12 04, 2019

BAKED in Science S2E29: BakingTech’s Product Development Competition

 In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry. Awards include: 1st prize: $2,000 scholarship for each team member 2nd prize: $1,500 [...]

30 11, 2018


Millet What is Millet? Millet is a term describing many species of annual grasses with small seeds cultivated for food use. These include several different genera within the family Poaceae. The seeds can be milled into flour and used to make various bakery products. However, its wider commercial adoption has been hampered [...]

29 11, 2018


Barley What is Barley? Barley (Hordeum vulgare) is a flavorful and chewy grain that can be added to breads and other baked goods. It may be hulled or pearled, which can change a product’s final flavor and nutritional profile.1 Barley is a non-GMO crop typically available for culinary use in two forms: [...]

29 10, 2018


Emmer What is Emmer? Emmer (Triticum dicoccon) is an ancient wheat  and an ancestor of modern durum.1 Similar to einkorn (Triticum monococcum) and spelt (Triticum spelta), emmer is known as a ‘hulled’ grain because it retains its hull during harvest. Emmer is also a tetraploid species, containing 2n=28 chromosomes. Emmer wheat is [...]

9 06, 2015

Quinoa Flour

Quinoa Flour What is Quinoa Flour? Quinoa is a tiny pseudocereal grown in the Andes. The seeds can be used either raw or roasted and the flour is typically blended with other flours in a variety of breads, pastries, desserts, and other baked goods. The seed is gluten-free and is considered a [...]

7 06, 2015

White Sorghum Flour

. White Sorghum Flour Also Known as Milo or Jowar Flour What is White Sorghum Flour? White sorghum flour is a gluten-free, GMO-free, ancient grain flour. It has been gaining popularity as a partial substitute for traditional flour in gluten-free recipes. Other favorable attributes of white sorghum flour include its light color, [...]


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