Ingredients

Knead to Know: Sourdough

Sourdough and sour cultures have been used for baking since the time of the ancient Egyptians.

Knead to Know: Salt

Gluten development happens more slowly in the presence of salt.

Knead to Know: Sugar reduction

In addition to being a sweetening agent, sugar has other functions that create technological problems for product developers when reformulating.

Knead to Know: Vegan

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

Knead to Know: Improvers

Standard bread improvers contain three main components:

Knead to Know: Egg replacers

Substituting eggs in baking is complex. 

Knead to Know: Structure

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

Knead to Know: Pulses

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

Knead to Know: Gluten-free

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

Knead to Know: Texture

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

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