Everyone loves the idea of sprouting and sprouted wheat bread, but do you have any idea what goes into sprouting wheat for bread? We first need to know what is adequate sprouting. To answer this question, we tested wheat at different stages of sprouting: (1) after soaking, (2) with 1 day of sprouting, and (3) [...]
An emulsifier has a water-loving end and a fat-loving end. It is used in water-oil emulsions to prevent their immiscibility and to maintain these systems’ stability. In the baking industry, emulsifiers are used frequently, but surprisingly, not everyone knows their functionality. Emulsifiers are mythologized, expected to strengthen gluten network and improve structure. But do they [...]
Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry, crumbly interior and a loss of flavor. Many plant personnels insist that moisture loss during storage is the main factor contributing to crumbliness of the crumb. While moisture loss is the popular belief, staling is caused [...]
Thermocouples are inserted into dough to give a thermal profile. Thermal profiling is useful when a new product is launched. If your new product is experiencing dryness issues, you could be overbaking it. This can easily be remedied by adjusting time and/or temperature. But how much time and temperature do you have [...]
