You have a product, and it’s pretty great. But just how great is it? Or better yet, what is its quality? Defining the quality of baked goods can be difficult unless you’re using tests and benchmarks to quantify it. How can you do this? Baking tests such as gassing power, gas retention, mixing tolerance/stability, and water [...]
Glass Transition What is Glass Transition? Glass transition (Tg) is a physical property of food polymers. It is the temperature range where food polymers undergo a phase change from rigid/glassy to soft. Food polymers can be proteins, starch and non-starch polysaccharides, including cellulose, glucans and arabinoxylans. In summary, glass transition is a [...]
Egg Replacement What is an Egg Replacement? Egg replacement involves eliminating eggs partially or totally from a food formula and replacing them with ingredients that can offer similar performance.1 Egg replacement in bakery and food products has been driven by many factors: Economics: fluctuations in global egg supply and pricing Health concerns: [...]
Gluten Free in Baking Also Known as GF, Celiac Disease, Gluten Allergy What is Gluten Free? Celiac disease sufferers cannot consume gluten containing foods. Ingredients in bakery products that contain gluten include wheat, rye, triticale, and spelt. When developing gluten-free products, keep in mind that the lack of gluten causes structural problems [...]
Fat Substitutes Also known as fat replacers or bulking agents What are Fat Substitutes? Fat substitutes are ingredients used to replace or mimic fat in foods and baked products. Ideally, these ingredients should reduce the caloric content and potentially mitigate health problems associated with dietary fats, without compromising the product’s sensory properties.1 [...]
