Researchers organize test baking marathon
Researchers from the University of Hohenheim are testing colored wheat breads in a baking marathon held from May 8 to 9, 2025. Specialists will bake breads using flour from 25 different wheat varieties.
Category: Science
A classification of leavening agents
Leavening agents, either biological, chemical, or steam, are essential components in baking.
Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
Morphological changes and color development
Color and shape are important quality attributes in baked goods, and particularly so for cookies. Composition and processing conditions determine and influence the color development and morphological changes of cookies. A new study provides valuable information for better understanding the morphological changes and color developments during the cookie baking process.
Dr. Charlotte Stemler receives Friedrich Meuser Research Award
Dr. Charlotte Stemler received the Friedrich Meuser Research Award 2024 for her work on baking lipases and their potential in improving baking quality in fine bakery goods.
Baking lipases in cakes: Potential in recipe changes?
Baking lipases have been used for decades as clean-label baking aids in bread. Recent studies show that they are also suitable for improving the baking quality of fine bakery goods such as cakes, by releasing surface-active molecules. Their potential in reformulating the recipe of an egg-free cake was then investigated in more detail.
Bühler opens grain application center in Nigeria
Bühler opened a grains application center in Kano, Nigeria dedicated to processing local and ancient grains, to support food development with local grains. The Grain Processing and Innovation Center (GPIC) was developed in collaboration with Flour Mills of Nigeria Plc.
SAFE Food Advocacy Europe lobbies for acrylamide limits
SAFE Food Advocacy Europe highlights the need for legally binding limits for acrylamide in food, to protect consumer safety. The organization provided feedback many times to European policymakers regarding the regulation of acrylamide levels in food.
Flow and crystallization behavior of fondants
The aim of this study was to better understand the (non-equilibrium) physics of fondants (Hartel & Nowakowski, 2017) at the microscopic level in order to be able to control processes more precisely.
UK: Research for healthier white bread
Scientists are working on developing a new type of bread that has wholemeal health benefits while looking and tasting like white bread. The researchers plan to add small amounts of peas, beans and cereals to the bread mix, as well as bran and wheat germ that are normally removed from white flour.
Microscopy: take a closer look at your products, they are worth it!
By Frida Köning and Dr. Julien Huen, ttz Bremerhaven Among the analytical possibilities available for characterizing food products, microscopy is
An ancient grain with a bright future
Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that it offers greater nutritional benefits compared to common wheat.