Research Corner

808, 2017

How to Make Sprouted Wheat Berries for Sprouted Grain Bread

Why sprout? Using sprouted wheat berries to make bread is becoming popular due to their nutritional value. The protein and lipid content in wheat are increased with sprouting.1 Amylopectin, which can affect blood sugar levels, is decreased. Furthermore, wheat sprouts contain materials like sulforaphane and certain antioxidants that could help prevent cancer.2 Procedure for sprouted [...]

1107, 2017

Why the Baking Industry Uses Emulsifiers

An emulsifier has a water-loving end and a fat-loving end. It is used in water-oil emulsions to prevent their immiscibility and to maintain these systems’ stability. In the baking industry, emulsifiers are used frequently, but surprisingly, not everyone knows their functionality. Emulsifiers are mythologized, expected to strengthen gluten network and improve structure. But do they [...]

1706, 2017

Is Staling Due to Moisture Loss Over the Shelf Life of Bread?

Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry, crumbly interior and a loss of flavor. Many plant personnels insist that moisture loss during storage is the main factor contributing to crumbliness of the crumb. While moisture loss is the popular belief, staling is caused [...]

1005, 2017

How to Determine Adequate Baking by Using Thermal Profiling

Thermocouples are inserted into dough to give a thermal profile. Thermal profiling is useful when a new product is launched. If your new product is experiencing dryness issues, you could be overbaking it. This can easily be remedied by adjusting time and/or temperature. But how much time and temperature do you have [...]


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