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 [...]

31 01, 2022

Clean Label Baking without Chemical Emulsifiers

Brought to you by Lallemand Baking. Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors, among others. Chemical emulsifiers are generally used in baking to provide dough strength, by improving [...]

3 08, 2021

How to Improve Your Pizza Crust Production

Pizza crust production is a hot space to be in the food production and baking industry. Large scale pizza production usually includes manufacturing frozen pizza dough, frozen par-baked pizza shells, and frozen fully topped par-baked pizza shells. More and more the production of shells and topped pizza shells is done on automated lines. Here [...]

14 09, 2020

Enzyme Solutions in Bread Baking

Enzymes, made up of proteins found in all living organisms, act as biological catalysts that facilitate chemical reactions. For the baking industry, they are amazing processing aids used in high-speed bakeries. While most dough conditioners are currently not accepted as clean label options, enzymes represent an alternative that is widely accepted by consumer groups. Given the right conditions of pH, time, [...]

9 04, 2019

Maltodextrins

Maltodextrins What is are Maltodextrins? Maltodextrins are products of partial hydrolysis of starch. They are used as: Bulking agents Carriers for flavors Sweetness reducers ‘Gram by gram’ sugar/fat replacers They are classified based on their dextrose equivalents (DE) which range from 3-20. The higher the DE, the more extensive is the hydrolysis [...]

11 01, 2019

BAKED in Science S2E23: FODMAPs

Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrates that are hard to digest, triggering symptoms like bloating and discomfort. With over 15% of the Western world suffering from IBS, or wheat sensitivity, low-FODMAP foods tap into a huge market. There [...]

3 01, 2019

Lipoxygenase

Lipoxygenase What is Lipoxygenase? Lipoxygenase, also known as linoleate: oxidoreductase, is an enzyme used in commercial food production. In bread making, it both bleaches flour and improves dough handling. Origin The enzyme is found in plant and animal tissues, but it is most abundant in beans, peas, and potatoes. [...]

28 11, 2018

Could This Ingredient Make People Eat Bread Again?

Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products. Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the spotlight, low-FODMAP food is making a name for [...]

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