6 05, 2019

Baking the Most of Resistant Starch

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 [...]

19 04, 2019


Methylcellulose What is Methylcellulose? Methylcellulose (MC) is a food gum. A derivative of cellulose, it is a non-digestible fiber and non-allergenic. A distinct property of MC is its ability to form gels at high temperatures and reversing to a viscous liquid upon cooling. It's used in a wide range of baked goods [...]

9 04, 2019


Maltodextrins What is are Maltodextrins? Maltodextrins are products of partial hydrolysis of starch. They are used as: Bulking agents Carriers for flavors Sweetness reducers ‘Gram by gram’ sugar/fat replacers They are classified based on their dextrose equivalents (DE) which range from 3-20. The higher the DE, the more extensive is the hydrolysis [...]

2 04, 2019

How to Bake Delicious Cake Without Eggs

Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]

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 [...]

26 11, 2018


Viscometer Also known as a viscosimeter What is a Viscometer? A viscometer is an instrument that measures the viscosity of liquid, semi-solid and even solid food products. Viscometers are important components of quality assurance laboratories as they are used to obtain information about the flow behavior (rheology) of materials due to changes in [...]

16 04, 2018

Falling Number Test

The falling number test measures enzyme activity in flour. Falling Number Test What is the falling number (FN) test? The Hagberg Falling Number test, originally developed in Sweden, is used to measure the enzyme activity in flour. The FN of a flour is related to the amount and activity of [...]

5 03, 2018

Rapid Visco Analysis

Rapid Visco Analysis What is a Rapid Visco Analysis? An Rapid Visco Analysis (RVA) is a quick, amylographic physical assessment of cereal-based products. This test is performed by the Rapid Visco Analyzer, which is a rotational (stirring) rheometer that measures apparent viscosity of starch-containing suspensions, and flour/water mixtures under variable and controlled heating [...]

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 [...]


Go to Top