7 03, 2022

When Should You Bake with Whey Protein?

More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. Whey Functionality When used in baking, [...]

23 02, 2021

Glycerin

Glycerin Also known as glycerol, 1,2,3-Propanetriol What is Glycerin? Glycerin is a three-carbon chain molecule which has an alcohol group bound to each carbon. It is a sweet and viscous liquid used in bakery foods as a humectant, water activity reducer and crystallization modifier. In food chemistry, glycerin is the backbone of [...]

17 09, 2020

Antimicrobial Packaging

Antimicrobial Packaging What is Antimicrobial Packaging? Antimicrobial packaging (AP) is a relatively new packaging technology that focuses on extending the shelf life of highly perishable food products. It allows food processors to reduce dependence on mold inhibitors and chemical preservatives, as well as reduce refrigeration costs at certain stages within the supply [...]

21 07, 2020

The Science Behind Cultured Wheat

Let's dive into the science of cultured wheat for a minute. Thanks to fermentation, an ordinary wheat takes on extraordinary powers, becoming a natural mold inhibitor and shelf life extender! So here are three ways science makes this form of wheat awesome: 1. Fermentation Cultured wheat is flour that’s been fermented with Propionibacterium freudenreichii, usually found in cheese and milk production. [...]

2 03, 2020

Amylase: The Group of Enzymes that Improve Shelf Life

Enzymes are the champion of natural solutions for dough improvers. Different types, or groups, have different functions, however. Today, we’re going to take a look at Amylase. What’s Amylase? It’s a family of starch-degrading enzymes that work together to improve fermentation and extend shelf life. A few of its functions are: Provide fermentable and reducing sugars. [...]

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