Shelf life extension involves approaches to manufacturing products which remain safe for longer times while keeping their original eating qualities. Baked products beyond their shelf life can become less desirable and unsafe.| BAKERpedia
Dough dividing is the transformation/portioning of bulk or large masses of dough into countable or single pieces of dough that can be better handled and/or manipulated throughout the production line.| BAKERpedia
Flatbread is a unique class of baked products characterized by its low specific volume and high crust-to-crumb ratio. Examples are Pita Bread, Chapati or Naan.| BAKERpedia
Sourdough is a method of breadmaking that requires special fermentation by bacteria and wild yeast to provide a sour, or acidic taste in bread.| 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
A clean label in baking is the ability to make a product without chemicals or with a simple ingredient label. The aspects of a clean label are a short ingredient list, with minimally processed, easy to understand ingredients with no chemicals, artificial preservatives, color agents or flavor agents.| BAKERpedia
Gluten-free baked products are a challenge to produce due to the lack of the gluten proteins which provide the main structure for gas retention.| BAKERpedia
