BAKED in Science

If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well. Learn more: https://bakerpedia.com/ingredients/resistant-starch/ In this episode of BAK...

Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they also are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique challenges. So here to circle up the truth about donuts is your BAKED in Science host Mark Floerke and Randy McArthur with Dawn Fo...

Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world. In this BAKED in Science episode, your host Mark Floerke interviews 4 different stakeholders to see how different bakers and companies have survived and...

As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams. When removing protein in the form of gluten in baking, it is mandatory to incorporate other sources of protein to replace that functionality. Plant-based proteins, natural fibers an...

The interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying gluten-free products. At the...

Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a food-grade base, a leavening acid, and an inert filler like starch. They must be blended at just the right ratio into...

Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of chemical leavening systems and how to navigate baking with them is your BAKED in Scien...

Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well, here to tell us all about it are two industry experts who work with them quite a bit. Your BAKED in Science host Mark Floerke is firs...

Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. From working in small to large bakeries, to preparing food for royalty and popstars, Mark has had an eventful career in baking. It all started with an app...

Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage...

Have you had issues with mold developing on your product? Or maybe some of your baked products later have a small amount of water gathered? Water activity is one of the biggest reasons why breads and pastries have fast mold growth. So on today’s podcast Richard Charpentier and Dr. Lin answer your mold and shelf life questions. If you want to go in depth into improving your cake or bread shelf life...

At BAKERpedia, we hear a lot of questions from bakers. And most of the time, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our BAKERforum (https://bakerpedia.com/forums/) A few questions keep coming up. So in this episode, Dr. Lin Carson brings on Richard Charpentier to answer 9 of them. Since a very youn...

The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our first guest to weigh in is Mark Floerke, the community and forum manager with BAKERpedia. Trained as a pastry chef and confectioner i...

Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day? To answer these questions, Dr. Lin is joined by Tisa Drew, a staff scientist at Novozymes— a world leader in enzyme prod...

Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs in your baked goods. Joining us first off is Nanna Vardar Berthel from Arla Foods Ingredients. The company produces a variety of whe...

Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author of the upcoming book, “Baking Sourdough.” Kevan has been baking his whole career. Originally from the UK, he was first introduced to the art of sourdou...

In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin...

The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicious toppings. Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr....

Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Thermal Profiling with BakeWATCH: You’ve probably heard Dr. Lin talk about the importance of thermal profiling b...

What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent! In this episode, Dr. Lin covers just how to do that. Although first, she brings on a guest to talk about a great natural flavor soluti...

Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the U.S. Dr. Lin Carson talks with Kristine Sherred from William Reed Business Media to clear the air on ADA and other ingredients currently in the spotli...

Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. Because being sustainable isn’t just what your business does, but the entire baking ecosystem! There are a lot of companies out there making bold strides towards sustainability. Here are two that join...

There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. Oat Fibers from Grain Millers: Robert Serrano shares about the many uses of oat fiber, wh...

The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Dr. Lin learns about new fiber innovations, sugar reduction solutions and vegan ingredients! New Fibers fro...

Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. Angela Ichwan is the tech lead at The Annex at Ardent Mills. The Annex is a speciality busines...