Bringing food chemistry to life

I’ve been having a work “vacation” – working with Craig Ponsford at the “Ponsford’s Place”  Innovation Center [link] to fine-tune our barley bread formulations. We uncovered some interesting processing challenges that point to the particle size of the barley flour as being a suspect. We played with the water because barley has so much great [...]

Great discussion of the bread-making process by award winning, erudite, and articulate baker Craig Ponsford. Craig is a past chairman of the board of  the Bread Bakers Guild of America and won the French and Specialty Breads category in the 1996 Coupe du Monde de la Boulangerie in France, the win helping to energize the [...]

Oregon’s Agricultural Progress articles… Articles about our wheat and barley breeding activities. Kernel Chemistry – wheat Barley world

Pita is made from one layer of dough, not as some think 2 layers that are joined at the edges. So how does if puff? The dough is often given a final proof that is drier than for risen breads. When the bread hits the hot oven the slightly dry skin seals. Really thin flat [...]

Dateline March 27 2009 – Rome – Peter Popham of The Independent (London UK) reports on a new vending machine that ” makes and delivers pizza in three minutes” and which “will make its appearance in offices and factories around Italy from next week“. Others have reported on the machine, but mostly rehashes of the [...]