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  • Bakery Info

Ingredients

Knead to Know: Structure

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

Knead to Know: Pulses

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

Knead to Know: Gluten-free

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

Knead to Know: Texture

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

Knead to Know: Salt

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

Knead to Know: Structure

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

Knead to Know: Gluten- and wheat-free

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

Knead to Know: Shelf life

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

Knead to Know: Dough

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

Sensory profiling includes full-sugar and reduced-sugar biscuits
Looking to reduce sugar in baked goods? Here's how
Promotional Feature

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.

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