Ingredients
Knead to Know: Gluten-free
Gluten is the protein matrix that confers unique viscoelastic properties to the dough.
Knead to Know: Salt
As well as a flavour enhancer, salt plays many other important roles in dough development.
Knead 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.
Knead 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.
Knead 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.
Knead 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.
Bakers’ blank canvas: adapting bread mixes
Bakers often turn to bread mix suppliers to help meet demand for variety – and some are using mixes as a base for their own creations.
Ancient grains: Bakers rediscover the wisdom of the ancients
Spelt and quinoa are now commonplace in the baking industry, but there are a myriad of lesser-known ancient grains waiting to be discovered.
Cheesey choc? Hunt for the perfect pairing
Sweet and savoury flavour combinations are nothing new, but some bakers are pushing the boat out in an attempt to offer something new and exciting.
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