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Technical Presentation 11: The Future of Probiotics in Baked Goods

WEBProbiotics can help balance bacteria in the gut, promote a healthy digestive system, and strengthen the immune system. Learning Objectives: Understand the drivers of growth …

Actived: 4 days ago

URL: https://asbe.org/session/probiotics-future-role-in-baked-goods-for-health/

Ingredients & Shelf-Life: Health & Well-Being: The Power of Food

WEB<<<return to schedule Buzz words like “superfood” and “gut health” make it difficult for consumers to know what information is reliable and which is just trendy. In this session, …

Category: Food Go Health

Dry Yeast American Society of Baking

WEBThis yeast is a good source of vitamins D and B as well as minerals such as potassium and zinc. These nutrients are associated with some health benefits like lowering cholesterol, …

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Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM)

WEBFunction. It is used in bread, buns and many other yeast-leavened bakery products at levels of 0.2–0.6% (based on flour weight). DATEM possesses excellent dough strengthening …

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Flour Enrichment American Society of Baking

WEBOrigin. Flour enrichment began due to the increase in the diseases caused by vitamin and mineral deficiancies. 1 The nutritional needs of North Americans are re-evaluated …

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HACCP Plan for Bakeries American Society of Baking

WEBAn HACCP 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 …

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Invert Sugar American Society of Baking

WEBOrigin. Bees are the original producers of invert sugar—honey. Sometimes commercial invert sugar is called artificial honey. In the early 1800s, M. Dubrunfaunt first explained …

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Technical Presentation 8: Make the Most of Your Healthy Bakery …

WEBThis session will uncover strategies for formulation and production success in a market where health and wellness is sure to thrive for years to come. Learning Objectives: …

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Integrated Pest Management American Society of Baking

WEBIntegrated Pest Management (IPM) is a set of practices, procedures, conditions, and strategies to control pest populations. IPM is an essential prerequisite program, and a …

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Olestra American Society of Baking

WEBOlestra can be used in a variety of applications and food formulations. Following is a list of some of these applications: 1. Cooking oil replacement up to 75%, due to its high heat …

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Silicon Dioxide American Society of Baking

WEB*QS: quantum satis, the amount enough to produce the desired effect. Regulations. Silicon dioxide is considered safe by the FDA when meeting conditions established in the CFR …

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Resistant Starch American Society of Baking

WEBOrigin. The term “resistant starch” was first introduced by Englyst et al. in 1982 to describe a small fraction of starch that is resistant to hydrolysis by exhaustive alpha-amylase and …

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Fat Substitutes American Society of Baking

WEBWhat are fat substitutes? Fat substitutes are ingredients used to replace or mimic fat in foods and baked products. Ideally, these ingredients should reduce the caloric content …

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Soluble Fiber American Society of Baking

WEBFDA regulation “Food manufacturers may voluntarily list the amount in grams (g) per serving of soluble fiber and insoluble fiber on the Nutrition Facts Label (under Dietary …

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Maltose American Society of Baking

WEBChemical structure. Origin. Maltose is obtained from the hydrolysis of starch or through grain malting mainly barley.It is not commonly found in nature, except in some plants …

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Dough Conditioners American Society of Baking

WEBOrigin. In the 1950s, the first dough conditioners came on the market in the form of pastes and liquid preparations. Then, powdered versions followed shortly after.

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High Fiber American Society of Baking

WEBWhat is high fiber? High fiber is a claim that can be made on food products when they contain 5 grams or more of fiber per serving. This claim is regulated by local food safety …

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Tert-Butylhydroquinone (TBHQ) American Society of Baking

WEBTert-Butylhydroquinone (TBHQ) is a food additive and a lipid-antioxidant. It is available in a white or whitish-colored crystalline fine powder. Recently, TBHQ has been found to …

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Baking Certifications Resources American Society of Baking

WEBA collection of 10 courses covering topics from the fundamentals of flour, yeast, and water; fats and emulsifiers; salt, sugar, and dough conditioners; to packaging, quality, and shelf …

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