Staling or firming causes baked goods to lose their freshness and initial eating qualities. Depending on the product, these changes involve both crumb and crust. It is also the greatest challenge for shelf-life extension.| BAKERpedia
Mixing is one of the most critical and important operations in a bakery. The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and dynamic system that can be then processed and transformed into value-added products.| BAKERpedia
Commercial vital wheat gluten is derived from the gluten protein of wheat flour, from which the starch and soluble components.| BAKERpedia
Flour is a fine powder made by grinding wheat kernels. It is the main component of foods such as bread, crackers, pasta, tortillas, cakes, cookies and pastries. Among other grains, wheat flour is unique due to its ability to form a gluten network when mixed with water.| BAKERpedia
KPM Analytics is a global leader in scientific instrumentation, focused primarily on analyzing critical quality parameters for food producers.| BAKERpedia
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