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Category: Ingredients

Sourdough

Sourdough

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The main purpose of this entry is to discuss sourdough and the interest in using it in breadmaking. What is a sourdough? Essentially, a sourdough is a wild culture of microorganisms, more or less cared for and maintained over time. Sourdough begins with a mixture of flour and water, incorporating microorganisms from the water, flour, environment, and surfaces where they are prepared. These sourdoughs may include some salt, and the flours may vary in extraction level or include other grains…

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Psyllium, a very Interesting Fibre

Psyllium, a very Interesting Fibre

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Psyllium is a natural food ingredient with interesting nutritional and functional properties, and one of the most commonly used gluten substitutes in gluten-free bread production. In this entry, we will clarify what it is, its nutritional advantages, its functional properties, and the products in which we can use it. Generally, when we talk about psyllium, we are referring to the husk of the seeds of plants of the genus ovata (typically Plantago ovata). The largest producer of this plant is…

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Inulin and Oligofructose (and other similar Fibres)

Inulin and Oligofructose (and other similar Fibres)

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In the blog, we’ve already published a more general entry dedicated to fibres. As you may remember, we discussed aspects such as nutritional advantages, legislative issues, and their influence on the final product. However, we also mentioned that this influence greatly depends on the type of fibre and promised that there would be specific entries about some of these fibres. So, in this entry, we’re going to talk about soluble fibres that have little capacity for water absorption, and therefore…

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Seeds

Seeds

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Today we have a shorter entry, but you can expand your knowledge with the article we propose at the end, which is open access and free. Although all cereals, pseudocereals, and legumes that can be milled to obtain flour are seeds, in this section, we will discuss seeds that are usually incorporated whole into bread and baked products. These seeds have in common a high fat content. For this reason, it is difficult to obtain fine flours, although they can…

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Cocoa and chocolate

Cocoa and chocolate

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Cocoa is obtained from the fruits of the cocoa tree (Theobroma cacao). This tree is native to Central and South America but is now cultivated in Africa and parts of South Asia. In fact, Africa is the world’s leading cocoa producer. The final characteristics of cocoa-derived products depend on the variety used and its origin. Although more aromatic varieties exist, the majority of the world’s cocoa comes from the Forastero variety. However, edaphoclimatic conditions also significantly influence cocoa, leading to…

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Dairy Products II

Dairy Products II

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After a first entry where we discussed the possibility of incorporating some types of milk or their components into baked goods, now we will talk about other dairy products. Cream and Butter Dairy fats often carry a negative nutritional image due to high levels of saturated fatty acids and the presence of cholesterol, in addition to being excluded from vegan diets. Therefore, they are increasingly replaced by vegetable fats or oils. Another reason for their substitution is their higher cost…

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Dairy Products I

Dairy Products I

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Dairy products have been a common ingredient in many bakery, pastry, and biscuit products. Recently, some of these products have come under scrutiny, and some companies prefer to eliminate them from their formulations. In this entry, we will explore their advantages and disadvantages. Milk In general, when we talk about milk, we refer to cow’s milk, although there are other types of milk that can be used in bakery and pastry. Milk is mainly composed of proteins, fat, and lactose,…

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Egg Products

Egg Products

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Following the previous entry where we discussed general aspects of eggs and their functionality in baked product manufacturing, in this new entry, we will delve into the various egg products available in the market. Fresh Eggs Fresh eggs, or shell eggs, are commonly used in households. As previously explained, using this type of egg can pose significant bacteriological problems. For this reason, Spanish legislation prohibits its use unless the egg is subjected to temperatures exceeding 75ºC. In other countries, it…

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Eggs

Eggs

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Eggs are among the most commonly used ingredients in some bakery preparations, and their functionality can be challenging to replace in certain cases. In this entry, we will analyse their composition, functionality, and the various forms in which these products can be found in the market. Morphology and Composition We are all familiar with eggs, and we can clearly distinguish three parts. Firstly, there is an outer shell that envelops and protects them. This shell must be removed and is…

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Oils and Fats: Applications

Oils and Fats: Applications

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This entry is a continuation of the first one dedicated to oils and fats, where we discussed basic aspects of these ingredients. In this entry, we will provide some indications about the advantages (and disadvantages) of using oils or fats in baking and pastry, and what type might be more suitable for each application. It is essential to consider that cultural aspects, traditions, and availability also influence the use of fats and oils. In some countries, the use of animal…

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