Sourdough in English, levain in French, Sauerteig in German, massa levedada in Portuguese… the terms employed throughout the world to describe sourdough are many and varied and do not always reflect the same reality. What exactly is sourdough? Sourdough in English, levain in French, Sauerteig in German, massa levedada in Portuguese… the terms employed...
Amylases, proteases, lipases, xylanases to name only the best known ...
Since the 19th century, the pizza has witnessed the development of a plethora of toppings to adapt to all markets, while retaining its Italianness. After conquering Europe and North America, where billions of tonnes are consumed, it has now arrived in Asia and Africa. The...
Wheat quality is variable and conditions that of flour. Correctors have therefore proven necessary in helping to adjust the viscoelastic properties of flour formulations and remedy excess maturation in baker's dough. Of the flour treatment agents that can be used, yeast with reducing power has been...
Sourdough can be the baker's hallmark signature: it sets him apart from his colleagues and lends consistency to this offering. Sourdough: yeasts + bacteria Sourdough was the very first ferment to be used in the manufacture of bread. It is obtained from a mixture of flour and...
“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky leavened dough products The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the...
During the staling process, the crumb becomes firmer and less elastic; it dries out and becomes crumbly. The result is that the consumer becomes less accepting of the loaf over time. The natural mechanisms involved in staling During the staling process, the crumb becomes firmer and less...
The role of the gluten network in improving gas retention Volume is a decisive quality criterion in many bakery goods. Two factors are responsible for that volume: firstly, the volume of gases produced during the final proofing under the effect of fermentation; secondly, the gas retention...
The gas volume resulting from CO2 production. Volume is a decisive quality criterion in many bakery goods. The development of a dough mass, and therefore the volume of the finished bakery good, is dependent upon two factors: the volume of carbon dioxide gases produced under the...
Maximising dough tolerance with the aid of functional ingredients. Tolerance is a decisive factor in the development of bread dough and therefore the volume of the finished product. It depends on several elements inherent in the recipe or process. The use of accurately dosed functional ingredients...