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Today’s molecule – furan
I don’t need ANY bad news about my espresso coffee! From FECYT – Spanish Foundation for Science and Technology, via “Eurekalert” Here is their press release… “Coffee in capsules contains more furan...
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Adventures in whole grains at Oregon State continued
Barley bread – first try straight-dough process made with 90 parts whole-grain stone-milled STREAKER hull-less barley flour; 10 parts dry wheat gluten; 100 parts water 1.5 parts instant yeast 2 parts...
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Today’s molecule – Caffeine
More good news about coffee American Chemical Society Press release 4th May 2011 “New evidence that caffeine is a healthful antioxidant in coffee”. Is Caffeine a Good Scavenger of Oxygenated Free...
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A day at the office…
My job as a cereal scientist sometimes affords me the joy of a full day of baking, product development, and promotion of our work and the farmers who are putting their money where their mouth is and...
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We’re back – Kneading Conference West
After a long hiatus the blog is being revitalized. More molecules of the moment to come. This is wheat I did with my weekend. http://kneadingconferencewest.com/ reported here...
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More Kneading Conference West photos
50% barley flour pita: with help from Leslie Mackie of Macrina in Seattle. Leslie showcased some of her breads made with barley and gave her own workshop on her breads. Leslie’s bakery is extremely...
View ArticleThe chemistry of Thanksgiving dinner – free webinar
Ever wondered about the chemistry behind a great Thanksgiving dinner? Here’s your chance to dazzle your friends with your knowledge of the esoteric and the practical chemistry of this national...
View ArticleHappy New Year from me and from ACS!
More from ACS, and appropriate to the New Year. A video on the chemistry of champagne. http://www.bytesizescience.com/index.cfm/2011/12/27/A-toast-to-the-chemistry-of-Champagne Here is a still of the...
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What we did in class this term
Another term of delicious food chemistry – some of our activities…
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Ways of Learning – Sometimes you have to get your hands dough-y
http://agsci.oregonstate.edu/academics/learning/andrew-ross-doughy
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Good Cheese, Bad Cheese
pH, colloidal calcium phosphate, aging, proteolysis, emulsification or its loss and their interactions lead to optimum melting qualities for cheeses. A module in this year’s food systems chemistry...
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Food Science Camp 2013 and Erik Fooladi
We participate in the Oregon State U Food Science Camp for middle school students. Part of the STEM [science technology engineering math] Academies@OSU Camps. We teach about bread fermentations, yeast...
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San Francisco Baking Institute: Summer 2013
http://wholegrainsurf.blogspot.com/2013/07/san-francisco-baking-institute-artisan.html
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