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  • Source:
    Prepared Foods. Dec2005, Vol. 174 Issue 12, p33-34. 2p. 1 Color Photograph, 1 Chart.
  • Additional Information
    • Subject Terms:
      CONFERENCES & conventions; BAKED products; MOODIE, Peter; GURKIN, Susan
    • Subject Terms:
      OAK Brook (Ill.); ILLINOIS
    • Abstract:
      The article presents information on the topics discussed during the baked goods and snacks sessions at the R&D Conference sponsored by "Prepared Foods" periodical held in Oak Brook, Illinois in September 2005. The proteases used in baking was presented by Peter Moodie, director of sales and marketing at Enzyme Development Corp. The effect of dough conditioner systems versus flour quality in baked goods was discussed by Susan Gurkin, global application manger of Degussa Food Ingredients, Texturant Systems.