9 05, 2022

Can You Name 15 Dough Conditioners?

Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. While the definition is pretty open-ended, the results are straight forward.  No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you: Consistent outcome and quality: When you’re baking [...]

9 11, 2020

Why You Need to Control Oven Temperature

I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas: Development:  Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of [...]

21 08, 2020

Flour Quality

Flour Quality What is Flour Quality? Flour quality encompasses all measurable or quantifiable parameters that are related to wheat or any cereal flour used to produce baked goods, snacks and many other products. In the baking industry, flour quality is evaluated on a daily basis, both at laboratory and production line level. [...]

24 12, 2019

Gluten Washing Tests

Gluten Washing Tests What are Gluten Washing Tests? Gluten washing tests are laboratory analyses that provide information about the quantity and quality of gluten in wheat flour. These tests are used to evaluate the baking quality of hard and soft wheat flours used in the production of bakery products. Currently, two main [...]

24 12, 2019

Sedimentation Test

Sedimentation Test What is a Sedimentation Test? The sedimentation test is a physicochemical test that helps provides information on the baking quality of wheat flour. It is based on the suspension of flour in a dilute alcohol and acid solution which causes the flour particles to sediment.1,2 The sedimentation test is also [...]

22 05, 2019

Yeast Performance Testing

Yeast Performance Testing Also known as yeast activity or gassing power What is Yeast Performance Testing? Yeast performance testing encompasses various procedures for determining the time required for dough to reach a certain volume, or the volume of dough at a given proof time. This can be evaluated using standardized procedures. Yeast [...]

16 05, 2019

Bread Baking Test

Bread Baking Test What is a Bread Baking Test? A bread baking test is a controlled, small scale pan bread production run that is carried out at lab or pilot plant level by R&D and/or QC departments of flour mills and bakeries. The purpose of a bread baking test is to evaluate [...]

9 05, 2019

Particle Size Index

Particle Size Index Also known as endosperm mechanical resistance to particle size reduction What is the Particle Size Index? The particle size index (PSI) is an indicator of wheat milling and baking performance associated with wheat kernel hardness and flour granularity. The hardness of the wheat kernel has tremendous implications in its [...]

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