How microbiology can contribute to the sourdough industry
In industrial production, the modulation of fermenting microbiota is the most critical stage. Understanding how it responds to processing conditions is essential to guarantee product quality.
Tag: flavor
Egg replacement challenges and solutions
Eggs are highly functional ingredients and can be difficult to replace, especially by substituting with just a singleingredient.
How to make egg reduction a ‘piece of cake’
Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both reducing costs and achieving consistently high performance.
Next-generation bread quality assessment
The quality of bread can be examined in a number of ways. Different bread types will have different characteristics to consider, as well as vastly different parameters within these characteristics.