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Technical Bulletins

(Requires subscription to technical bulletins online to access full text of documents.)

Dec 1969: Vol. , Iss.

Jan 1979: Vol. 1, Iss. 1
English Muffins, Production Technology
Dubois, AIB
Feb 1979: Vol. 1, Iss. 2
Nutrition: Diet & Heart
Ranhotra, AIB
Mar 1979: Vol. 1, Iss. 3
Technology of Sodium in Bakery Products
Vetter, AIB
Apr 1979: Vol. 1, Iss. 4
Dough Strengtheners & Crumb Softeners: I. Definitions
Dubois, AIB
May 1979: Vol. 1, Iss. 5
Dough Strengtheners & Crumb Softeners: II. Products
Dubois, AIB
Jun 1979: Vol. 1, Iss. 6
Cake Doughnuts: I. Formulation
Ash, Sara Lee
Jul 1979: Vol. 1, Iss. 7
Cake Doughnuts: II. Mix Preparation
Ash, Sara Lee
Aug 1979: Vol. 1, Iss. 8
Staling of Bread
Kulp, AIB
Sep 1979: Vol. 1, Iss. 9
Baking at High Altitude
Lorenz, Colorado St. University
Oct 1979: Vol. 1, Iss. 10
Expanded Cereal Fortification: Minerals Bioav.
Ranhotra, AIB
Nov 1979: Vol. 1, Iss. 11
Guide to Pizza Crust Production
Lehmann, AIB
Dec 1979: Vol. 1, Iss. 12
Expanded Fortification of Bakery Foods
Vetter, AIB
Jan 1980: Vol. 2, Iss. 1
Cake Emulsifiers
Hartnett, ICI Americas
Feb 1980: Vol. 2, Iss. 2
Raisins & Raisin Products
Ziemke, California RAB
Mar 1980: Vol. 2, Iss. 3
Water Activity
Davis, AIB
Apr 1980: Vol. 2, Iss. 4
Enrichment-Past, Present, Future
Vetter, AIB
May 1980: Vol. 2, Iss. 5
Icings & Glazes: I. Ingredient Functions
Dubois, AIB
Jun 1980: Vol. 2, Iss. 6
Icings & Glazes: II. Formulation & Processing
Dubois, AIB
Jul 1980: Vol. 2, Iss. 7
Cake Doughnuts: III. Frying Fat
Ash, Sara Lee
Aug 1980: Vol. 2, Iss. 8
Effect of Diet on Dental Caries
Ranhotra, AIB
Sep 1980: Vol. 2, Iss. 9
Soy Products in Bakery Foods
Dubois, AIB
Oct 1980: Vol. 2, Iss. 10
Enzymes in Baking: I. Classification
Dubois, AIB
Nov 1980: Vol. 2, Iss. 11
Enzymes in Baking: II. Applications
Dubois, AIB
Dec 1980: Vol. 2, Iss. 12
Enzymes in Baking: III. Products
Dubois, AIB
Jan 1981: Vol. 3, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1981: Vol. 3, Iss. 2
Bakery Flour Specifications
Schiller, Dixie Portland Mills
Mar 1981: Vol. 3, Iss. 3
Sweeteners
Schanot, Clinton Corn
Apr 1981: Vol. 3, Iss. 4
Sweeteners: In Cookies/Crackers
Schanot, Clinton Corn
May 1981: Vol. 3, Iss. 5
In-plant Damaged Bakery Foods
Lehmann, AIB
Jun 1981: Vol. 3, Iss. 6
Oxidation in Baking Processes
Kulp, AIB
Jul 1981: Vol. 3, Iss. 7
Stability of Frozen Bread Dough
Lehmann, AIB
Aug 1981: Vol. 3, Iss. 8
Diet & Diabetes
Ranhotra, AIB
Sep 1981: Vol. 3, Iss. 9
Chemical Leavening
Dubois, AIB
Oct 1981: Vol. 3, Iss. 10
Functions of Milk Products in Bakery Foods
Lehmann, AIB
Nov 1981: Vol. 3, Iss. 11
Improving Cookie & Cracker Oven Efficiency
Duffin, Baker Perkins
Dec 1981: Vol. 3, Iss. 12
Nutrition Experiment: Calcium in Bread
Ranhotra, AIB
Jan 1982: Vol. 4, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1982: Vol. 4, Iss. 2
Pan Selection & Care is Important!
Morris, Ekco Products
Mar 1982: Vol. 4, Iss. 3
Starches & Fiber in Health & Disease
Ranhotra, AIB
Apr 1982: Vol. 4, Iss. 4
Food Colors-Certified & Uncertified
Meggos, Warner-Jenkinson
May 1982: Vol. 4, Iss. 5
Wheat & Bread: Nutrients & Dietary Role
Ranhotra, AIB
Jun 1982: Vol. 4, Iss. 6
Breads & Sweet Goods in the United States
Kulp, AIB
Jul 1982: Vol. 4, Iss. 7
Refrigerated Dough Process-Overview
Allenson, Campbell Taggart
Aug 1982: Vol. 4, Iss. 8
Chocolate & Cocoa Products
Doerry, AIB
Sep 1982: Vol. 4, Iss. 9
Cake Doughnuts: IV. Coating Sugar
Ash, Sara Lee
Oct 1982: Vol. 4, Iss. 10
Sodium in Food Products: Determination
Ranhotra, AIB
Nov 1982: Vol. 4, Iss. 11
Commercial Production of Baking Powder Biscuits
Conn, Monsanto Co.
Dec 1982: Vol. 4, Iss. 12
Oat Products in Bakery Foods
McKechnie, National Oats Co.
Jan 1983: Vol. 5, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1983: Vol. 5, Iss. 2
Blood Pressure: Role of Diet & Related Factors
Ranhotra, AIB
Mar 1983: Vol. 5, Iss. 3
Malts in Bakery Foods
Hickenbottom, Malt Products Corp.
