Science: exogenous enzymes in baked products
The activities of various exogenous enzymes in baked products were systematically analyzed from dough
preparation, through the baking process and into storage.
LIBRARY ARTICLES
Baking with ohmic heating
Ohmic heating is a process in which a product is connected in an electrical circuit like a resistance and is heated as a result.
Bread relevant moulds
At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures.
