Latest Reports – Page 5

  • Knead to Know: Flour
    Reports

    Knead to Know: Flour

    2019-01-10T00:00:00Z

    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.

  • Knead to Know: Sourdough
    Reports

    Knead to Know: Sourdough

    2019-01-10T00:00:00Z

    In sourdough, the rising process is driven by bacteria (predominantly lactobacilli) which are present naturally in the environment, and wild yeasts found on flour.

  • Knead to Know: Allergen information
    Reports

    Knead to Know: Allergen information

    2019-01-10T00:00:00Z

    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.

  • Knead to Know: Texture
    Reports

    Knead to Know: Texture

    2019-01-10T00:00:00Z

    In a cake sponge, air is entrapped in a solid network of fat, starch and proteins.

  • Knead to Know: Shelf life
    Reports

    Knead to Know: Shelf life

    2019-01-10T00:00:00Z

    pH is a measure used to determine a product’s acidity or alkalinity.

  • Knead to Know: Shelf life
    Reports

    Knead to Know: Shelf life

    2019-01-10T00:00:00Z

    Water activity (aW) is related to Equilibrium Relative Humidity (ERH) and is a critical parameter in determining mould-free shelf-life (MFSL).

  • Knead to Know: Structure
    Reports

    Knead to Know: Structure

    2019-01-10T00:00:00Z

    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.

  • Knead to Know: Protein
    Reports

    Knead to Know: Protein

    2019-01-10T00:00:00Z

    Protein-rich ingredients are being used more widely to boost the protein levels in baked products.

  • Knead to Know: Dough
    Reports

    Knead to Know: Dough

    2019-01-09T00:00:00Z

    Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.

  • Knead to Know: Shelf life
    Reports

    Knead to Know: Shelf life

    2019-01-09T00:00:00Z

    The shelf life of bakery products is often shortened by micro-organisms (mainly yeasts and moulds) that grow on the surface of the product.

  • Knead to Know: Gluten- and wheat-free
    Reports

    Knead to Know: Gluten- and wheat-free

    2019-01-09T00:00:00Z

    Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.

  • Knead to Know: Structure
    Reports

    Knead to Know: Structure

    2019-01-09T00:00:00Z

    Side wall collapse is a common defect in pan loaves. It is also known as ‘keyhole’ because the bread forms a keyhole shape. 

  • Knead to Know: Salt
    Reports

    Knead to Know: Salt

    2019-01-09T00:00:00Z

    As well as a flavour enhancer, salt plays many other important roles in dough development.

  • Knead to Know: Texture
    Reports

    Knead to Know: Texture

    2019-01-09T00:00:00Z

    The most common bread texture analysis is the double compression test. 

  • Knead to Know: Gluten-free
    Reports

    Knead to Know: Gluten-free

    2019-01-09T00:00:00Z

    Gluten is the protein matrix that confers unique viscoelastic properties to the dough.

  • Knead to Know: Pulses
    Reports

    Knead to Know: Pulses

    2019-01-09T00:00:00Z

    Pulses can be milled into flour and used like cereal grains. 

  • Knead to Know: Structure
    Reports

    Knead to Know: Structure

    2019-01-09T00:00:00Z

    Rheology is the science of predicting how materials will behave when placed under force.

  • Knead to Know: Egg replacers
    Reports

    Knead to Know: Egg replacers

    2019-01-09T00:00:00Z

    Substituting eggs in baking is complex. 

  • Knead to Know: Improvers
    Reports

    Knead to Know: Improvers

    2019-01-09T00:00:00Z

    Standard bread improvers contain three main components:

  • Knead to Know: Vegan
    Reports

    Knead to Know: Vegan

    2019-01-09T00:00:00Z

    Vegan diets are becoming more popular among consumers concerned about nutrition, animal welfare and environmental issues.