A targeted selection of sourdoughs to meet consumer expectations Sourdough is created in the amazing symbiotic relationship between lactic acid bacteria and yeast present on grain husks and in the “baking” environment. Used for over 8,000 years, this ferment was replaced at the beginning of the 20th...
Does bread make you fat? No, bread eaten properly, without any accompaniment, does not make you put on weight! We shine the spotlight on the dietetic properties of this wholesome product, which has formed the basis of our diet for more than 6000 years and...
Liquid yeast has experienced strong development in the industry in recent years and, since 2005, a marked interest among artisan bakers who appreciate a global solution, integrating the product but also the technology and associated operating methods. It is the mastery of the various stages from...
Whether shortcuts or even faster-track methods are employed, bread always manages to keep track with modernity. And when bakery professionals start looking for a more economical product in line with new lifestyles, bread adapts further. The wheat-flour-bread market, like any other economic sector, channels its technological...
The preparation of a primary levain depends upon the spontaneous fermentation at work in a mixture of flour and water that is regularly refreshed to maintain the bacteria and yeast metabolism. The traditional preparation of the primary or chef ‘levain’ and an all-round sourdough The preparation of...
Amylases, proteases, lipases, xylanases to name only the most well-known ...
Based on the five human senses of taste, smell, sight, hearing and touch, sensory analysis in breadmaking is used to quantify taste notions that are difficult to define by means of simple non-scientific assessment. Since it calls upon the human perceptions, it therefore relies on...
In order to satisfy consumers' expectations of bakery goods and anticipate developments in market demands, sensory analysis as a science is placed at the baker's disposal and permits a qualitative approach. This article takes a look at the analytical methods based on the assessment capabilities of...
Bread is a food product based on both tradition and pleasure. Bakers therefore seek to stand out in terms of presentation, shape and taste. But how do we quantify these notions that call upon the five human senses? What exactly is sensory analysis? Sensory analysis is a...
Acrylamide forms during the cooking process from the sugars and amino acids (mainly asparagine) naturally present in many foods. Bakery goods are therefore vectors, but the concentrations of acrylamide contained therein are currently significantly below the recommended guidance values. The European and American food safety authorities...