News and feature stories from Baking & Snack
Protein may be a natural addition to any formulation, but that doesn’t mean it doesn’t take some extra work.
With so many options to choose from for protein fortification, it’s important to understand the benefits and challenges each one brings to the formulating bench.
The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.
After gelling, starch retrogrades over time affecting the quality of baked goods.
With growing industry demand for gluten-free options that are also high in fiber and protein, pulses and nuts are an excellent fit for a variety of baked foods applications.
How is the glycemic impact of a food measured?
Coffee fruit, green tea and cherries are packed with plenty of wellness properties.
With protein on every one's mind, the right source when added to most bakery or snack formulations will upgrade function and nutrition.
Home bakers use styles of flour different from commercially available types.
Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.
Gluten-free bakers are turning to grains other than wheat for their formulations.
When wheat flour is removed from baking, the rest of the formula must change.
Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices.
Bakers need to know the difference when adopting a home recipe for wholesale use.
Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.
But it will have to be applied in different ways.
Sprouted grains, whole grains and whole wheat intersect in Ardent Mills’ Sprouted White Spring Whole Wheat Flour.
Measurements that describe antioxidant capacities of foods and food ingredients can be difficult to use in marketing.
Bakery formulators group raw materials by their usage rates.
Consumers define these compounds according to their perceived health benefits.
A natural component of cereal flours, pentosans play heretofore mysterious roles.
To get chemically leavened formulas to work right, you must select the optimum leavening system.
Don’t screw it up to clean it up — or, you can learn from what Chipotle is struggling to fix.
Because enzymes work in specific ways, they can fine-tune formulations.
Here’s why formulators should pay more attention to fiber and how it enhances the appeal of baked foods.