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...
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...
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...
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...
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...
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....
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...
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...
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...