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...
The breadmaking process Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A controlled yeast fermentation process and the formation of the gluten network are two key factors for obtaining adequate volume and rely on a...
Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A smooth fermentation process and the formation of the gluten network are pre-requisites for obtaining adequate volume and rely on a great many technical parameters involving...
Along with the shape and colour of a loaf, volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. This text takes a look at one of the factors that helps to promote volume in bakery...
2019 is the inaugural year for the National Bakery Awards presented by Bakery Business magazine. The awards celebrate the best bakers in the UK, recognising the best in each county. The event last week gathered all of these winners together so that winners from each region...
Lesaffre UK & Ireland and Lesaffre International were invited to be part of the AIBI ( International Association of industrial bakeries) for the 36th congress in Manchester - England. Lesaffre UK & Ireland stand and our team at the conference Etienne Maillard,...
Patients affected by celiac disease are instructed to avoid all foods containing gluten, the key component in bread fermentation. How to compensate for the lack of gluten and allow these sufferers to consume bakery goods? Gluten-free breadmaking and fermentation: solutions can be found! The action of gluten in...