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UrduA new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
Tag: Baking
Fondant: Where Baking and Thermodynamics Mix
Researchers in Germany have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. In Physics of Fluids, they combine a controlled kneading machine with light microscopy to precisely observe the process of fondant creation and link it to theoretical physics models.
Meet baker’s yeast, the budding, single-celled fungus that fluffs your bread
What IS baker’s yeast? What does yeast do in nature? And why do scientists use it so much in the lab? University at Buffalo biologists chat about these questions.
Cookie doctor makes gingerbread replica of the Kansas State University President’s Residence
Sugar and spice and everything nice: that’s what the Kansas State University President’s Residence is made of — or at least the miniature gingerbread version.
It was designed, baked, constructed and decorated by Rebecca Miller Regan, assistant professor of bakery science, who understands the science behind making gingerbread houses.