22 05, 2019


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 [...]

7 06, 2015

Starch Gelatinization

Starch Gelatinization What is Starch Gelatinization? Starch gelatinization is the irreversible loss of the molecular order of starch granules (crystallinity). It is considered a glass transition from an ordered initial state to a disordered final state, usually resembling a “melting” process, that requires water and heat.1,2 In the cooking or baking process, [...]

7 06, 2015

Final Proof

Final Proof What is the Final Proof? The final proof is a continuation of yeast fermentation, which allows the molded dough piece to relax and expand. A dough piece that has gone through the sheeting and molding process is degassed and lacks volume. Final proofing produces an aerated dough with optimum shape [...]


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