List view / Grid view
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…
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…
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…
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…
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…
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…
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…
