Today, we get to talk about where science and baking meet—one of my favorite things! On the baking side, we have icings and glazes: a crucial finishing touch. On the science side, viscosity: the measure of the thickness or resistance to flow of a fluid. Why measure viscosity? Because it will help you know how to handle [...]
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 [...]
There’s no doubt, consumers are moving from looking for gluten-free products to finding gluten-free products that taste good! Many flour substitutes often leave gluten-free options tasting bland or low on substance. So, bakers are on the lookout for ingredients that improve product quality and nutrition. One option: waxy sorghum. Sorghum is an ancient grain, first [...]
Viscosity is way to measure the thickness of your dough or batter. Viscosity is one of those words that gets thrown around a lot, but doesn’t always get looked at closely. The quick definition is “the thickness or resistance to flow of a fluid,” or how thinly your batter or glaze spreads. Well that’s [...]
Viscosity What is Viscosity? Viscosity is the thickness or resistance to flow of a fluid. It is the measure of shear stress/shear rate. Shear stress is the force per unit area used to move a material.3 Shear rate is a measure of the change in speed at which the intermediate layers of [...]
Starch What is Starch? Starch is a carbohydrate found in many plants and is a large part of the human diet. It is a polysaccharide, with an abundance of glucose molecules. Whether in its original form, or as one of its derivatives, starch has a variety of uses in the food industry, [...]
Pre-gel Starch Also known as cold-water swelling starch or pre-genitalized starch What is Pre-gel Starch? Pre-gel starch is starch that’s precooked and dried to enhance its thickening and water absorption capacity at lower temperatures. The process partially destroys the starch granule and reduces its degree of crystallinity. It is used in ready-to-make [...]
Condensed Milk Also known as sweetened condensed milk What is Condensed Milk? Condensed milk is a value-added dairy product made from the partial evaporation of water from pasteurized milk. It is a thick, creamy and viscous fluid and is an essential component of:1 Chocolate toppings Milk fudge Key lime pie [...]
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, [...]
