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
Cabbage and beets in the bakery
Processing non-dried vegetable pomace has several advantages that offer promising development potential in bakery.
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.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
