Reducing agents are a type of dough conditioner used to reduce mix time and improve extensibility. They are used in bread to increase bakery throughput and to adjust for flour variation and in a number of other yeast and chemically leavened applications. How do reducing agents work? During mixing, the gluten in the flour [...]
Cake Donuts Also known as chemically-leavened doughnuts What are Cake Donuts? Cake donuts are amongst the most iconic and most popular U.S. bakery products. They are made from a cake batter that is chemically-leavened and fried to develop its traditional taste and aroma. Given their formulation and processing, cake donuts are one [...]
Baking Quality What is baking quality? Baking quality is a concept used by bakers to determine the potential of cereal flours (wholemeal and/or refined) in the manufacture of yeast-leavened breads and buns or chemically-leavened sweet goods such as cakes, waffles, muffins or cookies.1 Baking quality is intimately related to the quantity and [...]