Apr 1983: Vol. 5, Iss. 4
Effect of Sugar & Mixing Variables on Cookie Spread
Bright, AIB
May 1983: Vol. 5, Iss. 5
Sodium in Frozen Pizzas
Vetter, AIB
Jun 1983: Vol. 5, Iss. 6
Milk Bread & Rolls-Formulas
Dreese, AIB
Jul 1983: Vol. 5, Iss. 7
Bakery Foods: Answers to Consumer Questions
Dubois, AIB
Aug 1983: Vol. 5, Iss. 8
Effect of Baking on Nutrient Stability
Ranhotra, AIB
Sep 1983: Vol. 5, Iss. 9
Metal Detectors
Moran, Barkley & Dexter Labs.
Oct 1983: Vol. 5, Iss. 10
Coconut Products in Bakery Foods
Ruehrmund, General Foods
Nov 1983: Vol. 5, Iss. 11
Methods of Moisture Determination
Kulp, AIB
Dec 1983: Vol. 5, Iss. 12
Yeast Fermentation in Bread Making
Sanderson, Universal Foods
Jan 1984: Vol. 6, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1984: Vol. 6, Iss. 2
Macronutrients in Selected Variety Breads
Ranhotra, AIB
Mar 1984: Vol. 6, Iss. 3
American Institute of Baking Research Projects (I)
Staff, AIB
Apr 1984: Vol. 6, Iss. 4
Fats & Oils: Chemical & Physical Properties
Dubois, AIB
May 1984: Vol. 6, Iss. 5
Selection of Fats for Cookies
Vetter, AIB
Jun 1984: Vol. 6, Iss. 6
Sweeteners: Properties & Functions in Bakery Foods
Dubois, AIB
Jul 1984: Vol. 6, Iss. 7
Frozen White Bread Dough-Sweetener Type & Level
Dubois, AIB
Aug 1984: Vol. 6, Iss. 8
Effect of Salt on Processing & Flavor of White Bread
Dubois, AIB
Sep 1984: Vol. 6, Iss. 9
The Poly Bag-A Package for Bread & Rolls
Self, St. Regis
Oct 1984: Vol. 6, Iss. 10
Effect of Shortening on Cookie Spread
Vetter, AIB
Nov 1984: Vol. 6, Iss. 11
Nutritional Value of Pizza Products
Ranhotra, AIB
Dec 1984: Vol. 6, Iss. 12
Continuous Mix in Cookie Dough Production
Kulp, AIB
Jan 1985: Vol. 7, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1985: Vol. 7, Iss. 2
A New Veg. Source Dough Conditioner
Porter, Basic American Foods
Mar 1985: Vol. 7, Iss. 3
American Institute of Baking Research Projects (II)
Staff, AIB
Apr 1985: Vol. 7, Iss. 4
Packaging Bakery Foods in Controlled Atmospheres
Doerry, AIB
May 1985: Vol. 7, Iss. 5
Functional Effects of Chlorinated Flour on Cookies
Kulp, AIB
Jun 1985: Vol. 7, Iss. 6
Liquid Preferments: Parameters & Bread Quality
Doerry, AIB
Jul 1985: Vol. 7, Iss. 7
Snack Food Ingredients (Cereal Based)
Vetter, AIB
Aug 1985: Vol. 7, Iss. 8
Dietary Recommendations: 1977-1985
Ranhotra, AIB
Sep 1985: Vol. 7, Iss. 9
Ensuring Food Safety in Bakery Products
Ash, Del Monte
Oct 1985: Vol. 7, Iss. 10
Dietary Fiber
Ranhotra, AIB
Nov 1985: Vol. 7, Iss. 11
Food Flavors
Lane, St. Louis Flavors
Dec 1985: Vol. 7, Iss. 12
Flexible Packaging in Bakery Industry
Thomas, Hercules, Inc.
Jan 1986: Vol. 8, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1986: Vol. 8, Iss. 2
Antimicrobial Agents
Vetter, AIB
Mar 1986: Vol. 8, Iss. 3
American Institute of Baking Research Projects (III)
Staff, AIB
Apr 1986: Vol. 8, Iss. 4
Frozen Bread Dough: Additives
Dubois, AIB
May 1986: Vol. 8, Iss. 5
Nutrient Profile of Variety Breads
Ranhotra, AIB
Jun 1986: Vol. 8, Iss. 6
Frozen Bread Dough: Mixing & Thawing Methods
Dubois, AIB
Jul 1986: Vol. 8, Iss. 7
Effect of Sweetener Syrups on Soft Cookies
Vetter, AIB
Aug 1986: Vol. 8, Iss. 8
Dehydrated Apples for the Baking Industry
Deuel, Tree Top Inc.
Sep 1986: Vol. 8, Iss. 9
Influence of Liquid Ferments on White Bread Quality
Kulp, AIB
Oct 1986: Vol. 8, Iss. 10
Croissant Technology
Doerry, AIB
Nov 1986: Vol. 8, Iss. 11
Bagel Production & Technology
Petrofsky, Petrofsky's Bakery Prod.
Dec 1986: Vol. 8, Iss. 12
Commissary Methods of Processing Pizza Dough
Lehmann, AIB
Jan 1987: Vol. 9, Iss. 1
Technical Assistance
Dubois, AIB
Feb 1987: Vol. 9, Iss. 2
White, Wheat & Multigrain Breads (Survey)
Wheat, & Multigrain Breads (Survey), Dubois, AIB
Mar 1987: Vol. 9, Iss. 3
American Institute of Baking Research Projects (IV)
Staff, AIB
Apr 1987: Vol. 9, Iss. 4
Effect of Invert Syrup on Water Act. & Cookie Texture
Sutton, AIB
May 1987: Vol. 9, Iss. 5
Rye Bread Formulation & Processing
Lorenz, Col. St. Univ.
Jun 1987: Vol. 9, Iss. 6
Cookie & Cracker Ovens-Part I
Moreth, Consultant
Jul 1987: Vol. 9, Iss. 7
Cookie & Cracker Ovens-Part II
Moreth, Consultant
Aug 1987: Vol. 9, Iss. 8
Insect Electrocutor Light Traps
Pursley, AIB
Sep 1987: Vol. 9, Iss. 9
Chocolate in Confectionery & Baking
Hohenthal, Guittard Choc. Co.
