Baking Glossary

A property of dough which allows it to regain its shape after being stretched. A strong dough is elastic but not very extensible. See also ‘Extensibility’.

Emmer is one of the oldest cereals to be cultivated by man. It is closely related to modern wheat varieties and is valued for its ability to grow well in …

Makes up the largest part of a grain and provides the food source for the germinating plant. The endosperm contains carbohydrates, protein, iron and some B vitamins. White flour consists …

A dough made with butter, sugar, eggs or oil. Enriched doughs are softer and richer than those made solely with flour, water, salt and yeast. Examples include brioche and hot …

Enzymes are biological catalysts which mean that they speed up chemical reactions in the human body. Most enzymes are proteins, and they are essential for our bodies to function. They …

The lining of the gut is called the Epithelial and it performs a variety of functions that includes, absorption, secretion, excretion, filtration, diffusion, and sensory reception but one of its …

Baking as Lifestyle Medicine is underpinned by the 6 pillars of Lifestyle Medicine. There is relationship between health, what you eat and moving your body.  We build in routines in …

Exopolysaccharides (EPS) are complex sugars (polysaccharides) which are secreted mainly by sourdough lactic acid bacteria during the long slow fermentation process. In addition to natural polysaccharides present in cereal grains …

A property of dough which allows it to be stretched. See also ‘Elasticity’.

A measure of the percentage of the grain that is made into flour during the milling process. Flour with a higher extraction rate has more of the bran, germ and …

Sourdough starters are a symbiotic relationship between lactic acid bacteria and yeast. So you will find different find both yeast and lactic acid bacteria.  There are three categories of of …

Damp grains may germinate prior to milling, resulting in poor quality flour. The Falling number test indicates the amount of sprout damage by measuring enzyme activity in a wheat sample.

Equipment for measuring the rheological properties of dough as it is mixed. A farinograph measures development time and the stability of a dough during mixing.

Fermentation occurs when the yeast and bacteria in dough convert carbohydrates (simple sugars) to carbon dioxide and alcohol. A process that causes gas bubbles to form and has a leavening …

A phenolic phytochemical found in the cell wall of plants. One of the most abundant phenolic acids in plants and an antioxidant. Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is a naturally occurring …

What Is Fibre? Dietary fibre refers to plant-based carbohydrates that the human body cannot digest in the small intestine. Unlike sugars and starches, fibre passes through to the large intestine, where …

Flaxseed (or linseed) are small seeds that are high in fibre and can be used to bring a range of health benefits to your baking. There is evidence that flax …

Fermentable oligo-, di-, mono-saccharides and polyols: a group of short-chain carbohydrates (lactose, fructose, fructans, sugar alcohols, and galactans) that are indigestible to some people and may be associated with symptoms …

Folate is a B vitamin which is used by the body in the formation of red and white blood cells, metabolising carbohydrates to produce energy and in DNA and RNA …

A technique for aiding gluten development in a dough. The dough is tipped out onto a work surface and folded in thirds, like a letter, turned through 90o and folded …

What is food security? When we refer to food security waht we are measuring is the ability of people gloablly to access to safe and nutritional food and accecss is …

An atom or molecule with at least one unpaired electron. Free radicals are highly reactive, seeking to acquire electrons. They are known to cause cell and DNA damage in the …

What is Functional Medicine? Functional Medicine is a patient-centred approach to healthcare that focuses on the root causes of chronic illness. It considers how genetics, environment, diet, and lifestyle interact …

Enzymes extracted or purified from microscopic moulds

The part of a grain that, given the right conditions for germination, would sprout. The germ has a high fat content, and is usually separated out during milling because its …

A protein in wheat and other cereals needed for the formation of gluten. Gliadin provides extensibility in dough, allowing it to stretch. See also Glutenin.

