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Articles by E.J. Pyler

Pyler says: Starch gels at baking temperatures

05.03.2016

By E.J. Pyler and Laurie Gorton

After gelling, starch retrogrades over time affecting the quality of baked goods.

Pyler says: Glycemic index isn't the whole story

04.26.2016

By E.J. Pyler and Laurie Gorton

How is the glycemic impact of a food measured?

Pyler says: What is "self-rising flour?"

04.19.2016

By E.J. Pyler and Laurie Gorton

Home bakers use styles of flour different from commercially available types.

Pyler says: Why home flours differ from commercial flours

04.11.2016

By E.J. Pyler and Laurie Gorton

Bakers need to know the difference when adopting a home recipe for wholesale use.

Pyler says: How commercial sugars differ

04.04.2016

By E.J. Pyler and Laurie Gorton

Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.

Pyler says: Why ingredients are put in major, minor classes

03.21.2016

By E.J. Pyler and Laurie Gorton

Bakery formulators group raw materials by their usage rates.

Pyler says: Pentosans improve doughs

03.14.2016

By E.J. Pyler and Laurie Gorton

A natural component of cereal flours, pentosans play heretofore mysterious roles.

Pyler says: How bagging, overwrapping and flow wrapping work

03.13.2016

By E.J. Pyler and Laurie Gorton

Different baked goods require different packaging technologies.

Pyler says: Enzymes unlock baking advantages

03.07.2016

By E.J. Pyler and Laurie Gorton

Because enzymes work in specific ways, they can fine-tune formulations.

Pyler says: Fiber conveys health benefits

02.25.2016

By Laurie Gorton and E.J. Pyler

Here’s why formulators should pay more attention to fiber and how it enhances the appeal of baked foods.

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