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.
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 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.
The activities of various exogenous enzymes in baked products were systematically analyzed from dough preparation, through the baking process and…
To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions…
Baking soda or baking powder is the most common carbon dioxide (CO2) source. It is used to produce aerated cakes,…
Assessment of quality is an essential part of the food manufacturing process. Whether part of a Quality Assurance (QA) system,…
The chapter “Design Thinking” (Automation, Science and Technology, 2021 – a book published by Food2Multimedia GmbH) describes how design thinking could improve this change process in industrial-scale manufacturing environments.