Oct 1987: Vol. 9, Iss. 10
Fish Oil: Health Aspects, Sources & Food Uses
Ranhotra, AIB
Nov 1987: Vol. 9, Iss. 11
Impingement Oven Tech.-Part I. Principles
Walker, Univ. of Neb.
Dec 1987: Vol. 9, Iss. 12
Bakery Oven Ethanol Emissions-Survey Results
Stitley, AIB
Jan 1988: Vol. 10, Iss. 1
Technical Assistance
Stitley, AIB
Feb 1988: Vol. 10, Iss. 2
Salt Grade Selection for Baking Appl.
Strietelmeier, Morton Thiokol
Mar 1988: Vol. 10, Iss. 3
American Institute of Baking Res. Projects (V)
Staff, AIB
Apr 1988: Vol. 10, Iss. 4
Update on Bagel Technology
Meloan, AIB
May 1988: Vol. 10, Iss. 5
Fiber Ingredients & Bulking Agents
Vetter, AIB
Jun 1988: Vol. 10, Iss. 6
Muffin Technology
Benson, Pillsbury Co.
Jul 1988: Vol. 10, Iss. 7
Honey in Bakery Foods
Sanders, Nat'l. Honey Board
Aug 1988: Vol. 10, Iss. 8
Batter & Breading
Olewnik, AIB
Sep 1988: Vol. 10, Iss. 9
Effect of Sugar/Shortening on Cookie Doughs/Cookies
Vetter, AIB
Oct 1988: Vol. 10, Iss. 10
Sourdough Bread
Ziemke, J & B Food Devlpmt., Inc.
Nov 1988: Vol. 10, Iss. 11
Wheat Flour Milling
Eustace, Kansas State University
Dec 1988: Vol. 10, Iss. 12
Humidity-Effects on Baking Quality
Moore, AIB
Jan 1989: Vol. 11, Iss. 1
Project Review VI (AIB Research)
Staff, AIB
Feb 1989: Vol. 11, Iss. 2
Update on Bakers' Yeast
Trivedi, Universal Foods
Mar 1989: Vol. 11, Iss. 3
Update on Icings
Smith, AIB
Apr 1989: Vol. 11, Iss. 4
Nonfat Dry Milk in No-Time Bread Doughs
Doerry, AIB
May 1989: Vol. 11, Iss. 5
pH & Total Titratable Acidity Tests
Sutherland, Bakery Tech. Service
Jun 1989: Vol. 11, Iss. 6
Dates in Bakery Foods
Sanders, Creative Food Consultants
Jul 1989: Vol. 11, Iss. 7
Chemical Leavening of Cookies & Crackers
Vetter, AIB
Aug 1989: Vol. 11, Iss. 8
Plastics in the Baking Industry
Dahlke, Aeromat Plastics
Sep 1989: Vol. 11, Iss. 9
Automating Bakery Distribution Systems
Jones, Perfection Biscuit
Oct 1989: Vol. 11, Iss. 10
Nutrition Labeling of Bakery Products
Ranhotra, AIB
Nov 1989: Vol. 11, Iss. 11
Impingement Oven Tech.-Pt. II: Applications
Walker, Kansas State University
Dec 1989: Vol. 11, Iss. 12
High Speed Dough Mixing & Mixers
Andrews, APV Baker, Inc.
Jan 1990: Vol. 12, Iss. 1
Project Review VII (AIB Research)
Staff, AIB
Feb 1990: Vol. 12, Iss. 2
Rice Bran in Bakery Foods
Hargrove, Farmers' Rice Cooperative
Mar 1990: Vol. 12, Iss. 3
Prunes in Bakery Products
Sanders, Creative Food Consultants
Apr 1990: Vol. 12, Iss. 4
Labeling Bakery Foods
Vetter, AIB
May 1990: Vol. 12, Iss. 5
Sunflower Kernels in Bakery Foods
Hofland, National Sunflower Association
Jun 1990: Vol. 12, Iss. 6
Water Activity & Safety of Bakery Products
Doerry, AIB
Jul 1990: Vol. 12, Iss. 7
Farinograph/Alveograph in Flour Testing
Faridi, Nabisco
Aug 1990: Vol. 12, Iss. 8
Almonds in Bakery Foods
Forestier, D. Forestier Boulanger
Sep 1990: Vol. 12, Iss. 9
Microwave Application for Bakery Products
Davis, University of Minnesota
Oct 1990: Vol. 12, Iss. 10
Fig Products in Bakery Foods
Bamford, Food & Beverage Tech.
Nov 1990: Vol. 12, Iss. 11
Effect of Fiber on Dough Rheology
Lang, Kansas State University
Dec 1990: Vol. 12, Iss. 12
Flat Breads
Qarooni, Kansas State University
Jan 1991: Vol. 13, Iss. 1
Project Review VIII (AIB Research)
Staff, AIB
Feb 1991: Vol. 13, Iss. 2
Adding Iron to Foods
Ranhotra, AIB
Mar 1991: Vol. 13, Iss. 3
Technology of Prepared Mixes
Smith, AIB
Apr 1991: Vol. 13, Iss. 4
Hard White Wheats
Symns, American White Wheat Producers Assoc.
May 1991: Vol. 13, Iss. 5
Calorie and Fat Modified Bakery Products
Vetter, AIB
Jun 1991: Vol. 13, Iss. 6
Starches in Bakery Foods
Patil, Cerestar Co.
Jul 1991: Vol. 13, Iss. 7
Replacement of Potassium Bromate in Bread
Doerry, AIB
Aug 1991: Vol. 13, Iss. 8
Handling Frying Fats
Taylor, Bunge Foods
Sep 1991: Vol. 13, Iss. 9
Dried Apricots in Bakery Products
Sanders, Creative Food Consultants
Oct 1991: Vol. 13, Iss. 10
Scaling Up for Baked Products Development
Schierioth, AIB
Nov 1991: Vol. 13, Iss. 11
Peanut Products in Bakery Foods
TenBrink, Koeze Co.
