Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Baking Processes - Guires Food Research Lab

08 Aug

Baking Processes

by Food Research Lab

in What Science Can Do

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Baking is the final stage in creating yeast- and chemically-leavened goods (bread, buns, rolls, crackers) (cakes, cookies). It’s a thermal method that involves using an oven to deliver heat to dough pieces via:

Through hot surfaces, conduction occurs.
The use of heated air to create convection is referred to as convection.
Heat sources, such as fires, emit radiation.

The heat then triggers a physicochemical reaction chain that turns the raw dough into a baked product with a hard, dry crust and a soft crumb.

In general, the baking process is divided into three stages: dough expansion, surface drying, and crust browning. These can be broken down into the phases listed below (in the order of temperature increase)

Gaseous formation and expansion (oven spring). At a core temperature of 35–70°C (95–158°F), a fast rise in volume occurs at the start of baking. This rise creates the oven spring.
Yeast and other germs are killed. When the internal temperature reaches 60–70°C (140–160°F), the cells can no longer contribute to gas generation or volume expansion.
Starch gelatinization. The starch begins to gelatinize as granules get completely inflated with local free water at 76°C (170°F). The dough is transformed into bread, and a structure is established thanks to starch gelatinization and protein denaturation.
Gluten (egg or other) proteins that make up the continuous phase coagulate/denaturation. The proteins begin to denature about 60 to 70°C (140 to 160°F). As a result, gluten gets tougher and stiffer as it forms an irreversible gel. Moisture loss also makes the baked product more rigid.
At 80–95°C (176–203°F), enzymes in the dough (naturally occurring or added) are inactivated.
Browning and the development of a crust (non-enzymatic browning reactions and caramelization). Maillard browning occurs when a reducing sugar and an amino acid are present at temperatures over 105°C (220°F). At 160°C (320°F), the sugar caramelizes.