R&D Applications
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...
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...
How to formulate pizza crusts
Whole grains and multigrains can be added to formulations for a nutritious pizza crust. Other healthful options include replacing vegetable oil with olive...
PROBLEM: How to enhance flavors of artisan breads
To enhance the flavors of artisan breads, bakers can add a variety of flavor systems that supply authentic artisan taste without the use of a natural...
Flowers Foods makes statement with Healthline
"We're going after a specific customer looking for a specific health need," Gene Lord, Flowers Foods Bakeries Group's president and COO "When we come...
Create better sweet goods with stabilized icings and glazes
The key to producing bakery foods with attractive icings and glazes is formulating a balance between sugar, water and temperature. High-volume bakers...
Formulating tasty Sweet Bread
In the last several years, Atkins supporters have racked foods rich in carbohydrates over the coals, and bread has felt this burn. Although sweet bread,...
How to maximize soy's benefits
Above: Flowers' Bakeries Group expanded its Nature's Own Healthline banner to include Nature's Own Wheat 'n Soy bread. The bread contains 4.3 grams of...
Weighing the benefits of Whey
The goodness of milk and products that stem from milk proteins can solve reformulatingchallenges affecting bakery foods caused by high-protein diet demands...
Dazzling consumers with toppings
When scanning the grocery store aisle for a tasty bread, oat-and seed-topped loaves tend to stand out amid a sea of traditional breads. However, if the...
