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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 35 articles

Pyler says The story of San Francisco sourdough

- The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.

Social media impacts consumer habits

- Access to digital food is changing how people plan meals and shop for products and ingredients.

Puerto Rican eating trends

- Mario Samoza lends insight into how Pan Pepin is capitalizing on the food interests of Puerto Rico.

Bakery improver enlists in the war against staling

- Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.

La Petite Bretonne More than a bakers dozen

- What started with a classic French cookie now runs the gamut when it comes to La Petite Bretonne’s selection.
Malt meets bread