Healthy Baking
Trans-fat free shortenings and oils
Recieve functional benefits with interesterified shortenings, oilsHow does enzyme interesterified oil function differently in bakery foods than partially...
Redefining healthful bakery foods
Wegmans Foods Markets manufactures a line of breads fortified with omega-3 fatty acids derived from fish oils. These two images represent the effect that...
Large turnout greets Healthy Baking Seminar
Baking Management's first Healthy Baking Seminar proved successful as attendees engaged in an open dialogue with industry leaders about manufacturing...
Resistant starch
What is resistant starch? Resistant starch is defined as the product of starch and starch degradation. Like fiber, it resists digestion in the small intestine,...
OMEGA-3 fatty acids: The next big ingredient?
by Sharon Gerdes contributing editor The omega-3 fatty acid buzz in the baking industry is growing. This healthful fat can be added to a variety of bakery...
Flaxseeds
What is flax? Flax is a blue flowering crop mainly grown in Canada. In the United States, the majority of flax is grown in North Dakota. The crop is grown...
New opportunities with resistant starch
By Melissa Hillebrand assistant editor Fiber's rising popularity has given attention to resistant starch. Containing many of the same nutritional characteristics...
