Latest Reports – Page 5
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ReportsKnead to Know: Flour
Sprouting is defined as the partial or complete germination of seeds and grains and has been linked to several nutritional benefits.
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ReportsKnead to Know: Gluten-free
Hydrocolloids absorb water and give consistency to the batter, trapping the gas cells produced by yeast.
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ReportsKnead to Know: Preservation
Preservation is the process of slowing down or preventing food spoilage.
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ReportsKnead to Know: Flour
The hot weather has affected the wheat crop and, although large variations in yield have been observed across regions and soil types, the average wheat yield is likely to be below the five-year average and wheat production estimates have been reduced.
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ReportsKnead to Know: Sourdough
In sourdough, the rising process is driven by bacteria (predominantly lactobacilli) which are present naturally in the environment, and wild yeasts found on flour.
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ReportsKnead to Know: Allergen information
In the EU, all breads and bakery products must convey allergen information in accordance with the Food Information to Consumers Regulation (EU) No 1169/2011.
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ReportsKnead to Know: Texture
In a cake sponge, air is entrapped in a solid network of fat, starch and proteins.
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ReportsKnead to Know: Shelf life
pH is a measure used to determine a product’s acidity or alkalinity.
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ReportsKnead to Know: Shelf life
Water activity (aW) is related to Equilibrium Relative Humidity (ERH) and is a critical parameter in determining mould-free shelf-life (MFSL).
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ReportsKnead to Know: Structure
Fruits have a higher density than cake batter, so the success of making a good fruit cake will rely on preventing the cake from collapsing and the fruit sinking.
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ReportsKnead to Know: Protein
Protein-rich ingredients are being used more widely to boost the protein levels in baked products.
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ReportsKnead to Know: Dough
Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.
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ReportsKnead to Know: Shelf life
The shelf life of bakery products is often shortened by micro-organisms (mainly yeasts and moulds) that grow on the surface of the product.
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ReportsKnead to Know: Gluten- and wheat-free
Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.
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ReportsKnead to Know: Structure
Side wall collapse is a common defect in pan loaves. It is also known as ‘keyhole’ because the bread forms a keyhole shape.
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ReportsKnead to Know: Salt
As well as a flavour enhancer, salt plays many other important roles in dough development.
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ReportsKnead to Know: Texture
The most common bread texture analysis is the double compression test.
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ReportsKnead to Know: Gluten-free
Gluten is the protein matrix that confers unique viscoelastic properties to the dough.
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ReportsKnead to Know: Structure
Rheology is the science of predicting how materials will behave when placed under force.