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Issue #6 2014 – Digital edition
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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Baking
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Hygienic processing for the baking industry
23 December 2014 | By Bolletje
With a heritage dating back almost 150 years, Dutch family bakery Bolletje launched in the city of Almelo in 1867 and by 1927 had become one of the largest rusk-making factories in Holland. In today’s market, with sales based throughout Europe and more than 500 employees, Bolletje is one of…
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Research meets craft: Breads with a plus on health
17 October 2014 | By Kampffmeyer Food Innovation
As a result of two in-depth EU projects a team of leading European researchers, industry partners and artisan bakeries have developed a range of innovative grain-based raw materials for baked goods with improved nutritional profiles...
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Temperature and humidity effects on baking
2 January 2014 | By Gary Tucker and Graham Duckworth, Baking and Cereal Processing Department, Campden BRI
The production of baked goods such as bread, cake, biscuits and pastry requires a number of processing steps between which there exists significant interaction. This article considers the influence of temperature and humidity control in industrial or plant bakeries and how this can impact on product quality. The stages of…
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The science behind the flat wafer baking process
5 September 2012 | By Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Wafers offer a unique sensorial experience to consumers. Driven by consumer trends towards products which are lighter but still indulgent, the wafer category is expected to grow further. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. Wafers…
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Cakes and biscuits; I know what I mean!
7 July 2011 | By Paul Catterall, Bakery Technology Manager, Campden BRI
Rules. We all need rules to exist in our complicated lives. Speed limits are a good example. Very important, they keep us safe on the roads. But we all have our own version of rules: in a 70 mph limit, it’s okay for me to drive at 74 mph, but…
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Methods to evaluate enzyme performance
15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI
Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…
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Recent applied research in baking at Campden BRI
12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI
At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…
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Using ultrasound to evaluate dough properties
16 November 2007 | By Martin G Scanlon, John H Page, M Nabil Bassim, Harry D Sapirstein,Guillermo G Bellido, Hussein M Elmehdi, Yuanzhong Fan, Valentin Leroy, Keyur L Mehta, G Moses Owolabi, Food Science, Physics & Astronomy, Mechanical & Manufacturing Engineering - University of Manitoba, Winnipeg, Manitoba, Canada
Bread, and the dough from which it is made from, can be viewed as a two-phase system of gas cells and matrix[1]. Both phases ordain the properties of the dough or the bread crumb, and both phases change considerably during the various operations that comprise the breadmaking process. In the…
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Adding to the mix
29 July 2005 | By Bogdan Dobraszczyk, Senior Research Fellow, School of Food Biosciences, University of Reading
Various ingredients have long been known to have a beneficial effect on baked loaf volume and texture. Ingredients such as fats and lipids, surfactants, oxidants and enzymes are frequently added to bread formulations to give improved product quality by giving better tolerance during processing; improving texture and volume; increasing shelf…