Dec 1991: Vol. 13, Iss. 12
Bakery Products Lower Blood Cholesterol
Anderson, University of Kentucky
Jan 1992: Vol. 14, Iss. 1
Project Review IX (AIB Research)
Staff, AIB
Feb 1992: Vol. 14, Iss. 2
Nutritional Contribution of Wheat
Ranhotra, AIB
Mar 1992: Vol. 14, Iss. 3
Update on Metal Detectors
Lock, Safeline Metal Detection, Inc.
Apr 1992: Vol. 14, Iss. 4
Raisins in Baked Goods
Fagrell, California RAB
May 1992: Vol. 14, Iss. 5
Flour Treatment and Additives
Ranum, Elf Atochem
Jun 1992: Vol. 14, Iss. 6
Processed Strawberries in Bakery Foods
Karney, Food Professionals
Jul 1992: Vol. 14, Iss. 7
Walnuts in Bakery Products
Ravai, Walnut Marketing Board
Aug 1992: Vol. 14, Iss. 8
Panettone Bread
Brescia Lugon, AIB
Sep 1992: Vol. 14, Iss. 9
Potatoes in Bakery Foods
Doerry, AIB
Oct 1992: Vol. 14, Iss. 10
Protein Based Fat Substitutes
Corliss, NutraSweet Co.
Nov 1992: Vol. 14, Iss. 11
Hazelnuts in Bakery Foods
Karney, Food Professionals
Dec 1992: Vol. 14, Iss. 12
Carbohydrates and Athletic Performance
Potter, Memorial Med. Ctr.
Jan 1993: Vol. 15, Iss. 1
Project Review X (AIB Research)
Staff, AIB
Feb 1993: Vol. 15, Iss. 2
Tropical Oils Belong in Bakery Foods
Ranhotra, AIB
Mar 1993: Vol. 15, Iss. 3
Lean Formula Hearth Breads
O'Donnell, AIB
Apr 1993: Vol. 15, Iss. 4
Gums in Bakery Foods
Ward, TIC Gums
May 1993: Vol. 15, Iss. 5
Wheat Flour Tortillas
Qarooni, Kansas State University
Jun 1993: Vol. 15, Iss. 6
Determining Moisture in Bakery Foods
Doerry, AIB
Jul 1993: Vol. 15, Iss. 7
Surfactants in Bakery Foods
Kamel, ICI-Surfactants
Aug 1993: Vol. 15, Iss. 8
Multigrain/Calorie-Reduced Breads
Bruinsma, Roman Meal Co.
Sep 1993: Vol. 15, Iss. 9
Impingement Oven Tech.-Pt. III (Hybrid)
Walker, Kan. St. Univ.
Oct 1993: Vol. 15, Iss. 10
European Style Butter
Smith, Johnson and Wales University
Nov 1993: Vol. 15, Iss. 11
Nutritive Sweetener (FruitSource)
Myers, FruitSource Confections
Dec 1993: Vol. 15, Iss. 12
Lecithin in Bakery Products
Aust, Central Soya Co.
Jan 1994: Vol. 16, Iss. 1
Project Review XI (AIB Research)
Staff, AIB
Feb 1994: Vol. 16, Iss. 2
Intense Sweeteners for Bakery Products
Peck, Hoechst Celanese Corp.
Mar 1994: Vol. 16, Iss. 3
Modified Atmos. Packaging for Bakery Products
Smith, McGill Univ.
Apr 1994: Vol. 16, Iss. 4
Enzymes Used in Bky. Prod. (Fund.)
Stauffer, Tech. Foods Consultant
May 1994: Vol. 16, Iss. 5
Enzymes Used in Bky. Prod. (Appl.)
Stauffer, Tech. Foods Consultant
Jun 1994: Vol. 16, Iss. 6
Wheat Gluten in Food Systems
Maningat, Midwest Grain Products
Jul 1994: Vol. 16, Iss. 7
Use of Powdered Cellulose in Grain-Based Foods
Ang, FS&D Corp.
Aug 1994: Vol. 16, Iss. 8
Adding Folic Acid to Cereal Grain Products
Ranhotra, AIB
Sep 1994: Vol. 16, Iss. 9
Wheat Germ in Grain Foods
Sadaranganey, Robin Hood Multifoods
Oct 1994: Vol. 16, Iss. 10
Perspective on Trans Fatty Acids in Bakery Products
Ranhotra, AIB
Nov 1994: Vol. 16, Iss. 11
Egg Bagels
Doerry, AIB
Dec 1994: Vol. 16, Iss. 12
Eggs in Bakery Applications
Saussele, Technical Consultant
Jan 1995: Vol. 17, Iss. 1
Project Review XII (AIB Research)
Staff, AIB
Feb 1995: Vol. 17, Iss. 2
Freezing Bakery Products
Plante, York Food Systems
Mar 1995: Vol. 17, Iss. 3
Crust Color Assessment
Anderson, RELM Concepts
Apr 1995: Vol. 17, Iss. 4
Flaxseed in Bakery Foods
Lagrange, Flax Council of Canada
May 1995: Vol. 17, Iss. 5
Sugars in Doughs
Breads, Biscuits, Rogers, AIB
Jun 1995: Vol. 17, Iss. 6
Sugar in Bakery Foods
Peklo, Domino Sugar
Jul 1995: Vol. 17, Iss. 7
Nutritional Opportunities
Baked Goods, Ranhotra, AIB
Aug 1995: Vol. 17, Iss. 8
Nutrition Label: Formats
Vetter, AIB
Sep 1995: Vol. 17, Iss. 9
Substitutes for Currently-Used Refrigerants
Stoecker, U. of IL
Oct 1995: Vol. 17, Iss. 10
Flour Quality: Millers/Bakers
Salem, ConAgra
Nov 1995: Vol. 17, Iss. 11
Whey and Whey Products
Sherwin, Davisco International
Dec 1995: Vol. 17, Iss. 12
Systems Approach to Reducing Fat
Abboud, Kraft Food
Jan 1996: Vol. 18, Iss. 1
Project Review XIII (AIB Research)
Staff, AIB
Feb 1996: Vol. 18, Iss. 2
Technology of Yeast-Raised Doughnuts
Smith, AIB
Mar 1996: Vol. 18, Iss. 3
Use of Rice in Bakery Products
Hall, California Natural Products
Apr 1996: Vol. 18, Iss. 4
Improving Shelf Life of Pkgd. Baked Goods
Smith, McGill University
May 1996: Vol. 18, Iss. 5
Use of Caneberries in Bakery Products
Ravai, Thomas J. Payne
Jun 1996: Vol. 18, Iss. 6
Use of Molasses in Bakery Products
Hickenbottom, Int'l Molasses Co.
