Tag Archives: baking

Acrylamide and baking

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Acrylamide is a carcinogenic substance found in many different foods, including breads, biscuits, crackers, rolls, and coffee. It was initially discovered in food in 2002. As it turns out, carbohydrate-rich ingredients among them, grains and rice, contain an amino acid called asparagine that converts to the carcinogen when the products are baked, toasted, roasted, or fried above 120°C. The longer… Read more »

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Revolutionary Technology Emerges for Baking Gluten-free Bread

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Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A new study in Ohmic heating (OH) has been published by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, in Food and Bioprocess Technology. The first results show the… Read more »

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Italian bread – Romancing the ciabatta

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Who wants to eat bread in this sweltering heat? Fortifying bread is something more applicable to the winter months of the year while summer is best spent at the beach or the pool with an ice-cold slice of juicy watermelon, right? Wrong! Few breads are especially suited to our hot, Mediterranean climate, but one country has perfected a light, summery… Read more »

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Emerging Technologies Put to the Proof

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The principles of proofing, as an essential step in bread making, have largely remained unchanged for thousands of years. But while the processes and chemical reactions remain the same, the technology behind them has constantly evolved. R&D efforts have continually been driven by the quest to streamline the process, to adapt it to unusual ingredients and innovative formulations, and to cut… Read more »

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The future of factory-made bread might be a lot tastier than you think

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Nicolas Bernadi’s bread factory runs 24 hours a day, churning out organic breads, croissants, quiches—many destined for bakeries across San Francisco or the shelves at Costco. His goal is simple: scaling high-quality baked goods without ingredients that read like a long chemistry list. So he uses the best ingredients, a precise and repeatable process, and taste-tests everything for deliciousness. Bernadi… Read more »

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The Best of Bread

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Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.

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Ingredients, Mixes Benefit from Boom in Home Baking

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Launches of bakery ingredients and mixes recorded by Innova Market Insights rose to well over 5,000 globally in the 12 months to the end of March 2014, accounting for over 14.5% of total bakery introductions over the same period.

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