Texture innovation and the technologies available to improve product consistency provide the focus of this Research Assistant. Also helpful are the "Hydrocolloids/Gums" and "Starch" collections.

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How elevation affects baking performance

- The higher up you go, the more difference you’ll see in finished baked foods.

Leavening agents bring lift to baked goods

- By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.

Clean alternatives help bakers reduce sugar

- Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.

Gums keep baked goods together

- Versatile hydrocolloids solve a host of problems in a variety of applications.

Bakeries claim fiber to get consumer attention

- Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.