Gluten is a complex protein composite found predominantly in the endosperm of wheat, barley, and rye grains. It plays a crucial role in various baking and culinary applications, contributing to …

A protein found in wheat and other cereals, needed for the formation of gluten. Glutenin gives dough its elasticity, causing it to spring back into shape when stretched. See also …

The glycaemic index (GI) is a rating system that shows how quickly each food affects your blood sugar (glucose) level when that food is eaten on its own. The GI index …

Definition: Glyphosate is a broad-spectrum systemic herbicide and crop desiccant. It is used to kill weeds, especially annual broadleaf weeds and grasses that compete with crops. It was discovered to …

Freshly Milled Flour, Oxidation, and Green Flour Freshly milled flour that has not had time to oxidise retains many of its natural nutrients and flavours. This is because the milling …

The gut-brain axis is a bidirectional communication pathway between the gut and the brain. This communication occurs via a complex network of neural, endocrine, and immune signalling pathways. The gut-brain …

What is the Gut microbiome? The gut microbiome comprises of the trillions of bacterial species that inhabit our gut, mainly the large intestine. In the last decade, the gut microbiota …

The Gut-Brain Axis is a signalling pathway which exists between the gastrointestinal tract and the central nervous system. The communication between these two systems is largely affected by the composition …

Varieties of wheat with a high protein and gluten content, making them especially suitable for bread making. Usually grown in areas with colder climates.

You do not have to understand bacteria  in your starter to make great bread. However a rudimentary understanding of the balance of the bacteria can help you develop the flavour …

Flour with an extraction rate between whole wheat (100%) and bread flour (70-75%).

Homofermentative LAB (homo meaning ‘all the same’) refers to the end product of fermentation, which is only, or ‘all’ lactic acid, they also produce carbon dioxide (CO2) as by-product . Lactic acid is the flavour …

Understanding Flour and Adjusting Hydration in Sourdough is key to success. Whenever I have students here they all tell me that they just want to follow the recipe right? So …

Describes a substance which absorbs water from the surrounding environment.

Inflammation is your body’s way of responding to and defending itself against injuries, infections and even, in some cases, food that your immune system recognises as a threat. When your …

Iron is used in making red blood cells which carry oxygen around the body. About two-thirds of the iron in our body is found in haemoglobin. You should be able …

What Is IBS? Irritable Bowel Syndrome (IBS) is a common, lifelong functional gastrointestinal condition. People with IBS often experience stomach cramps, bloating, constipation, or diarrhoea. Symptoms can come and go, …

Organic compounds formed when fat is metabolised in the body.

Khorasan (Triticum turgidum subsp. turanicum) is an ancient form of wheat, named after the historical region of what is now Iran. Grains of Khorasan are larger than modern wheats and it is …

Kjeldahl Method: The Kjeldahl method, developed by Johan Kjeldahl in 1883, is a widely used analytical technique for the determination of the total nitrogen content in organic and inorganic samples. …

The process of working dough by pressing, folding and stretching to ensure even distribution of ingredients and to develop gluten.

The process of knocking excess air out of the dough after the bulk prove. This makes for a more even texture in the bread.

An organic acid produced by lactic acid bacteria during the fermentation process.

A tool consisting of a handle with a straight or curved blade, used to score the top of a loaf just before it is baked.

Before I even write the word levain – I refer to Leaven as both a leaven and Levain. In the same way as the Bible calls Satan by many different …

What is Lifestyle Medicine? Lifestyle medicine is a clinical approach that uses lifestyle changes as a therapeutic tool to help prevent, manage, and even reverse chronic disease. It focuses on …

Low-density lipoprotein (LDL), commonly though incorrectly referred to as “bad” cholesterol because they deliver fat molecules to cells specially within blood vessels such as arteries. The deposition of fat within arteries could …

We all know that tomatoes play a big role in improving the flavour and colour of our food and, if we’re being honest, we probably consume them on a daily …

Magnesium is a mineral that is used by the body to help maintain normal muscle and nerve function. It is also important for keeping our heart rhythm steady and regulating …

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar – it occurs when certain foods are heated or stored, and changes their flavour and colour. It’s …

Malt is a key ingredient in baking. It is grains that have been soaked in water, allowed to germinate, and then dried out. This process helps develop special enzymes in …

Produced by allowing barley grains to germinate, then dried quickly before a plant develops.

Manganese is only needed in small amounts, but has a role in many bodily functions. These include the formation of healthy bones, blood clotting, reducing inflammation and producing antioxidants. It …

A hormone which helps regulate your sleep cycle. Its production is influenced by your body’s internal clock and by exposure to light. Generally, melatonin levels will rise through the evening, …