Bakery Innovation Lead Technical Advisor Bartek Ingredients Stoney Creek, ON, Canada
Description: This presentation will explain the often-overlooked importance of acidity optimization for different bakery processes and products. Acidity is measured by the analytical tools of pH and Titratable Acidity (TTA). pH is a measure of the concentration of positive hydrogen ions and TTA (Total Titratable Acidity) measures the total amount of acid present. pH and TTA value provide us only with a partial view of the acidity of the system. The presentation will also explain the importance of choosing the right acidity-regulating systems (acids and buffers). It will be shown how optimizing acidity with the right ingredient can help deliver multiple targeted functions and benefits, such as chemical leavening, mold-free shelf life, grain/cell structure development, softness, shape & size, and flavor development. During this sessions we will focus on acidity-regulatory systems in specific applications, such as tortillas, pan breads, and artisan breads and how these systems would allow bakers to comply with consumers' clean-label requirements.
Classroom Engagement: Through the presentation, there will be at least three, multiple-choice polling questions, directly related to the topics presented, where the audience will be asked to raise their hands upon hearing their choice. After that, one or two participants will be asked to explain very briefly their answer, which will be commented on by the presenter in line with the topics in the presentation.