Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
All content for BAKED in Science is the property of BAKED In Science and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
EP99: Health Concerns Around Ultra-processed Foods
BAKED in Science
42 minutes 29 seconds
4 months ago
EP99: Health Concerns Around Ultra-processed Foods
Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health.
In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking.
A Closer Look at Ultra-processed Foods
While discussing ultra-processed foods, some topics covered include:
How UPF relates to clean label (https://bakerpedia.com/processes/clean-label/)
Current health scare about ultra-processed foods
The xanthan gum conundrum
A hunger for natural alternatives
Retail industry’s interest in the UPF concern
Lack of definitions for clean label
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
BAKED in Science
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
