One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, feel and smell several first assumptions can already be made:
We can already get some indications now on what kind of oven technique(s) have been used, formulation restraints (due to for example a wiremesh ovenbelt) and potentially an indication on what kind of process has been used to produce the bread, cake, biscuit, cookie or cracker before it entered an oven.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Mould...
Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that so...
Highly esterified pectins gel quickly with high sugar content and low pH, while low-ester pectins rely on calcium ions and can gel with lower sugar.
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