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New treatment for baking with raspberries
Raspberry muffins are in our future. Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed.
The tart little berries are very delicate and freezing damages their cells. They turn to mush when baked and leak juice into the surrounding baked product, making them unattractive and diluted in flavor. As a result, frozen raspberries are rarely used in baking, whether at home or in commercial bakeries. But that’s about to change.
In a recent article published in Food and Bioprocess Technology, Shyam Sablani and his team describe their method of reducing syneresis, or the leaking out of liquid.
A WSU research team developed a treatment to make frozen raspberries more desirable in baked goods. The berries are primarily grown in California, Washington and Oregon, and are growing in demand. However, they are not currently successful when used in baked goods, said Shyam Sablani, project adviser and professor in the WSU Department of Biological.
March 1, 2021
Store-bought frozen raspberries (left) don’t maintain their shape or their juices compared to treated raspberries (right).
By Scott Weybright
PULLMAN, Wash. -Raspberry muffins are in our future.
Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed.
The tart little berries are very delicate and freezing damages their cells. They turn to mush when baked and leak juice into the surrounding baked product, making them unattractive and diluted in flavor. As a result, frozen raspberries are rarely used in baking, whether at home or in commercial bakeries. But that’s about to change.