purchase
    • Merch
    • Baking Formulations
    • Sponsor Showcase
  • About
    • About BAKERpedia
    • Advertise With Us
    • Press
    • Contact Us
    • BAKERpedia Store

Saba

Profile picture of Saba

@saba

Active 2 years, 1 month ago
Hello Community, Kindly suggest at what step of baking process would you prefer to add additives, I know its a general question obviously additives are flour mix But the problem i am encountering is that when i add some quantity of additive in flour what happens is that it does not properly mix in the flour due to different size of flour […] View
  • Activity
  • Profile
  • Friends 0
  • Forums
  • Personal
  • Mentions
  • Favorites
  • Friends
  • Profile picture of Saba

    Saba posted a new activity comment 2 years, 2 months ago

    Thanks Mark Floerke
    Great to hear from you

    View Conversation
  • Profile picture of Saba

    Saba posted an update 2 years, 2 months ago

    Hello Community,
    Kindly suggest at what step of baking process would you prefer to add additives, I know its a general question obviously additives are flour mix
    But the problem i am encountering is that when i add some quantity of additive in flour what happens is that it does not properly mix in the flour due to different size of flour granules…[Read more]

  • Profile picture of Saba

    Saba posted an update 2 years, 2 months ago

    Hello Community
    Kindly suggest the additives you prefer to add in preparation of bread and cookies
    Also mention the quantity of additives
    Thank you

  • Profile picture of Saba

    Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

    Thanks Dr Lin Carson

  • Profile picture of Saba

    Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

    Great hearing detail explanation from you
    Thank you very much for guidance.

  • Profile picture of Saba

    Saba posted a new activity comment 2 years, 2 months ago

    No doubt a good recommendation
    Yeah but how i can login
    i m not registered member

    View Conversation
  • Profile picture of Saba

    Saba replied to the topic Amylase Falling Number – Moved: Reply To: Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

    Great to hear u
    Yes agreed that Falling number is used to measure the sprout damage and has an inverse relation with alpha amylase activity
    But i have evaluated alpha amylase activity of wheat flour by DNS-Spectrophotometric method
    But i am not finding the standard alpha amylase activity of sound and sprouted wheat flour
    Can u suggest falling…[Read more]

  • Profile picture of Saba

    Saba posted a new activity comment 2 years, 2 months ago

    Thank you very much Good to hear you
    Can you suggest any other method for volume measurement of bread and cookies rather rapeseed displacement method

    View Conversation
  • Profile picture of Saba

    Saba posted a new activity comment 2 years, 2 months ago

    Great to hear you Mark Floerke
    As you have explained in details thank you very much
    Can you share of texture analyzer you are using
    so for Cookies sensory sheet
    u think spread factor, firmness to bend or break and crispiness are the important parameter
    or you want to add more????
    Can you share any cookie related sheets with me

    View Conversation
    • Profile picture of Mark Floerke
      Mark Floerke replied 2 years, 2 months ago

      @saba I will see if I can find one of my cookie sheets in my old files for you. The texture analyzer I have used is from Texture Technologies in the USA. The manufacturer is Stable Microsystems in the UK.
      https://www.texturetechnologies.com/texture-analyzers/ta-xt-express-texture-analyzer
      The other parameters matter, if they are important to…[Read more]

      • Profile picture of Saba
        Saba replied 2 years, 2 months ago

        Thanks Mark Floerke
        Great to hear from you

  • Profile picture of Saba

    Saba started the topic Amylase Falling Number – Moved: Reply To: Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

    I have one more query that if the falling number of flour is 250 then what should be the alpha amylase activity of wheat flour in Units/ml?

    • Profile picture of Mark Floerke
      Mark Floerke replied 2 years, 2 months ago

      Hello Saba – I will move your Amylase Query to a new Topic Thread, and will respond there.

  • Profile picture of Saba

    Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

    Thanks Dr Lin Carson for your support and help
    Can you provide me any email so that i can contact the sensory specialist

  • Profile picture of Saba

    Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 3 months ago

    Thanks Zziwa
    I want to learn that which sensory attributes of bread, cakes and biscuits are the most important and considerable for making the sensory sheet.
    Kindly also shed some light on to which rheological parameters lije water absorption are directly related with baking parameters like loaf volume, crumb softness etc

  • Profile picture of Saba

    Saba posted an update 2 years, 3 months ago

    Hello All ,
    I am the member of “Food Quality and Safety Research Institute ”
    I am working on Wheat Flour Optimization
    All member’s guidance and support is needed in this matter
    Bakerpedia is no doubt a great forum to have a guidance from experts
    Thanks
    Saba Iqbal

  • Profile picture of Saba

    Saba replied to the topic Welcome – Message from the CEO in the forum New Member Introductions 2 years, 3 months ago

    Pleasure

  • Profile picture of Saba

    Saba became a registered member 2 years, 3 months ago

    Saba

    @saba

    View Profile

Title

Copyright © 2022 BAKERpedia. All rights reserved. | Privacy Policy | Accessibility
Page load link
We're using cookies!
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. To get rid of the necessary ones, click "COOKIE SETTINGS"
Cookie SettingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Have you joined the BAKER Academy yet?

You can’t learn anything from a popup

But you can from our technical newsletter! Get updates on baking tips, top trends and more.

Sign Up Now
Go to Top