The ever-trendy clean label evolves
There is more to a clean label than the sum of its components. Certain expectations from the technology used in the production of baked of baked goods are associated with this claim.
Category: Science
Artificial intelligence for the fermentation chamber
Ensuring constant results from the fermentation process is largely dependent on considering the challenges of working with a living product. Artificial intelligence provides promising opportunities in the flexible management of the process.
Lesaffre inaugurates new R&D campus
The Lesaffre Campus was officially opened in the municipalities of Marcq-en-Baroeul and Marquette-lez-Lille, the company announced on October 13.
Resource scarcity: scope of action and perspectives for bakeries
This article aims at describing the current issues of resource scarcity and proposes solutions – mainly in the technical field – to tackle the crisis.
Vacuum cooling: technical challenges and opportunities
Campden BRI carried out a research project on vacuum cooling for bakery products to investigate the scientific issues that arise when cooling bakery products including laminated pastries, sandwich bread and cake.
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Strategies to improve sustainability credentials in bakery
To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions along the chain, both to and from the atmosphere.
Baking powder suppression in pound cakes
Baking soda or baking powder is the most common carbon dioxide (CO2) source and is used to obtain aerated cakes, for example. Mixing the batter under CO2 pressure is an alternative to using baking powder.
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.
Strategies to improve sustainability credentials in bakery
Net-zero emissions is a sustainability target set by the UK Government to be achieved by 2050. Simply put, net-zero means that all the damaging gases released in the life cycle of a ‘product’ are balanced by those removed from the atmosphere.
Suppression of baking powder in a pound cake using an overpressure strategy
Baking soda or baking powder is the most common carbon dioxide (CO2) source. It is used to produce aerated cakes, for example. This article proposes an alternative to the use of baking powder by using the mixing of the batter under CO2 pressure.
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.