Yeast not only leavens dough and gives it a light, sponge-like texture—it provides flavor, aroma and contributes to the nutritional value of bread. Here's how it functions in bread, and boosts the benefits of the final baked good. In baked goods, yeast has three main roles. Leavening The carbon dioxide gas produced by yeast [...]
To help combat the growing childhood obesity challenge, the UK sugar reduction program challenges all sectors of the food and drinks industry to reduce overall sugar across a range of products by at least 20% before 2020. The guidance suggests "reducing sugar levels in products, reducing portion size, or shifting purchasing towards lower sugar alternatives."We [...]
Cheesecake Also known as tarta de queso What is Cheesecake? Cheesecake is a unique type of cake that is made with a custard type filling as the batter and a cookie or short dough as the base or side crust. The custard is typically made with sweetened cheese curds, eggs, milk, sugar, [...]
Cream of Tartar What is Cream of Tartar? Cream of tartar is the potassium acid salt of tartaric acid, otherwise known as potassium acid tartrate or potassium bitartrate. Although it has many uses in food and beverages, it primarily finds use as a component of leavening systems for bakers. Properties of cream [...]
Baking Powder Also known as chemical leavening What is Baking Powder? Baking powder is a chemical leavening agent. Chemical leavening agents added to doughs and batters undergo various decomposition and neutralization reactions to produce carbon dioxide, water vapor and in some cases ammonia.1 These gases are responsible for expansion, flavor, color and [...]
