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Engineers will explore green future for food processing at WSU-hosted conference

New treatment for baking with raspberries

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.

Researchers make raspberries easier to use in baking

New treatment unlocks potential for baking raspberries | WSU Insider

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.

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