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Home » Keywords: » fermentation

Items Tagged with 'fermentation'

ARTICLES

Equii Bread with Grain

Integrating protein in nutritional baked goods

Consumer awareness of health, nutrition, and sustainability has grown.
May 2, 2024

The inclusion of protein into baking represents a shift that combines nutritional enhancement with the intrinsic pleasure of baked goods.


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No fooling—today is National Sourdough Bread Day

No fooling—today is National Sourdough Bread Day

The food-related holiday celebrates the long-fermented bread.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
April 1, 2024

The food-related holiday celebrates the long-fermented bread.


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Red Star Yeast adds fermenter at facility to broaden service to baking industry

Red Star Yeast adds fermenter at facility to broaden service to baking industry

The expansion comes in response to growing demand and increased interest in biotech.
September 5, 2023

The expansion comes in response to growing demand and increased interest in biotech.


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Reducing bread waste through optimized preservation

Reducing bread waste through optimized preservation

June 13, 2022

A UK study has shown that some 50% of consumer food waste can be prevented by extending product shelf life.


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Insights to fuel R&D strategies for bread products

Insights to fuel R&D strategies for bread products

Bakers have a wide range of opportunities to breathe new life into bread categories.
doug peckenpaugh
Douglas J. Peckenpaugh
January 10, 2020
Despite pockets of growth at individual companies, the categories spanning fresh bread, including bread, buns and rolls, bagels and English muffins, continue to remain relatively flat.
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clean label

Ingredient solutions for clean-label baking

Kathy Sargent
January 9, 2020
As the "clean label" trend has evolved into a movement that's clearly here to stay, the food industry has been challenged to respond to it in ways that resonate with consumers.
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Nutritional ingredients help fortify snack and bakery products

Nutritional ingredients help fortify snack and bakery products

New ingredients deliver added health benefits that consumers seek
Joyce Friedberg
November 11, 2019
While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.
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Using fermentation to clean up your dough label

Using fermentation to clean up your dough label

Lin Carson
May 16, 2019
The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.
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Breaking the Mold: Fresh Perspectives on Modern Bakery Packaging Solutions

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

January 1, 2030

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Products

Natural Food Flavors and Colorants, 2nd Edition

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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