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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 51 articles

Problems with protein

- When formulating baked goods with extra protein, bakers need to be aware of pitfalls that can make high-protein products difficult to machine.

Slideshow Flowers Foods revives Wonder Bread plant

- Flowers Foods invests in the Wonder Bread bakery at Lenexa, KS, to establish its brands in the central Midwest.

Whole grains Making the conversion

- What does it take to recast bakery favorites into whole grain formats?

Applications for malt extract

- Derived from barley, an ancient grain, malt extract carries a modern message about nutrition.

How elevation affects baking performance

- The higher up you go, the more difference you’ll see in finished baked foods.