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.
Leavening agents, either biological, chemical, or steam, are essential components in baking.
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.
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 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 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.