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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 54 articles

Why people like — and dislike — whole wheat bread

Formulations
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.

What fate for ADA?

Formulations
Is it time to play taps for azodicarbonamide? At present, this dough improver is GRAS for use in flour and dough, but some now call for its ban.

Slideshow: Explore a new world of variety flours

Formulations
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.