bbi-2023-06-How microbiology can contribute to the sourdough industry
FavoriteBy José Guilherme Prado Martin and Thamylles Thuany Mayrink Lima Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Federal
Tag: aroma
bbi-2023-01-Egg replacement challenges and solutions
FavoriteBy Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by
bbi-2022-06-The taste developers
FavoriteSourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing
bbi-2022-03-Next-generation bread quality assessment
FavoriteAssessment of quality is an essential part of the food manufacturing process. Whether part of a Quality Assurance (QA) system,
