Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of [...]
Gluten-free Flours Also known as gluten-free blends What are Gluten-free Flours? Gluten-free flours or blends are dry mixes that can replace or substitute gluten in bakery products such as bread, pizza, cookies, pasta or cakes. They rely on a proper balance of components that resemble as much as possible the functionality and [...]
Gluten Quality What is Gluten Quality? Gluten quality refers to the contribution of gluten-forming proteins – gliadin and glutenin – of different cereals (and their dry processed, milled and sprouted products) to the rheological and other handling properties of yeast-leavened bakery products. In order to obtain a good bread volume, the dough [...]
Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]
High Protein Bread What is High Protein Bread? High protein bread has been formulated and processed to comply with food labeling requirements for the nutrient content claims of:1,2 “High in protein” “Rich in protein” “Excellent source of protein” This claim requires that the finished product contains at least 20% protein per reference [...]
Soy Also known as soybean What is Soy? Soy or soybeans are a legume crop and an important source of oil, protein, fiber and flour. In fact, they are the largest single source of edible oil worldwide, accounting for 50% of the world’s supply.1 Various components of the soybean can be used [...]
High Protein Baking What is High Protein Baking? Diets high in protein are popular for their potential benefits in staving off hunger and weight gain control. Because of these properties, consumers are seeking out baked goods high in protein. The Nutrition Labeling and Education Act (NLEA) of 1990 allows for the nutrient [...]
Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. The guests are: Ody Maningat: PhD: Chief Science Officer at MGP [...]
Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can I make protein rich products, and what are alternative proteins? If you have any doubts about the relevance of this topic, then know at the IFT 18 Expo—one [...]
Protein in Flour What is protein in flour? Protein content and quality of baking flours are vital functional, nutritional and economical parameters for millers and bakers. They determine whether a given flour is suitable for either: Yeast-leavened bakery products that require higher levels of protein in flour (pan bread, buns, hearth breads) [...]