Jul 1996: Vol. 18, Iss. 7
Technology of Producing French Breads
Forestier, Maitre Boulanger
Aug 1996: Vol. 18, Iss. 8
Extracting and Formulating Vanilla Flavors
Fitzpatrick, H.B. Taylor Co.
Sep 1996: Vol. 18, Iss. 9
Safety in the Workplace
Anderson, AIB
Oct 1996: Vol. 18, Iss. 10
Shelf Stable Pumpkin Pies
Doerry, AIB
Nov 1996: Vol. 18, Iss. 11
Pistachios in Bakery Products
Sanders, Creative Foods Consultants
Dec 1996: Vol. 18, Iss. 12
Methods of Bread Dough Making
O'Donnell, AIB
Jan 1997: Vol. 19, Iss. 1
Project Review XIV (AIB Research)
Staff, AIB
Feb 1997: Vol. 19, Iss. 2
Tech. of Producing Snack Foods by Extrusion
Riaz, Texas A&M
Mar 1997: Vol. 19, Iss. 3
Vomitoxin in Grains and Public Health Concerns
Ranhotra, AIB
Apr 1997: Vol. 19, Iss. 4
Coconut Products in Bakery Applications
Dumaraos, Kraft Food
May 1997: Vol. 19, Iss. 5
Opportunities for Impingment Technology
Ovadia, Kansas State University
Jun 1997: Vol. 19, Iss. 6
Pest Control in Food Packaging Facilities
Blair, AIB
Jul 1997: Vol. 19, Iss. 7
Blueberry Applications in Bakery Foods
Villata, North American Blueberry Coun.
Aug 1997: Vol. 19, Iss. 8
San Fransico Style Sourdough Bread
Hoerner, Benson's Incorporated
Sep 1997: Vol. 19, Iss. 9
Food Allergies
Hanck, AIB
Oct 1997: Vol. 19, Iss. 10
Technology of Producing Danish Pastries
Doerry, AIB
Nov 1997: Vol. 19, Iss. 11
Chemically Leavened Pizza Crust
Lehmann, AIB
Dec 1997: Vol. 19, Iss. 12
Inulin: A Functional Ingredient for Bak. Indus.
Silva, Imperial Suiker
Jan 1998: Vol. 20, Iss. 1
Determining and Labeling Fat
Ranhotra, AIB
Feb 1998: Vol. 20, Iss. 2
Formulation and Production of Puff Pastries
Doerry, AIB
Mar 1998: Vol. 20, Iss. 3
Dairy Ingredients for Bakery Foods
Haines, Dairy Management Inc.
Apr 1998: Vol. 20, Iss. 4
Tech. of Producing Cheesecakes
Abboud, Kraft Food Ingredients
May 1998: Vol. 20, Iss. 5
Updated Information on the Use of Honey
Cardetti, National Honey Board
Jun 1998: Vol. 20, Iss. 6
Current Understanding of Bread Staling
Hoseney, R&R Res. Serv.
Jul 1998: Vol. 20, Iss. 7
Sour Doughs and Breads
Doerry, AIB
Aug 1998: Vol. 20, Iss. 8
Retrieving Online Government Documents
Goings, AIB
Sep 1998: Vol. 20, Iss. 9
Principles of Sheeting Dough
Levine, Leon Levine and Associates
Oct 1998: Vol. 20, Iss. 10
Functional Foods/Nutraceuticals
Ranhotra, AIB
Nov 1998: Vol. 20, Iss. 11
Trans Fatty Acid Free Shortenings
Loh, Cargill Foods
Dec 1998: Vol. 20, Iss. 12
Asian Noodles Technology
Hou, Wheat Marketing Center
Jan 1999: Vol. 21, Iss. 1
Research on Calcium at the American Institute of Baking
Ranhotra, AIB
Feb 1999: Vol. 21, Iss. 2
Using Cheese in Bakery Products
Haines, Dairy Management Inc.
Mar 1999: Vol. 21, Iss. 3
Use of Sugar Alcohols (Polyols)
Yang, SPI Polyols, Inc.
Apr 1999: Vol. 21, Iss. 4
Single Kernel Characterization System
Psotka, AIB
May 1999: Vol. 21, Iss. 5
Troubleshooting and Problem Solving (Bakery Products)
Schierioth, AIB
Jun 1999: Vol. 21, Iss. 6
Bulgar Wheat (A Specialty Grain)
Orlando, Sunnyland Mills
Jul 1999: Vol. 21, Iss. 7
Processing and Food Uses of Chocolate
Hofberger, Peter's Chocolate
Aug 1999: Vol. 21, Iss. 8
Resistant Starch-A New Ing. for Use in Processed Foods
Ranhotra, AIB
Sep 1999: Vol. 21, Iss. 9
Technology of Producing Hard Pretzels
Kazemzadeh, Lighthouse Foods
Oct 1999: Vol. 21, Iss. 10
Update on Oat Products
Lawrie, CAN-OAT Milling
Nov 1999: Vol. 21, Iss. 11
Warehouses for Freezing/Storing Bakery Products
Vetter, TAS
Dec 1999: Vol. 21, Iss. 12
Continuous Dough Mixing and Mixers
Warren, ExAct Mixing Systems
Jan 2000: Vol. 22, Iss. 1
Research on Vitamin E at the AIB
Ranhotra/Gelroth, AIB
Feb 2000: Vol. 22, Iss. 2
Cherry Products and Their Use in Bakery Foods
Lothamer/Baker, Cherry Marketing Institute
Mar 2000: Vol. 22, Iss. 3
Sourdough Starters and Breads
Doerry/Hutz, AIB
Apr 2000: Vol. 22, Iss. 4
Commemorative Bulletin
Ranhotra, AIB
May 2000: Vol. 22, Iss. 5
Mold Growth in Bakery Products and Its Prevention
Bullerman, UN-Lincoln
Jun 2000: Vol. 22, Iss. 6
Designing Gourmet Pizzas
Rowe, Mulberry St. Pizzeria/Lehmann, AIB
Jul 2000: Vol. 22, Iss. 7
Extrusion Technology In Processing Functional Food Ingredients
Riaz, Texas A&M
Aug 2000: Vol. 22, Iss. 8
Use of Soy Protein in Grain-Based Foods
Ranhotra/Gelroth/Strouts, AIB
Sep 2000: Vol. 22, Iss. 9
Near-Infrared Spectroscopy (Theory and Applications)
Shadow, Perten Instruments
Oct 2000: Vol. 22, Iss. 10
Muffin Technology (Update)
Willyard, Kansas State University
Nov 2000: Vol. 22, Iss. 11
Test Baking and Evaluation of Tandoori Bread
Hashmi, National Flour Mills/Wootton, University of New South Wales
Dec 2000: Vol. 22, Iss. 12
Cranberries
Girard, Ocean Spray Cranberries/Tripp, Johnson & Wales University
Jan 2001: Vol. 23, Iss. 1
Low Carbohydrate Diets: Weight Loss at a Price
Bock, New Mexico State University
Feb 2001: Vol. 23, Iss. 2
Sweet Spices
Brown/Gibb/Norwat, McCormick and Company, Inc.
