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Home » Authors » E.J. Pyler

Articles by E.J. Pyler

Starch

Pyler says: Starch gels at baking temperatures

05.03.2016
By E.J. Pyler and Laurie Gorton
After gelling, starch retrogrades over time affecting the quality of baked goods.
Read More
Glycemic Index

Pyler says: Glycemic index isn't the whole story

04.26.2016
By E.J. Pyler and Laurie Gorton
How is the glycemic impact of a food measured?
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Pyler says: What is "self-rising flour?"

04.19.2016
By E.J. Pyler and Laurie Gorton
Home bakers use styles of flour different from commercially available types.
Read More
Flour

Pyler says: Why home flours differ from commercial flours

04.11.2016
By E.J. Pyler and Laurie Gorton
Bakers need to know the difference when adopting a home recipe for wholesale use.
Read More
Refined Sugar

Pyler says: How commercial sugars differ

04.04.2016
By E.J. Pyler and Laurie Gorton
Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.
Read More

Pyler says: Why ingredients are put in major, minor classes

03.21.2016
By E.J. Pyler and Laurie Gorton
Bakery formulators group raw materials by their usage rates.
Read More

Pyler says: Pentosans improve doughs

03.14.2016
By E.J. Pyler and Laurie Gorton
A natural component of cereal flours, pentosans play heretofore mysterious roles.
Read More
Packaging bread

Pyler says: How bagging, overwrapping and flow wrapping work

03.13.2016
By E.J. Pyler and Laurie Gorton
Different baked goods require different packaging technologies.
Read More
Enzymes

Pyler says: Enzymes unlock baking advantages

03.07.2016
By E.J. Pyler and Laurie Gorton
Because enzymes work in specific ways, they can fine-tune formulations.
Read More

Pyler says: Fiber conveys health benefits

02.25.2016
By Laurie Gorton and E.J. Pyler
Here’s why formulators should pay more attention to fiber and how it enhances the appeal of baked foods.
Read More
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