Going egg-free with faba beans
Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required properties and allow for sustainable solutions.
Tag: crumb structure
Margarine versus oil performance in bakery applications
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.
The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
Margarine versus oil performance in bakery applications
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearlyevery single application.
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.
