Next-generation bread quality assessment
The quality of bread can be examined in a number of ways. Different bread types will have different characteristics to consider, as well as vastly different parameters within these characteristics.
LIBRARY ARTICLES
Using design thinking to facilitate automation
The chapter “Design Thinking” (Automation, Science and Technology, 2021 – a book published by Food2Multimedia GmbH) describes how design thinking could improve this change process in industrial-scale manufacturing environments.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Palm oil under inquiry: are saturated fats harmful?
As food producers return to consuming palm oil due to the sudden shortage of sunflower oil, it is important to understand the impact of saturated fats in daily diets. Palm oil was once replaced because it bears a certain presence of saturated fats.
EFSA: Added and free sugars should be as low as possible
EFSA’s scientists have completed a comprehensive safety assessment of sugars in the diet and their potential links to health problems. The study concluded that “intakes of added and free sugars should be as low as possible as part of a nutritionally adequate diet.”
New study links diet to COVID-19 symptom severity
Adults who regularly consume more legumes, cereals, bread, and grains have less severe COVID-19 symptoms, according to a study led by the Centro Universitario de la Costa, Department of Medical Sciences.
Sweden: Study shows opportunities in bread upcycling
Large amounts of bread are wasted every year and are at most used for biogas production, with opportunities to reuse it, according to Sweden’s first quantitative study, undertaken by Pedro Brancoli.
A multifunctional salt substitute: choline chloride
Choline Chloride is able to act as a substitute for salt (NaCl). Choline (E1001) is presented as an emulsifier in the additive list of the EU commission. It also includes B4 vitamin.
EFSA safety update: titanium dioxide evaluation
Titanium dioxide (E 171) is no longer considered safe, according to the updated ESFA evaluation. Rigorous methodology and new data helped fill in data gaps and conclude that genotoxicity concerns cannot be ruled out.
Wageningen University announces consortium to research personalized 3D food printing
Wageningen University & Research started a consortium called ‘Imagine’ together with GEA Group, SOLIPHARMA B.V., Tate & Lyle, General Mills, Ministerie van Defensie and TNO to develop a flexible food production system using digital processes such as 3D printing.
Mixing ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice – and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
