I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas: Development: Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of [...]
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 [...]
Natural Preservatives What are Natural Preservatives? Natural preservatives are additives that slow the growth of spoilage organisms like mold or bacteria in baked goods. They also function to limit changes in color, texture and flavor. As well as being effective, the consumer expects them to be derived from natural sources, such as: [...]
Flavors What are Flavors? Flavors are the entire range of sensations we perceive when we eat a food: taste, aroma, tactile and to some extent kinesthetic, temperature and pain sensations. Whether present naturally or added to baked goods, they are one of the largest single factors affecting our choice to purchase an [...]
Cookies Also known as Biscuits (UK, Canada) What are Cookies? Cookies are baked treats. A cookie is a small sweet, crispy or cake-like pastry most often made with flour, sugar, liquid and fat. They are characterized by: High sugar content High fat content Low moisture Origin and varieties The cookie’s [...]
Whey Protein What is Whey Protein? Whey protein is the protein concentrate or isolates of whey—a liquid left after the straining of coagulated milk curd.1 In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties.1 It is also used as a substitute for egg whites. Types [...]
Honey What is Honey? Honey is a sweet, viscous substance produced by honey bees (Apis Mellifera) feeding on nectar or secretions of plants. It is one of the earliest sweeteners used in baking. The main carbohydrates present in it are glucose and fructose.1 It can be classified according to its source: Nectar [...]
High Fructose Corn Syrup Also known as glucose-fructose syrup or high fructose maize syrup What is High Fructose Corn Syrup? High fructose corn syrup (HFCS) is a versatile alternative sweetener to sucrose. It is a product of hydrolyzed corn starch and is made up of glucose and fructose units in different ratios.1,2 [...]
Sugar Also Known as Sucrose What is Sugar? Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. They perform key functions in doughs and batters that improve the overall quality of the finished products. Sugar has traditionally meant table sugar or sucrose. The U.S. definition of [...]
Granulated sugar functions as a sweetener and as a tenderizer in baked goods. Granulated Sugar Also Known as Sucrose, Beet sugar, or Cane sugar What is Granulated Sugar? Granulated sugar is the very sweet, tiny granule-shaped product of processed, crystallized, and dried sugar. Also more technically referred to as Sucrose. [...]
