Packaging What is Packaging? Packaging is a combination of technological processes to enclose and protect finished food products to preserve and transport them. The main purpose is to maintain the integrity and sensorial properties of the food by protecting it from microbiological spoilage and staling.1 Failure to recognize its importance can have [...]
Trehalose What is Trehalose? Trehalose is a carbohydrate ingredient used in baking, beverages, chocolates and other food formulations. The molecule is made up of two glucose units and does not participate in Maillard or caramelization reactions. Its anti-staling properties, thermal stabilization of wheat proteins and beneficial impact on bread yeast make it [...]
Wheat What is Wheat? Wheat (Triticum aestivum L.) is one of the world’s most important food crops. Its prominence among other grains and cereals is due to its cultivation adaptability and high yield, as well as its unique viscoelasticity and dough forming properties. Wheat is often associated with bread. However, it’s also [...]
