Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

Chemistry World October 2009 Reuben & Coultate	On the rise The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Food Processing January 2008	From the Bench: Enzymes This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Prepared Foods August 2007 Elizabeth Mannie	Phosphates and Yeasts in Baking Factors that determine the best leavening agents -- key ingredients in baked goods -- include product type, processing conditions and end user.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Prepared Foods July 1, 2005 Marcia A. Wade	Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy.
Prepared Foods June 1, 2005 Gallagher et al.	Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products.
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Nutra Solutions October 10, 2007 Kerry Hughes	Products: The "Spark of Life" The potential for enzyme use has not escaped scientists' imaginations, as enzymes are used in numerous industrial and medical applications.
Food Processing February 2013 Stuart L. Cantor	Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
Prepared Foods January 2008 Miyazaki et al.	Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.
Prepared Foods October 1, 2006	Expanding Opportunities Product developers have created formulations containing gluten-free modified tapioca starch for bread, pizza crust and cookies, and continue their work on other applications as each one reacts differently under various conditions.
Food Processing January 2005 Kantha Shelke	Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.
Prepared Foods July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
Food Processing July 2012 David Phillips	Bakeries Strive for Clean and Green Clean labels, increased hygiene and greener operations driving bakery operations.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Chemistry World December 21, 2015 Ali Bouzari	The power of enzymes Cooks love tools. The next big thing in food tech, however, is neither shiny nor expensive. It's invisible and free. The enzyme is about to spend some time in the spotlight.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Food Processing November 2010	Oils, Gluten-Free in Baking Spotlight Healthier oils and shortenings and gluten-free products seemed to be the focus of the ingredient side of the International Baking Industry Exposition.
Nutra Solutions September 1, 2005 Gil Bakal	Soluble Rice Protein A new soluble rice protein allows formulators greater flexibility in fortifying foods such as bars, extruded products, baked goods, meal replacement systems and nutritional supplements.
HHMI Bulletin Winter 2013 Olga Kuchment	Rickety for a Reason Imagine walking inside a building so flimsy that it shakes with every step, making you wonder what keeps it standing. HHMI early career scientist Sin Urban has been asking the same question about an unusual class of enzymes, the rhomboid proteases.
Food Processing February 2009	Ingredient Round Up: Enzymes February's ingredient round-up focuses on enzymes
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
Food Processing August 2007 Mark Anthony	Nutrition Beyond the Trends: Connecting the Dots on Enzymes Lactase -- an enzyme that splits lactose into its constituent sugars, glucose and galactose -- can make short work of the lactose intolerance problem.
Science News April 7, 2007 Janet Raloff	Crusty Chemistry Chemists report simple ways to tweak the recipe and make a whole wheat pizza crust potentially healthier.
Food Processing December 2006	Ingredient Round-Up: Miscellaneous Ingredients Dairy fat replacements... Protein enhancers... Fine rice flour... Chicken broth powders... Flaxseed... Egg substitute... etc.
Food Processing July 2013 Kevin T. Higgins	Bakery Throughput Demands Can Be Met With Easier-To-Sanitize Equipment Time spent cleaning is time not producing, but higher hygienic standards for bakeries need not mean a drain on throughput.
Salon.com May 19, 2000 Ann Hodgman	Just give me the recipe, and shut up already! Reviews: Simply Tuscan: Recipes for a Well-Lived Life By Pino Luongo and No Need to Knead: Handmade Italian Breads in 90 Minutes By Suzanne Dunaway
Food Processing July 2005 Ashman & Beckley	Product Spotlight: Biscuits for two General Mills/Pillsbury tries to leverage the success of its refrigerated cookie dough products with Perfect Portions Buttermilk Biscuits -- and comes up just short.
Food Processing June 2006	Ingredient Round-Up: Gums & hydrocolloids These ingredients deliver fantastic functionality to processors of bakery, beverage, dairy, center-of-the-plate protein and other food products.
Seasoned Cooking May 2009 Dennis R. Weaver	How to Bake We share the following recipe, which is our easiest, most foolproof recipe for sourdough bread.
Seasoned Cooking September 2010 Jessica Blanck	5 Tips to Get More Lift Out of Your Cookies If you create many recipes and find your cookies are a little flat, you may find this article useful.
Prepared Foods March 1, 2005 Christy Brinnehl	On a "Roll" Quite a few common trends reigned in the baked good category in 2004. Health and wellness, convenience, positioning toward children, and the ongoing emergence of premium flavoring and indulgent choices were at the top of the list.