Seasonal Confusion and Innovation in Baking

Are you feeling confused? Don’t know what season it is? Well, let me reassure you, you’re not alone, and yes, you guessed it, I am talking about the weather again. As a British-born citizen, I am used to witnessing four seasons in one day and carrying an ever-ready umbrella. However, with temperatures in some European countries this year reaching 48-52°C, alongside others suffering from severe flooding, concerns are starting to be felt by grain producers. Some products, such as wheat flour, are beginning to demonstrate different qualities.

One study in Vienna last year showed how extreme weather conditions were affecting wheat, which was showing very high dough extensibility and strength, impairing the production of some bakery products. Innovation and redesign are possible routes out of such problematic areas. So, in this issue, our opening feature covers a very important study identifying several grains that are more tolerant to hot weather conditions.

With dough rheology performance also being a victim of changing grain and flour quality, retired research fellow (Reading University) presents a fascinating report on strain hardening of the gas cells in bread dough, leading to a more robust structure.

Elsewhere, we look at how prunes have now been recognised by the UK’s Royal Osteoporosis Society for the role they play in maintaining healthy bones. Nofima reports on “The bread that lowers the rise in blood sugar,” followed by a study on how enzymes have many advantages over traditional chemicals and emulsifiers.

The final piece on the subject of healthy bakes is not about an ingredient, but an AI-based app that allows consumers to choose healthier and more environmentally friendly products.

Finally, our regular contributor, Professor Charles Spence at Oxford University, writes about humans, their touch, and how it can enhance their perception and feel.