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.
10/29/2014 - Formulations
Wheat proteins prove their advantages in flour-based foods.
10/8/2014 - Formulations
Here’s why soy protein improves baked foods.
10/1/2014 - Formulations
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.