30 09, 2021

Snickerdoodle

Snickerdoodle Also known as cinnamon butter cookies What is a Snickerdoodle? Snickerdoodle, or cinnamon butter cookies, are drop cookies which are characterized by having a cracked surface and can be crunchy or soft depending on the baking time, thickness and shape they are given before baking. If the spooned or scooped soft [...]

22 05, 2019

Frying

Frying What is Frying? Frying is a thermal food process that is widely used in the production of snacks and bakery products. Similar to baking and extrusion, it is used to impart unique textures, flavors and aromas to a variety of foods. Products traditionally made by frying include: French fries Tortilla chips [...]

16 05, 2019

Glass Transition

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 [...]

28 03, 2019

Potato Starch

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 [...]

7 01, 2019

Make Baking Easier with Pre-gelatinized Rice Flour

When do you use pre-gelatinized rice flour? In baking formulas, it is helps with: Viscosity control Texture control Thickening Bulking One super useful application for this ingredient? Gluten-free baking! Rice flour is naturally without gluten, and gluten-free products need a thickening agent to make up for the lack of gluten proteins. What makes it difference than just [...]

4 12, 2017

When Does Starch Gelatinization Happen?

At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour. When starch granules absorb water, they increase viscosity. This activity, called starch gelatinization, takes place when the product is in the oven. A closer look Before baking, starch is crystalline and shows birefringence. As the [...]

3 10, 2017

Oven Temperature

Oven Temperature What is Oven Temperature? Oven temperature is one of the key baking parameters. It can be measured, modified, and controlled in order to influence process conditions directly, thereby affecting a product’s final characteristics. Heat in transferred from the oven to the baked good by the following mechanisms, depending on the type [...]

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