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Home » Authors » Laurie Gorton

Laurie Gorton

Articles

ARTICLES

The Southwestern Miller and Milling & Baking News

Content and Integrity: the Milling & Baking News story

03.17.2022
By Laurie Gorton

The 100-year-old magazine helps managers keep supply and demand in balance by assisting the industry in keeping its eye on the ball.



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Apex, Robotics

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.
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Frozen Dough, chemical leavening

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.
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Bagel ingredients

Pyler Says: The basics of bagel ingredients

02.04.2020
By E.J. Pyler and Laurie Gorton
Formulations range from tough to tender.
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pH

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.
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bread slicing

Pyler says: Troubleshooting slicing issues

01.28.2019
By E.J. Pyler and Laurie Gorton
Different bread will affect the way blades wear.
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Cookie Flours

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.
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Corn origins

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.
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Heat transfer ovens

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.
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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.
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View All Articles by Laurie Gorton
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