In-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier Arla Foods.
US-based Orlando Baking and biotech company Ganeden Biotec have launched what they claim to be the first probiotic bread product.
U.S. Department of Agriculture chemists in Manhattan removed a certain amount of fat from a corn protein called zein to create gluten-free bread. Zein is a byproduct from corn wet milling and fuel-ethanol production.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
Boiled, roasted or dried, chestnuts have nourished entire generations. Now they’re a culinary delicacy.
The “record” attendance numbers at this year’s Modern Bakery Moscow trade fair reflects a growing demand for bakery technologies and products in Russia, according to event organiser Ost-West-Partner.
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
History and secrecy surround many of the “mother” doughs used by bakeries to create one of the world’s most ancient breads: sourdough.