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Bread

Bread

Processing dough into bread is not magic. It takes good science, innovative engineering and an understanding of the process. This Research Assistant brings together articles on innovative process, design and control systems to help yield quality and consistency each time.

showing 1-25 of 47 articles

Working with proteins, part 2

Formulations
Here’s why soy protein improves baked foods.

Exploring gums and hydrocolloids, part 2

Formulations
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.

Working with proteins, part 1

Formulations
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.