17 Mar Understanding enzymes in breadmaking
Amylases, proteases, lipases, xylanases to name only the most well-known ...
News Posts
24 Feb What are the problems involved in sensory analysis in breadmaking?
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...
24 Feb The consumer’s approach in sensory analysis
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...
22 Feb What is sensory analysis ?
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...
08 Jan Which solutions against acrylamide formation in bread making?
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...
07 Jan What is yeast with reducing power?
Of the flour treatment agents that can be used, yeast with reducing power has been found to be the most appropriate ingredient, since it naturally contains available glutathione, albeit generally in low doses. The selection of certain strains and the development of specific fermentation processes have...
10 Nov How to define the sound of crusty bread?
Focus on one of its senses that we sometimes forget: the SOUND of crusty bread. The sound of the Baguetresse: Crunchy - Crispy An essential tool for professionals in the breadmaking industry, sensory analysis consists of highlighting and describing the organoleptic properties (appearance, smell, sound, texture, taste)...
23 Oct How to assess the smell in crusty bread?
We shine the spotlight on one of the most important senses involved, next to appearance, in a product's appeal: the SMELL of a crusty loaf. The smell of Cornish splits: Buckwheat, Grainy smell A vital tool for bakery professionals, sensory analysis consists in having a panel of...
02 Oct How to assess the taste in crusty bread?
We shine the spotlight on one of the major factors influencing acts of purchase and repeat purchase: the TASTE of a crusty loaf. The taste of Cornish splits : smoky, hazelnut flavour – buckwheat, grainy smell Avital tool for bakery professionals, sensory analysis consists in having a...
25 Sep How to assess the appearance in crusty bread?
We shine the spotlight on the first factor considered when tasting bread: the APPEARANCE of a crusty loaf. The appearance of a loaf made with molasses and red beetroot : rustic appearance – golden, resilient crumb – grey, pinkish crumb A vital tool for bakery professionals, sensory...