Water Activity | Baking Processes | BAKERpedia
Water activity is an intrinsic food property which refers to the amount of free water that is available for chemical or biological processes| BAKERpedia
Water activity is an intrinsic food property which refers to the amount of free water that is available for chemical or biological processes| BAKERpedia
pH is a key quality indicator in the food industry, influencing things such as shelf life and quality. It stands for “potential of hydrogen.”| BAKERpedia
Blast freezing is a rapid or short time thermal preservation technology commonly used in bakery and other food applications to extend the product’s shelf life and maintain its safety, physicochemical stability and freshness.| BAKERpedia
The Plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods.| BAKERpedia
In baking, fermentation happens when yeast and bacteria convert sugars mainly into carbon dioxide. This is what casues the dough to rise.| BAKERpedia
An enzyme is a protein catalyst that facilitates chemical changes in biological systems. In bakery systems, they can act as dough conditioners, fermentation enhancers and anti-staling agents. They can eliminate undesirable additives for clean label baking.| BAKERpedia
Emulsifiers are surface-active agents that stabilize immiscible dispersions like water and oil. Various emulsifiers are used in food and bakery formulas such as lecithin, mono- and di-glycerides, DATEM, SSL and CSL.| BAKERpedia
