An internationally recognized method helps characterize the water absorption capacity with ease and efficiency. Like many baked products, cookie flavor is an essential aspect of overall quality, as is their texture and appearance.
Sciences
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
Mondelēz International formally opened its new Global Research & Development (R&D) Innovation Center in Whippany, New Jersey. The facility, which is supported by an investment of nearly USD 50 million, includes pilot and scale-up capability for cookies, crackers and candy.
By utilizing specific product parameters, CNMIM predicts a product’s mold-free shelf life based on real-world testing against 11 different mold strains found on baked goods. The tool compares up to three different natural mold inhibitor formulations, helping bakers better make informed decisions about which solution works best for their product.
The safety of food products is of critical importance to all businesses within their supply chain. It is also a…
In partnership with the Laboratory of Biology and Modelling of the Cell (LBMC, CNR /ENS Lyon), Lesaffre is working on defining transcriptomic and genomic profiles of thousands of yeast strains, by relying on advanced equipment.
The Academy of the German Bakery Craft Weinheim (Akademie Deutsches Bäckerhandwerk Weinheim – ADB) is expanding its popular bread sommelier training course, which will be offered in English starting this September.
By Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by…