Vegan diets are becoming more popular among consumers concerned about nutrition, animal welfare and environmental issues.

Standard bread improvers contain three main components:

Substituting eggs in baking is complex. 

Rheology is the science of predicting how materials will behave when placed under force.

Pulses can be milled into flour and used like cereal grains. 

Gluten is the protein matrix that confers unique viscoelastic properties to the dough.

The most common bread texture analysis is the double compression test. 

As well as a flavour enhancer, salt plays many other important roles in dough development.

Side wall collapse is a common defect in pan loaves. It is also known as ‘keyhole’ because the bread forms a keyhole shape. 

Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.

The shelf life of bakery products is often shortened by micro-organisms (mainly yeasts and moulds) that grow on the surface of the product.

Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.

Bakers often turn to bread mix suppliers to help meet demand for variety – and some are using mixes as a base for their own creations.

Spelt and quinoa are now commonplace in the baking industry, but there are a myriad of lesser-known ancient grains waiting to be discovered.

Sweet and savoury flavour combinations are nothing new, but some bakers are pushing the boat out in an attempt to offer something new and exciting. 

Bakers are experimenting with different strains of yeast and fermentation times to achieve signature flavours… and there may be opportunities yet to tap.

With summer on its way, an emerging and innovative market for ice-cream sandwiches gives bakers plenty of scope to experiment and add value.

With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?

Consumers’ desire for local provenance extends beyond the finished product to the ingredients, but sourcing local flour can be both a boon and a challenge for bakers.

With demand for gluten-free goods continuing to rise, more questions are being asked about the healthy properties of such products, and the hunt for vitamin- and protein-rich ingredients is stepping up.

Back in 1997 The Spice Girls sang Spice up your Life! The message still rings true as bakers and manufacturers spruce up sweet goods with traditionally savoury ingredients.

Brexit is not the only influence affecting the cost of fruits, nuts & seeds... climate and the Donald Trump effect also have roles to play

Perceived as healthier than regular loaves, sourdoughs’ recent popularity means bakers are now having to become increasingly creative to make theirs stand out

Caramel and chocolate have stolen a lot of thunder from fruit fillings and toppings in recent years – but interest in health and exotic flavours means fruit is as relevant as ever.

Rosa Sullivan, Flavour Research Manager at Synergy Flavours, looks at the challenges posed by reducing sugar in baked goods and the innovation that can be brought to solving the problems.