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 [...]
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 [...]
Storage and Transportation What is Storage and Transportation (S&T)? Storage and transportation allow food products to reach different stages of the supply chain. S&T are temporary steps that prepare food to be entered into production plants, and to be sent to distribution centers and retail stores (commercialization stage). Foods that can be [...]
When you measure relative humidity (RH), you're gauging the moisture in the air. The higher the RH%, the more moisture is out there. While you may be sick of humidity this time of year, it’s a very, very important part of baking. Done right, it works wonders on product consistently and quality. Why is it so important? [...]
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, [...]
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 [...]