Mar 2001: Vol. 23, Iss. 3
Batter Cakes: Ingredients and Formulations
Zelch, American Institute of Baking
Apr 2001: Vol. 23, Iss. 4
Emulsifiers for Sweet Goods: Alpha Stable Gels
Silva, Aromatic Inc.
May 2001: Vol. 23, Iss. 5
Breads Produced in Italy: Sours, Preferments and Starters
Bastetti, International Food Consultant
Jun 2001: Vol. 23, Iss. 6
Walnuts: A Versatile and Healthy Baking Ingredient
Payne, Walnut Marketing Board
Jul 2001: Vol. 23, Iss. 7
Fortifying Enriched Grain Products with Folic Acid
Rader, Food and Drug Administration
Aug 2001: Vol. 23, Iss. 8
Pecans in Bakery Foods
Taylor, National Pecan Shellers Association
Sep 2001: Vol. 23, Iss. 9
Breads Produced in Italy: Bread Formulas and Production
Bastetti, International Food Consultant
Oct 2001: Vol. 23, Iss. 10
Batter Cakes: Mixing
Zelch, American Institute of Baking
Nov 2001: Vol. 23, Iss. 11
Formulation and Production of Brownies
Smith, American Institute of Baking
Dec 2001: Vol. 23, Iss. 12
Overview of the National Organic Program
Gershuny/Smillie, Quality Assurance International
Jan 2002: Vol. 24, Iss. 1
Product Evaluation: Scoring Pan Bread Scoring Pan Bread
Theresa Sutton, AIB
Feb 2002: Vol. 24, Iss. 2
Pizza Pans and Disks
Ron Varela, Lloyd Industries, Inc.
Mar 2002: Vol. 24, Iss. 3
Stress-Free Dough Technology
Gary Seiffer, Rheon, USA
Apr 2002: Vol. 24, Iss. 4
Foodborne Illnesses Associated with Bakery Products
James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John Koukoutsis
May 2002: Vol. 24, Iss. 5
Possible Alternatives to Methyl Bromide Fumigation in Flour Mills
Dan Holman, ACHIEVA, Inc.
Jun 2002: Vol. 24, Iss. 6
Dehydrated Potato Products and their Use in the Baking Industry
LaRue Bunker, Miles Willard Technologies
Jul 2002: Vol. 24, Iss. 7
Fermented Cakes Produced in Italy
Giuseppe Bastetti, International Food Consultant
Aug 2002: Vol. 24, Iss. 8
Preservatives and their Applications in Flour and Corn Tortillas
Ann M. Rolow, Kemin Industries, Inc.
Sep 2002: Vol. 24, Iss. 9
Formulation of Cake Doughnuts
Marv Willyard, Kansas State University
Oct 2002: Vol. 24, Iss. 10
Take and Bake Pizza
Thomas A. Lehmann, AIB
Nov 2002: Vol. 24, Iss. 11
Genetically Modified Crops
Robert L. Bowden, USDA-ARS; Harold N. Trick, Kansas State University
Dec 2002: Vol. 24, Iss. 12
Factors Impacting the Current Honey Market
Dwight Stoller, Golden Heritage Foods, LLC
Jan 2003: Vol. 25, Iss. 1
Technical Assistance, Industry Problems and Replies
AIB Staff
Feb 2003: Vol. 25, Iss. 2
Whole Grains and Health - Past, Present and Future
Len Marquart, Ph.D., Gary Fulcher, Ph.D., and Joanne Slavin, Ph.D., Univ. of Minnesota
Mar 2003: Vol. 25, Iss. 3
Custom Blenders: Are They Right For You?
Jordan Stivers, Vice President, Research & Development, Blendex Company
Apr 2003: Vol. 25, Iss. 4
Identity Preservation Should Be In-Grained
Paul F. Stevenson, Director, Production Quality & IP Systems, AIB
May 2003: Vol. 25, Iss. 5
Gelatin and Its Uses in the Baking Industry
Robert K. Busscher, President, Great Lakes Gelatin Co.
Jun 2003: Vol. 25, Iss. 6
Humidity Inside Ovens
Ann M. Johnson, M.S., Chuck E. Walker, Ph.D., Kansas State University
Jul 2003: Vol. 25, Iss. 7
Effects of Environment: Sulfur Deficiency and Heat Stress
Finlay MacRitchie, Ph.D., Kansas State University
Aug 2003: Vol. 25, Iss. 8
Effects of Food Security - Whom Do You Trust?
