11 03, 2018

6 Ways to Slow Staling in Baked Goods

Someday, your products will go stale. Recrystallization of the starch molecules, gluten cross-links and moisture re-distribution are the main causes. Thankfully, there are ways to at least keep this process at bay! How to slow staling with ingredients  Enzymes: alpha amylase, pullulanase, lipase, lipoxygenase, protease and other non-starch polysaccharide-modifying enzymes help decrease staling. Surface Active Lipids:  DATEM, SSL, [...]

14 01, 2016

Resilience

Resilience What is resilience? Resilience is defined as the ability of a material to absorb energy when it is deformed elastically and to release that energy upon unloading.1 Bread’s resilience is its ability to spring back, returning to its original shape when subjected to a compressing force.2,3,4 Resilience is a key parameter [...]

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