Gluten is one of the most important wheat proteins in the baking industry for very obvious reasons. Attention has not been paid to the importance of

Casein is a major source of protein, and it is usually found in animal milk. It can be added to infant foods, beverages, non-dairy whipping

When baking your bar cake there are several things you need to put in mind to ensure that the shelf life of the cake is

No dough is complete without yeast. From a time as old as the pyramids, yeast has been a key ingredient in baking. Thought as magic,

Yeasts are microorganisms which are single-celled and classified as part of the Kingdom Fungi. The scientific name for the yeast used for bakery products is

The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process,