Barley is an ancient grain that dates back over 10,000 years, nourishing civilizations from Egypt to Rome to the Vikings. But despite its storied history, human consumption of barley has fallen by 35 per cent over the last 10 years. In fact, only two per cent of the crop yield is consumed by people, with the remaining 98 per cent going to livestock. However, Canadian researchers may have just put the spotlight back on this historic grain thanks to newly discovered health benefits.
We all know that sugar is essential for the sweet taste in baking. However, sugar goes beyond sweetness and is an important ingredient for function including colour, texture, and fermentation.
Sugar is under attack. In Canada, business leaders and politicians are advocating for more revealing sugar labels on foods. In the U.S., the recent 2015-2020 Dietary Guidelines for Americans now recommends consumers get less than 10 per cent of calories per day from added sugars. It’s the addition of liquid or granulated refined sugar in the form of sucrose that is being targeted. The heightened awareness is being led by health concerns.
Pulses are edible seeds of crops in the legume family. Beans, peas, lentils, and chickpeas are some of the best known. Pulses typically grow in pods. Some crops produce seeds in a pod that are not technically pulses and contain a substantial amount of oil. The oil can be commercially extracted and these are categorized as oilseeds.
Did you know that you can whip the liquid in a can of chickpeas into a fluffy meringue? You can, and if you read on, you’ll learn the how-to of this tidbit. It’s just one of the many cool things happening in the world of pulses and baking. Since the United Nations deemed 2016 the International Year of Pulses, interest has most certainly sprouted.
Soybeans are a member of the legume family that are known to contain high amounts of good quality protein as well as oil. Traditionally in North America, the soybeans were crushed to extract the oil, which was then used for commercial applications in frying or in the production of shortenings and margarines by the process of partial hydrogenation.
Wheat is the most widely grown cereal grain, making it a staple food for 35 per cent of the world’s population, and provides more calories and protein in the world’s diet than any other crop, according to the International Development Research Centre. As a key ingredient for the food industry, bakers likely understand this reliance more than anyone else, because many work with wheat flour every day.
Canada - FREE WEBINAR: GMO-labelling is coming to America. Are you ready? Getting your ingredient lists in order for Canada and the U.S. can be a cumbersome task. Let regulations expert Carol T. Culhane guide you through the process of creating a compliant ingredient list for both countries with one formula, and also get ready for GMO-labelling. |READ MORE
Chef Geoffroy Dextraze of Winnipeg’s Prairie Ink Restaurant and Bakery talks about how he made vegan, nut-free macarons. Manitoba Co-Operator shares their video here. |READ MORE
Mexico has always been a celebratory nation and sweets play a major role. Spain brought the people of Mexico their love of pan dulce or sweet breads. Soon, fields of wheat grew outside of Mexico City to keep up with demand. During France’s short occupation (1864-67) there were more than 50 bakeries, 120 chocolate and pastry shops and over a dozen specialty cake shops in Mexico City alone.
Mixologists and bartenders aren’t the only people using beer, alcohol and wine in their recipes. Artisan bakers are creating their fair share of stout cupcakes, hard cider apple pie, and margarita cakes. Baking inspired by your favourite cocktail, beer or wine is a growing movement among small bakeries and restaurants.
Georgetown, Ont. – Despite securing venture capital for a quinoa processing facility from an investor on the television show Dragons' Den, Jamie Draves has been unable to acquire government funding, Better Farming reports. | READ MORE
Toronto – Growing demand for more origin and nutrition information about the products we buy could mean the end of the simple bar code, The Globe and Mail reports. | READ MORE
Arguably no food subject is more divisive today than genetically modified organisms (GMOs). The germ of the debate, pun intended, are seeds, rooted, pun intended, in two scenarios: one is villainy and the other is sci-fi, depending on whom you believe.
Three creative star chefs and Cacao Barry chocolate proved an irresistible combination for students of George Brown College’s baking program.
Baked goods, like all other foods, must be safe when consumed. At the same time, they need to be of good quality, delivering excellent taste and texture. Over the many years of producing such foods, the baking industry has relied on a multitude of ingredients to ensure safety and quality.
Depending on how you look at it, frozen dough and par-bake bread are either brilliant innovations or a wolf dressed in sheep’s clothing —“factory” bread posing as “real” bread.
Trans fats. Sugar. Sodium. Carbs. Cholesterol. Gluten. GMOs.
Baking with summer berries is as easy – and yummy – as pie, not to mention highly nutritious
Right off the bat it’s important to say that eating gluten-free is the only way to manage celiac disease and its related allergies and sensitivities. Celiacs constitute one per cent of the population. People with gluten sensitivities make up six per cent. “Gluten avoiders,” which is what Agriculture Canada calls them, constitute 22 per cent, which means that 29 per cent of Canadians eschew wheat.
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