Top Posts Tagged with #baking technology

Convection ovens and broilers serve different but complementary purposes. While convection uses circulating hot air for even baking, broilers deliver intense top-down heat for quic...

Convection ovens and broilers serve different but complementary purposes. While convection uses circulating hot air for even baking, broilers deliver intense top-down heat for quick browning. This guide explains how to leverage both features in your oven for professional-quality cooking....

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The Transformative Power of Sourdough: Revolutionizing the Bread Industry and Consumer Perceptions

People with celiac disease or various gluten intolerances may soon have a broader range of food options, thanks to advancements in research and the expanding industrial use of a traditional bread-making process: sourdough. Sourdough is a dough of varying consistency, depending on the initial ratio of flour to water, which undergoes spontaneous fermentation (due to naturally occurring…

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#Baking Technology #Bread Industry Innovation #Clean Eating #Gluten Free Options #Gluten Reduction #Health And Wellness #Microbial Fermentation #Sourdough Revolution #Sustainable Baking

Why are we using the ingredients we use?

Let us look at how sugar affects yeast and subsequently bread. Why you should and why you should not use sugar. Sugar is hygroscopic meaning that it attracts water. Salt is also hygroscopic. Yeast needs water to be active. We all know that salt slows down fermentation for this exact reason. It robs the yeast of water. Sugar does the same.

So, in short-sugar will not 'feed' the yeast. It will not speed up fermentation. It will only slow it down. You will see a significant decrease in yeast activity starting from around 10% sugar in the dough.

Yeast can break down the starch in the dough to make its own sugar.

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