Gluten is one of the largest natural proteins and has fantastic properties: It keeps a well-cooked dough airy until baking stabilizes the open-pore structure. Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart ...
Biotechnology
May 24, 2023
0
16
Banana peels aren't always destined for the trash or compost anymore. They're making their way onto people's plates, replacing pork in "pulled peel" sandwiches and getting fried up into "bacon." And now, researchers reporting ...
Biochemistry
Aug 9, 2022
0
72
No matter if it's grandma's cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain "golden brown" allure—but only after baking. A white dough that changes hue during storage, however, ...
Other
Nov 7, 2018
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7
Baking powder is used to raise baked goods like cakes and cookies. It's often sold under the label "double-acting," but what does that mean?
Other
Sep 6, 2018
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3
Small amounts of artificial vanilla extract, also known as vanillin, are in a wide range of products, from baked goods to perfumes. But vanillin's versatility doesn't stop there. In a recent mouse study reported in ACS' Journal ...
Other
Nov 29, 2017
0
14
After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback.
Other
Jul 20, 2017
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3
Xylan, fibrillated cellulose and lignin are wood-derived polymers that could be used for improving the texture and reducing the energy content of food products. According to VTT Technical Research Centre of Finland, wood-derived ...
Materials Science
Jun 1, 2016
0
7
From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published ...
Other
Aug 18, 2015
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13
Archaeologists say two pretzels unearthed during a dig on the banks of the Danube in the German city of Regensburg could be more than 300 years old—and are little different to the doughy product available in the state's ...
Archaeology
Mar 12, 2015
0
51
White flecks on sweets with a chocolate glaze are harmless – but esthetically unappealing. More than just improper storage can diminish the glossy sheen. Researchers have discovered other weak points in the production process. ...
Other
Dec 1, 2014
0
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