Lance Reeve, Project Coordinator, AIB
Sep 2003: Vol. 25, Iss. 9
Soft Wheats and Their Flours
Robert Fesler, Technical Sales Representative, Horizon Milling
Oct 2003: Vol. 25, Iss. 10
Bioterrorism Act: Regulations of Concern to the Food Industry
Miriam Guggenheim, Associate, Food and Drug Practice Group, Covington & Burling
Nov 2003: Vol. 25, Iss. 11
Hazard Analysis Critical Control Point (HACCP)
Stephanie R. Lopez, HACCP Coordinator, AIB
Dec 2003: Vol. 25, Iss. 12
Food Allergens
Bonnie Biegel, Training Director, AIB
Jan 2004: Vol. 26, Iss. 1
Technical Assistance - Industry Problems and Replies
AIB Staff
Feb 2004: Vol. 26, Iss. 2
Genetically Modified Crops, Part II: Risks and Regulations
Juliane S. Essig, Marcy L. Main, Harold N. Trick, Ph.D., Kansas State University
Mar 2004: Vol. 26, Iss. 3
The Bioterrorism Act: Interim Final Rules for Registration of Food Facilities and Prior Notice of Imported Food
John M. Smith, Covington & Burling
Apr 2004: Vol. 26, Iss. 4
New Roles for Raisins in the Baking Industry
Thomas J. Payne, California Raisin Marketing Board
May 2004: Vol. 26, Iss. 5
Heat as a Methyl Bromide Replacement for Structural Applications
Alfred St. Cyr, AIB
Jun 2004: Vol. 26, Iss. 6
Par-Baking Technology
Ya-yu Pai, Ph.D., Chef Solutions, Inc. and C.E. (Chuck) Walker, Ph.D., Kansas State University
Jul 2004: Vol. 26, Iss. 7
Preparing for a Recall
Deb Chaney and Peg Ray, AIB
Aug 2004: Vol. 26, Iss. 8
Kosher Certification and the Baking Industry
Rabbi Yaakov Luban, Orthodox Union
Sep 2004: Vol. 26, Iss. 9
Production of Pie Crusts
Ron Zelch, American Ingredients Company, Tim Sieloff and Tom Lehmann, AIB
Oct 2004: Vol. 26, Iss. 10
Enzymes Used in Bread Baking: An Application Update
Todd Forman, Novozymes, Inc.
Nov 2004: Vol. 26, Iss. 11
The Bioterrorism Act: Final Rule for Administrative Detention
Miriam Guggenheim, Covington & Burling
Dec 2004: Vol. 26, Iss. 12
Trans Fatty Acids: Changes in Technology, Labeling, and Applications
Bob Wainwright and Dan Lampert, Cargill Dressings, Sauces and Oils, North America
Jan 2005: Vol. 27, Iss. 1
Technical Assistance, Industry Questions and Replies
AIB Staff
Feb 2005: Vol. 27, Iss. 2
Optimizing Baking Profits through Product and Process Temperature Profiling
Mark Wiedkamp, Baking Sales and Business Development Manager, Electronic Controls Design, Inc. Electronic Controls Design, Inc.
Mar 2005: Vol. 27, Iss. 3
Dairy Ingredients in Bakery Products
Kimberlee J. Burrington, Whey Applications Program Director, Wisconsin Center for Dairy Research, Univ of Wisconsin - Madison
Apr 2005: Vol. 27, Iss. 4
Formulation of High-Protein, High-Fiber (Low-Carbohydrate), Reduced Calorie Breads
C. Maningat, S. Bassi, K. Woo, C. Dohl, J. Gaul, and G. Stemplen, MGP Ingredients and T. Moore, AIB
May 2005: Vol. 27, Iss. 5
Voluntary Protocol for the Safety of an Unrefrigerated Pumpkin Pie Product During Shelf and Use Life
Shelf Stable Bakery Product Subcommittee, American Bakers Association, Washington, DC
Jun 2005: Vol. 27, Iss. 6
The New Sanitation Standard for Baking Equipment
Anne G. Giesecke, Ph.D., VP, Policy Analysis and Environmental Activities, American Bakers Assoc., Washington, DC
Jul 2005: Vol. 27, Iss. 7
Whole Grain and Wheat Aleurone
Jessica Earling and Bill Atwell, Cargill, Inc., Minnetonka, MN and Walter von Reding, Buhler, AG, Uzwil, Switzerland
Aug 2005: Vol. 27, Iss. 8
The Bioterrorism Act: Final Rule for Establishment and Maintenance of Records
Miriam Guggenheim, Attorney, Food and Drug Practice Group, Covington and Burling, Washington, DC
Sep 2005: Vol. 27, Iss. 9
Part I: Production of Shortening Flakes and Their Uses in the Baking Industry
Ed Huxel, Director, Food Process Engineering, AIB
Oct 2005: Vol. 27, Iss. 10
Part II: Use of Flake Shortening in the Baking Industry
Ed Huxel, Director, Process Improvement and Tom Lehmann, Director, Bakery Assistance, AIB
Nov 2005: Vol. 27, Iss. 11
Nutrition Labeling Formats (Requirements and Options)
James L. Vetter, Ronald C. Hanck, Gur Ranhotra, Elaine Meloan, AIB
Dec 2005: Vol. 27, Iss. 12
U.S. Wheat Industry Trends
Dusti Fritz, CEO, Kansas Wheat Commission
Jan 2006: Vol. 28, Iss. 1
Fortification of Breads
Michael J. Beaven, Ph.D, Manager of Product Development Bakery Ingredients Division
Mar 2006: Vol. 28, Iss. 2
Nixtamalized Corn Tortillas
Eudaldo Trevino, Ph.D. and Rick C. Norton, M.Sc., Azteca Milling LP
May 2006: Vol. 28, Iss. 3
Use of Sorghum Flour in Bakery Products
T.J. Schober; S.R. Bean; E.K. Arendt; C. Fenster
Jul 2006: Vol. 28, Iss. 4
