Laurie Gorton

Robots evolve to take on more complex tasks in bakeries

02.22.2021

By Laurie Gorton

Advances in robotics — in size, vision, artificial intelligence — help them progress further upstream in bakeries.

Pyler says: Chemical leavening for frozen dough 101

12.09.2020

By E.J. Pyler and Laurie Gorton

When it comes to frozen dough, not all chemical leavening agents are the same.

Pyler Says: The basics of bagel ingredients

02.04.2020

By E.J. Pyler and Laurie Gorton

Formulations range from tough to tender.

Pyler says: The role of pH in bread baking

05.29.2019

By E.J. Pyler and Laurie Gorton

The correct pH is essential to achieving a desirable crumb.

Pyler says: Troubleshooting slicing issues

01.28.2019

By E.J. Pyler and Laurie Gorton

Different bread will affect the way blades wear.

Pyler says: The role of flour in cookies

11.13.2018

By E.J. Pyler and Laurie Gorton

Cookie flours are normally long patent or straight-grade flours.

Pyler says: The origins and properties of corn

10.23.2018

By Laurie Gorton and E.J. Pyler

Corn is classified based on kernel characteristics.

Pyler says: Three ways heat is transferred to dough

10.08.2018

By E.J. Pyler and Laurie Gorton

Heat transfer methods take on different roles.

Q&A: Physiological benefits from resistant starch

08.08.2017

By Laurie Gorton

Starch’s role as dietary fiber is affected by new definition from F.D.A., but it still brings plenty of functionality to baked foods.

Q&A: Why use resistant starch?

08.01.2017

By Laurie Gorton

Learn how resistant starch imparts a bevy of benefits.

Laurie Gorton

ARTICLES

Robots evolve to take on more complex tasks in bakeries

Pyler says: Chemical leavening for frozen dough 101

Pyler Says: The basics of bagel ingredients

Pyler says: The role of pH in bread baking

Pyler says: Troubleshooting slicing issues

Pyler says: The role of flour in cookies

Pyler says: The origins and properties of corn

Pyler says: Three ways heat is transferred to dough

Q&A: Physiological benefits from resistant starch

Q&A: Why use resistant starch?

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