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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 66 articles

Yeast's nutritional benefits

- Baker's yeast provides some unique functions, from fighting carcinogens to offering a boost of vitamins.

Slideshow Beigel's Bakery sticks to its roots

- Beigel’s new bakery allows the burgeoning business to take its home-grown goodness to a bigger, broader market.

Theresa Cogswell breaks down the importance of enriched flour

- The trend among bakers to move away from enriched flour raises troubling questions.

Many choices for packaging film

- Films changed over the years to make them easier to run on automated equipment.

Resistant starch functionality

- Resistant starches are the easiest of the insoluble dietary fibers to use because they tend to be non-hygroscopic and exhibit low water-binding capabilities.
Ovens In the zone