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- 11. Cooling
In bakeries bread is cooled quickly when it leaves the oven. The crust temperature is over 200°C and the internal temperature of the crumb about 98°C. The loaf is full of saturated steam which...http://www.bakeinfo.co.nz/Facts/Bread-making/Science-of-bread-making/Cooling
- 12. What is a Wheat Allergy?
Unlike wheat intolerance, a wheat allergy is an immune system response to wheat specifically which signals the body to cause a reaction. True wheat allergy is most common in young children and rarely...http://www.bakeinfo.co.nz/Facts/Nutrition/Food-Intolerance/What-is-gluten-intolerance-/What-is-a-Wheat-Allergy-
- 13. What happens without gluten in bread?
The gluten proteins are very important in bread making and are given special consideration by the miller and baker. It is realised that without gluten, light, porous wheat bread, as we are accustomed ...http://www.bakeinfo.co.nz/Facts/Gluten/What-happens-without-gluten-in-bread-
- 14. Vitamin B3 (Niacin)
Vitamin B3 is also involved in the release of energy from nutrients namely, glucose, fat and alcohol. Vitamin B3 is required for the normal structure and function of the skin and normal functioning of...http://www.bakeinfo.co.nz/Facts/Nutrition/Vitamins/Vitamin-B3-
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