Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required…
crumb structure
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.
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes…
By Frida Köning, ttz Bremerhaven Margarine has been a key ingredient in fine pastries for decades, with dedicated products being…
Baking soda or baking powder is the most common carbon dioxide (CO2) source. It is used to produce aerated cakes,…