Encapsulation Options for Food Ingredients
Leslie Rask and Tom Tongue, Primera Foods Corporation
Sep 2006: Vol. 28, Iss. 5
Rope Contamination of Baked Products
Lloyd B. Bullerman, Ph.D., University of Nebraska, and Tom Lehmann, AIB
Nov 2006: Vol. 28, Iss. 6
Savory Spices and Seasonings
Jere Bahner, Amy Jungk and Lisa Brown; Old World Spices and Seasonings, Inc., Kansas City, MO
Jan 2007: Vol. 29, Iss. 1
Rice Bread for People with Celiac Disease
Ranjit S. Kandan, Ph.D. and Mary Schluckebier, MA
Mar 2007: Vol. 29, Iss. 2
Understanding Polyols for Use in Reduced-Sugar, No-Sugar-Added, and Sugar-Free Bakery Applications
Peter Jamieson, Manager of Applications ResearchSPI Polyols, Inc., New Castle, DE
May 2007: Vol. 29, Iss. 3
Emulsifiers for the Baking Industry
Roy Silva, Alleggra Foods USA
Jul 2007: Vol. 29, Iss. 4
Honey in Baking
Dave Ropa, Vice President, TJP Market Development, Cross Plains, Wisconsin
Oct 2007: Vol. 29, Iss. 5
Chemical Leaveners
EB Russell
Dec 2007: Vol. 29, Iss. 6
Technical Assistance Indusrty Questions and Replies
Janette Gelroth, Bryan Glaser, Elaine Meloan, Toby Moore, Brian Strouts, Theresa Sutton, AIB
Feb 2008: Vol. 30, Iss. 1
Food Extrusion - Cooking Technology
Jean-Maria Bouvier, Anne-Sophie Le Corre, Toby Moore, Brian Strouts
Apr 2008: Vol. 30, Iss. 2
Almonds in Bakery Foods
Priscilla Martel
Jun 2008: Vol. 30, Iss. 3
Sodium and Salt: Health Concerns, Use in the Baking Industry, and Regulatory Status
Janette Gelroth and Brain Strout
Aug 2008: Vol. 30, Iss. 4
Basic Cracker Technology I: Ingredients and Formulation
Brain Strouts
Oct 2008: Vol. 30, Iss. 5
Safe Use of Potassium Bromate
American Bakers Association & AIB International
Dec 2008: Vol. 30, Iss. 6
Basic Cracker Technology II: Processing
Brian Strouts
Apr 2009: Vol. 31, Iss. 1
Dietary Fiber I
Rajen Mehta, Toby Moore and Brian Strouts
May 2009: Vol. 31, Iss. 2
Dietary Fiber II
Rajen Mehta
Jun 2009: Vol. 31, Iss. 3
Concepts for Healthy Baking
Brian Strouts
Aug 2009: Vol. 31, Iss. 4
Acrylamide in Food Products and Ways to Reduce its Production
Janette Gelroth and Brian Strouts, AIB International
Oct 2009: Vol. 31, Iss. 5
Formula Modification to Preclude the Use of Chlorinated Cake Flour
Bryan Glaser, Richard Dempster, Deborah Rogers, AIB International; Kathryn Tilley, KSU Grain Science and Industry
Dec 2009: Vol. 31, Iss. 6
Technical Assistance - Industry Questions and Relpies
Janette Gelroth, Bryan Glaser, Tom Lehmann, Elaine Meloan, Toby Moore, brian Strouts
Feb 2010: Vol. 32, Iss. 1
Comparison of Sweeteners in Bakery Products
Brian L. Strouts, AIB International
Apr 2010: Vol. 32, Iss. 2
Shredded Food Products
Vani Vemulapalli and Jan Karwowski, Kraft Foods Inc
Jun 2010: Vol. 32, Iss. 3
Proteins in Shelf-Stable Snacks
Vani Vemulapalli, Michelle Beaver, Toby Moore, and Brian Strouts
Aug 2010: Vol. 32, Iss. 4
Estimating Volatile Organic Compound Ethanol Emissions From Bakery Ovens
Dr. Anne Giesecke
Oct 2010: Vol. 32, Iss. 5
Combustible Dust in the Food Industry
Jon Anderson, AIB International
Dec 2010: Vol. 32, Iss. 6
Whole Grain Pasta I: A Whole Grain Twist on a Traditional Dish
A. Reuter, E Arndt, T. Dick, M Tulbek, R Rosen, K Wiemer, T Moore, B Strouts
Feb 2011: Vol. 33, Iss. 1
Pure Variety Wheat Flour Bake Testing and Quality Evaluation
Carmen Scott
Apr 2011: Vol. 33, Iss. 2
Alternative Whole Grains in Shelf-stable Snacks - I
Vani Vemulapalli, Michaelle Beaver
Jun 2011: Vol. 33, Iss. 3
Alternative Whole Grains in Shelf-stable Snacks - II
Vemulapalli & Bwaver
Aug 2011: Vol. 33, Iss. 4
Primary Ingredients for Baking: Flour
Brian Stouts
Oct 2011: Vol. 33, Iss. 5
Primary Ingredients for Baking: Water, Yeast, Salt
Brian Strouts
Dec 2011: Vol. 33, Iss. 6
Secondary Ingredients for Baking: Sweeteners
Brian Strouts
Feb 2012: Vol. 34, Iss. 1
Secondary Ingredients for Baking: Fats and Oils, Dairy, Fiber, Vital Wheat Gluten, Raisins, Seeds and Toppings
Brian Strouts
Apr 2012: Vol. 34, Iss. 2
Secondary Ingredients for Baking: Dough Conditioners, Enzymes, Dough Strengtheners, Crumb Softeners and Preservatives
Brian Strouts
Jun 2012: Vol. 34, Iss. 3
Dough Processing
Brain Strouts
Aug 2012: Vol. 34, Iss. 4
Basic Cake Ingredients
Brian Strouts
Oct 2012: Vol. 34, Iss. 5
Basic Cake Processing
Brian Strouts
Dec 2012: Vol. 34, Iss. 6
Sweet Dough
Brian Strouts
Feb 2013: Vol. 35, Iss. 1
Integrating Entry and Exit Control Measures
Rod Wheeler
May 2013: Vol. 35, Iss. 2
Sprouted Ingredients in Baked Products
Vani Vemulapalli and Michelle Beaver


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