News and feature stories from Baking & Snack

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

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: 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.

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.

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

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

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

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

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

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

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

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.

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

Benefiting from chemical leavening Part 3
To get chemically leavened formulas to work right, you must select the optimum leavening system.

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: Enzymes unlock baking advantages
Because enzymes work in specific ways, they can fine-tune formulations.

Pyler says: Fiber conveys health benefits
Here’s why formulators should pay more attention to fiber and how it enhances the appeal of baked foods.

Benefiting from chemical leavening Part 2
Making the right choice is essential to finished quality

Chemical leavening in three acts
Chemical leavening affects products before the oven, in finished products and on the shelf.

Suppliers design PHO-free shortenings
When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.