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.
By Frida Köning, ttz Bremerhaven Margarine has been a key ingredient in fine pastries for decades, with dedicated products being
By Tobias Fitzel (ttz Bremerhaven), Michael Lütjen (BIBA), Juan Daniel Arango (BIBA), Michael Freitag (BIBA), Florian Stukenborg (ttz Bremerhaven) Ensuring
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
By Dr. Julien Huen, ttz; Dr. Tina Bohlmann, ttz; Jessica Wiertz, Brabender Improving the profiles of baked goods benefits from
