News and feature stories from Baking & Snack

Protein-packed recovery and renewal
With eggs coming down in price and almost back into normal supply, dairy ingredients diversify in nutrition and function.

pH's role in color
Different leavening acids result in a variety of crust and crumb colors.

Super soaked grains
Corbion Caravan simplifies adding whole and ancient grains to dough by offering them pre-soaked, pre-cooked and preservative-free.

Challenges with protein in formulation
Protein may be a natural addition to any formulation, but that doesn’t mean it doesn’t take some extra work.

An abundance of protein
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.

Pyler says: The story of San Francisco sourdough
The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.

Pulses and nuts as flour
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.

Pyler says: Starch gels at baking temperatures
After gelling, starch retrogrades over time affecting the quality of baked goods.

Pyler says: Glycemic index isn't the whole story
How is the glycemic impact of a food measured?

Unexpected sources of antioxidants
Coffee fruit, green tea and cherries are packed with plenty of wellness properties.

Finding the right source of protein
With protein on every one's mind, the right source when added to most bakery or snack formulations will upgrade function and nutrition.

Pyler says: What is "self-rising flour?"
Home bakers use styles of flour different from commercially available types.

Using barley, oats and corn as flours
Gluten-free bakers are turning to grains other than wheat for their formulations.

Bakers gain a new ally in the war against staling
Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.

Pyler says: Why home flours differ from commercial flours
Bakers need to know the difference when adopting a home recipe for wholesale use.

Superfruits and polyphenols
Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices.

The challenges of baking gluten-free
When wheat flour is removed from baking, the rest of the formula must change.

Pyler say Bakers have many sugar choices
Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.

Ardent Mills embraces cross over trends
Sprouted grains, whole grains and whole wheat intersect in Ardent Mills’ Sprouted White Spring Whole Wheat Flour.

FSMA rules have flexibility built in
But it will have to be applied in different ways.

Marketing free radical scavengers
Measurements that describe antioxidant capacities of foods and food ingredients can be difficult to use in marketing.

Pyler says: Why ingredients are put in major, minor classes
Bakery formulators group raw materials by their usage rates.

What are antioxidants?
Consumers define these compounds according to their perceived health benefits.

Hard lessons from Chiptole
Don’t screw it up to clean it up — or, you can learn from what Chipotle is struggling to fix.

Pyler says: Pentosans improve doughs
A natural component of cereal flours, pentosans play heretofore mysterious roles.