Are you looking forward to attending the IBIE Baking Expo this year? Come see my QuickBITES talk about the keto bakery trend and how it will affect the future of food. Here's a little sneak peek at what I'll be discussing. In 2020 alone, the keto market was valued at 10 billion dollars. Meanwhile, [...]
If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well.In this episode of BAKED in Science [...]
If you’re in search of ways to boost your brand, consider adding "high fiber" to your label. The public pays attention to what's on the label, and fiber is a great selling point. What counts as a “good source of fiber?” Food with 5 grams or more of fiber per servings. The FDA regulates that the [...]
Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits. Nutritional benefits include: Improved glycemic index Controlled insulin responses Gut health Reduced blood glucose spikes after a meal What [...]
In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and [...]
Brought to you by MGP Ingredients The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods. The KETO diet trend is a good example. Yet just 2% of bakery products carried high or added protein claims in [...]
Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch? That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]
Potato Starch What is Potato Starch? Potato starch is a fine, white powdery substance derived from potatoes. Similar to other starches, it is commonly used to thicken, gel, texturize and increase crispiness in baked goods. It is also used in clear soup, confections, fillings, and so on. Properties such as high water-binding [...]
Resistant Starch Also known as Enzyme-resistant Starch What is Resistant Starch? Resistant starch (RS) is one type of dietary fiber. It’s defined as the total amount of starch and the products of starch degradation that resist digestion in the small intestine of healthy people.1 In baking, it’s used to improve the nutritional [...]
