A classification of leavening agents
Leavening agents, either biological, chemical, or steam, are essential components in baking.
Tag: science
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
EFSA: Added and free sugars should be as low as possible
EFSA’s scientists have completed a comprehensive safety assessment of sugars in the diet and their potential links to health problems. The study concluded that “intakes of added and free sugars should be as low as possible as part of a nutritionally adequate diet.”
Plant-based profits
Consumers have come to expect plant-based products that are as good or better than the original, oftentimes without the use of ingredients that would break their idea of clean label.
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
Baking with ohmic heating
Ohmic heating is a process in which a product is connected in an electrical circuit like a resistance and is heated as a result.
Bread relevant moulds
At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures.