by djstrickland | Dec 28, 2023 | Uncategorized |
Benzoyl Peroxide
.
What is Benzoyl Peroxide?
Benzoyl peroxide is an ingredient added to flour in small quantities for oxidizing carotenoid pigments in the flour. This leads to the whitening or bleaching of the flour, which is part of the usual treatment performed on flour at the mill. Benzoyl peroxide is the main whitening agent used by millers in producing white bread flour for bakery products.
Origin
Benzoyl peroxide is a colourless and crystalline solid. It is insoluble in water, slightly soluble in alcohol, and soluble in organic compounds such as chloroform and ether.1
It can be synthesized in three steps from bromobenzene. This process includes:
1.A Grignard reaction to turn bromobenzene into benzoic acid
2.Nucleophilic acyl substitution to transform the resulting carboxylic acid into an acid chloride
3.The addition of H2O2/NaOH to the acid chloride to yield benzoyl peroxide2
The chemical formula is (C6H5CO)2O2.
Function
When benzoyl peroxide is used as a bleaching agent, it reacts with the oxidizable substance present, such as yellow carotenoid pigments or xanthophylls—which is responsible for the creamy color of the freshly milled flour.
Application
Benzoyl peroxide is the preferred bleaching agent for hard wheat flours. It is added to flour as a dry powder and slowly bleaches the flour over a couple of days. It is a powerful oxidizing agent that has a whitening effect, but no maturing action.
Recommended treatment is 0.25 to 1.0 ounce per 100 pounds of flour. In their Chemical and Technical Assessment papers, The Food and Agriculture Organization of the United Nations (FAO), recommends its usage to be in the range of 40–75 mg/kg flour.1
Due to its explosive nature and for plant safety reasons, benzoyl peroxide is usually diluted with a carrier/filler which in most cases is a mixture of corn/potato starch and tricalcium phosphate. A premix of 15–30% benzoyl peroxide and 85–70% starch-tricalcium phosphate is commonly used for dosing.1
Application of the mixture at a level of 0.001% based on flour weight can bleach out most of the color in 24 hours.3 It only bleaches flour pigments and has no effect on the breadmaking or baking properties.
FDA Regulation
In accordance with 21 CFR 184 “Direct Food Substances Affirmed As Generally Recognized As Safe” and 21 CFR § 137.105 “Cereal Flours and Related Products,” benzoyl peroxide can be used as a direct human food ingredient with no limitation other than current GMPs.4,5
References
1.Smith, J. “Flour Additives” Food Additives Data Book, 2nd edition, Blackwell Publishing Ltd., 2011, pp. 550–551.
2.A Three-Step Synthesis of Benzoyl Peroxide Brenda Her, Alexandra Jones, and James W. Wollack Journal of Chemical Education 2014 91 (9), 1491-1494 DOI: 10.1021/ed400240k.
3.Posner, E.S. “Flour Handling and Blending.” Wheat Flour Milling, 2nd printing, AACC International, Inc., 2011, pp. 314–315.
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21-12-2022
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by djstrickland | Dec 28, 2023 | Uncategorized |
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Categories
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Bread Cake Cookie Cracker Danish Bread Donut Gluten Free Healthy Baking Ingredient Pie Pizza
|
Beet Sugar
Also known as Beta vulgaris
.
What is Beet Sugar?
Beet sugar is the sugar by-product extracted from the sugar beet (Beta vulgaris) and is a common sucrose source used in commercial baking, in the form of granulated, powdered, and brown sugars. These varieties are created during processing through adjustments in:
• The addition of molasses
Sugar selection is determined by the desired end product since different sugar sizes may play a role in baked goods’ appearance or taste. Some refining by-products may be used as an ingredient to add fiber content to prepared foods such as cereals.
Origin
Sugar beets are grown in throughout North America. All sugar from beets are GMO, unless otherwise stated.1 Unlike sugar cane, beet sugar is refined in a single processing facility. Most non-sugar by-products from refining are re-used or recycled. Some of these by-products may be used as ingredients in commercial foods. The beet pulp, for example, is commonly used for animal feed.2
The sugar beets’s origins can be traced to a beet species used for fodder across German Silesia. Sugar was first extracted from the root in 1747. The Napoleonic wars stimulated further research into genetics and the refining process since cane sugar shipments to the continent were blocked by British troops.3
The first commercial refining facility in the United States opened in 1879. There were 91 factories in 18 states by 1917. Today, of the roughly 4.5 million tons of sugar produced annually in the United States, about 54 percent is beet sugar U.S.3,4
During processing, beets are first washed, shredded, and sent through a diffuser. A combination of hot water and pressure forces the sugar out of the beet shreds. The resulting liquid is purified and evaporated to produce an extremely viscous sugar syrup, which undergoes crystallization to produce the sugar granules. The remaining “mother” liquid may be concentrated and crystallized again. A series of subsequent processes further clarify the compound before one final crystallization process is used to create pure, white sugar. Sugar crystal sizes can be changed during the boiling process; in fact, a variety of granule sizes are desired by commercial producers to meet specific baking requirements.5,6
There are three or four different grades of sugar. The top tier sugar is roughly 99 percent pure sucrose. The third and fourth grades contain some impurities and will typically be yellow or dark. These are also known as partially-refined sugar.6
Function
Despite anecdotes to the contrary, “it is impossible to tell whether [sugar] is derived from sugar cane or sugar beets,” according to Bakery Products: Science and Technology.6
Although best known as a sweetener, sugar—regardless of its plant origin—is an ingredient with many functional properties. When used in breads, as well as in whole grain breads and cereals, sugar may contribute to product flavor as well as its bulk, texture/mouthfeel, shelf life, fermentation, color, and moisture retention. Some of these same functions are why sugar is used as an ingredient in bakery products and other prepared foods.7
Nutrition
Sugar’s nutritional value—not simply that of beet-derived sugars—is the object of much debate and research surrounding the health concerns associated with consumption, and overconsumption in particular. Public health officials say reduced sugar intake would help reduce disease risk, including obesity and tooth decay.
WHO says these guidelines are designed to be used with other nutrition and dietary guidelines; however, some of the resultant policy issues may result in national public health officials working with food manufacturers to reduce the amount of free sugar in processed foods.8
Commercial production
Many manufacturers utilize beet sugar when a granulated sugar variety is required due to its wide availability.
Application
Sucrose is sugar. There is no difference between beet sugar and cane sugar. Both are disaccharides consisting of one fructose molecule and one glucose molecule bonded together.6
A wide selection of sugars are available to the commercial baker. These include various sizes of granulated sugar as well as Baker’s special sugar, powdered sugar, fondant and icing sugar; and baker’s divert sugar. The latter have some of the finest granules available.6 Its use in bread is usually 3-5% on flour weight. In cakes and other applications, it can go higher than 50% on flour weight.
Beyond its utility as a sweetener, sugar beet pulp is the basis of additives typically used to provide commercial food products, breakfast cereals among them, with a high dietary fiber content.9
References
3.“Sugarbeet History.” American Sugarbeet Growers Association, americansugarbeet.org/who-we-are/sugarbeet-history/. Last accessed 15 October 2018.
6.Hui, Y. H., editor. Bakery Products: Science and Technology. John Wiley & Sons, 2008. Pages 30-31, 138-140. (Via Google Scholar.)
Metadata
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definition
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Beet sugar is the sugar by-product extracted from the beet.
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origin
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Many manufacturers utilize beet sugar when producing a granulated sugar variety due to the ease of beet production. The beet is a simple and less costly option to produce sugar because the beet can grow in mass quantities successfully under a wide range of climates.
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Beet sugar is commonly used as the source of granulated sugar in baking. It is grown in mass quantities in America. It’s usage in bread is usually 3-5% on flour weight. In cakes and other applications, it can go higher than 50% on flour weight. In the baking industry, a negative aspect of using beet sugar is the poor baking quality of beet sugar when compared to cane sugar. For instance, to produce brown sugar using beet sugar, an extra step involving the integration of molasses derived from cane sugar must take place. Even then, the brown sugar originating from such a process performs poorly still during baking because the cane sugar molasses does not penetrate the granules entirely, yielding baked items with a lack of flavor and poor final product attributes.
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During processing, beets are first washed, shredded, and sent through a diffuser which forces the sugar out of the beet shreds via the combination of hot water and force of pressure. The resulting liquid is purified and evaporated to produce an extremely viscous sugar syrup, which undergoes crystallization to produce the granules composing usable beet sugar.
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[fusion_text]<img class=”alignnone size-medium wp-image-26620″ src=”http://bakerpedia.com/wp-content/uploads/2018/11/Beet-Sugar_Baking-ingredients-e1543271058101-400×400.jpg” alt=”Beet sugar is a sugar by-product extracted from the sugar beet, commonly used in commercial baking.” width=”400″ height=”400″ />[/fusion_text]
[fusion_text] <h1><strong>Beet Sugar</strong></h1> <h2><strong>Also known as Beta vulgaris</strong></h2> <hr /> <h3></h3> <h3><strong>What is Beet Sugar?</strong></h3> Beet sugar is the sugar by-product extracted from the sugar beet (<em>Beta vulgaris</em>) and is a common sucrose source used in commercial baking, in the form of granulated, powdered, and brown sugars. These varieties are created during processing through adjustments in: <ul> <li>Crystallization</li> <li>Drying</li> <li>The addition of molasses</li> </ul> Sugar selection is determined by the desired end product since different sugar sizes may play a role in baked goods’ appearance or taste. Some refining by-products may be used as an ingredient to add fiber content to prepared foods such as cereals.[/fusion_text]
[fusion_text] <h3>Origin</h3> Sugar beets are grown in throughout North America. All sugar from beets are GMO, unless otherwise stated.<sup>1</sup> Unlike sugar cane, beet sugar is refined in a single processing facility. Most non-sugar by-products from refining are re-used or recycled. Some of these by-products may be used as ingredients in commercial foods. The beet pulp, for example, is commonly used for animal feed.<sup>2</sup> The sugar beets’s origins can be traced to a beet species used for fodder across German Silesia. Sugar was first extracted from the root in 1747. The Napoleonic wars stimulated further research into genetics and the refining process since cane sugar shipments to the continent were blocked by British troops.<sup>3 </sup> The first commercial refining facility in the United States opened in 1879. There were 91 factories in 18 states by 1917. Today, of the roughly 4.5 million tons of sugar produced annually in the United States, about 54 percent is beet sugar U.S.<sup>3,4</sup> During processing, beets are first washed, shredded, and sent through a diffuser. A combination of hot water and pressure forces the sugar out of the beet shreds. The resulting liquid is purified and evaporated to produce an extremely viscous sugar syrup, which undergoes crystallization to produce the sugar granules. The remaining “mother” liquid may be concentrated and crystallized again. A series of subsequent processes further clarify the compound before one final crystallization process is used to create pure, white sugar. Sugar crystal sizes can be changed during the boiling process; in fact, a variety of granule sizes are desired by commercial producers to meet specific baking requirements.<sup>5,6</sup> There are three or four different grades of <a href=”http://bakerpedia.com/ingredients/sugar/” target=”_blank” rel=”noopener”>sugar</a>. The top tier sugar is roughly 99 percent pure sucrose. The third and fourth grades contain some impurities and will typically be yellow or dark. These are also known as partially-refined sugar.<sup>6</sup> <h3>Function</h3> Despite anecdotes to the contrary, “it is impossible to tell whether [sugar] is derived from sugar cane or sugar beets,” according to Bakery Products: Science and Technology.<sup>6 </sup> Although best known as a sweetener, sugar—regardless of its plant origin—is an ingredient with many functional properties. When used in breads, as well as in whole grain breads and cereals, sugar may contribute to product flavor as well as its bulk, texture/mouthfeel, shelf life, fermentation, color, and moisture retention. Some of these same functions are why sugar is used as an ingredient in bakery products and other prepared foods.<sup>7</sup> <h3>Nutrition</h3> Sugar’s nutritional value—not simply that of beet-derived sugars—is the object of much debate and research surrounding the health concerns associated with consumption, and overconsumption in particular. Public health officials say reduced sugar intake would help reduce disease risk, including obesity and tooth decay. WHO says these guidelines are designed to be used with other nutrition and dietary guidelines; however, some of the resultant policy issues may result in national public health officials working with food manufacturers to reduce the amount of free sugar in processed foods.<sup>8</sup> <h3>Commercial production</h3> Many manufacturers utilize beet sugar when a granulated sugar variety is required due to its wide availability. <h3>Application</h3> Sucrose is sugar. There is no difference between beet sugar and cane sugar. Both are disaccharides consisting of one fructose molecule and one glucose molecule bonded together.<sup>6</sup> A wide selection of sugars are available to the commercial baker. These include various sizes of <a href=”http://bakerpedia.com/ingredients/granulated-sugar/” target=”_blank” rel=”noopener”>granulated sugar</a> as well as Baker’s special sugar, <a href=”http://bakerpedia.com/ingredients/powdered-sugar/” target=”_blank” rel=”noopener”>powdered sugar</a>, fondant and icing sugar; and baker’s divert sugar. The latter have some of the finest granules available.<sup>6 </sup>Its use in bread is usually 3-5% on flour weight. In cakes and other applications, it can go higher than 50% on flour weight. Beyond its utility as a sweetener, sugar beet pulp is the basis of additives typically used to provide commercial food products, breakfast cereals among them, with a high dietary fiber content.<sup>9</sup> <h3>References</h3> <ol> <li>Charles, Dan. “As Big Candy Ditches GMOs, Sugar Beet Farmers Hit A Sour Patch.” NPR, NPR, 12 May 2016, <a href=”http://www.npr.org/sections/thesalt/2016/05/12/477793556/as-big-candy-ditches-gmos-sugar-beet-farmers-hit-sour-patch” target=”_blank” rel=”noopener”>www.npr.org/sections/thesalt/2016/05/12/477793556/as-big-candy-ditches-gmos-sugar-beet-farmers-hit-sour-patch</a>. Last accessed 22 October 2018.</li> <li>“Refining & Processing.” The Sugar Association,<a href=”http://www.sugar.org/sugar/refining-processing/” target=”_blank” rel=”noopener”> www.sugar.org/sugar/refining-processing/</a>. Last accessed 15 October. 2018.</li> <li>“Sugarbeet History.” American Sugarbeet Growers Association, americansugarbeet.org/who-we-are/sugarbeet-history/. Last accessed 15 October 2018.</li> <li>“Background.” USDA ERS – Background, <a href=”http://www.ers.usda.gov/topics/crops/sugar-sweeteners/background.aspx#production” target=”_blank” rel=”noopener”>www.ers.usda.gov/topics/crops/sugar-sweeteners/background.aspx#production</a>. Last accessed 15 October 2018.</li> <li>“Types of Sugar.” The Sugar Association, <a href=”http://www.sugar.org/sugar/types/” target=”_blank” rel=”noopener”>www.sugar.org/sugar/types/</a>. Last accessed 15 October 2018.</li> <li>Hui, Y. H., editor. Bakery Products: Science and Technology. John Wiley & Sons, 2008. Pages 30-31, 138-140. (Via Google Scholar.)</li> <li>“Sugar’s Role in Food.” The Sugar Association, <a href=”http://www.sugar.org/diet/role-in-food/” target=”_blank” rel=”noopener”>www.sugar.org/diet/role-in-food/</a>. Last accessed 15 October 2018.</li> <li>“WHO Calls on Countries to Reduce Sugars Intake among Adults and Children.” World Health Organization, World Health Organization, 17 May 2016, <a href=”http://www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/” target=”_blank” rel=”noopener”>www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/</a>. Last accessed 12 October 2018.</li> <li>Sugarbeets, <a href=”http://hort.purdue.edu/newcrop/afcm/sugarbeet.html” target=”_blank” rel=”noopener”>hort.purdue.edu/newcrop/afcm/sugarbeet.html</a>. Last accessed 15 October 2018.</li> </ol> [/fusion_text]
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by djstrickland | Dec 28, 2023 | Uncategorized |
Beet Powder
Also known as beetroot red or beet red
.
What is Beet Powder?
Beet powder is a natural food colorant derived from good quality, dehydrated, edible beet (Beta vulgaris L. var rubra).
It is a dark red colored additive used in flavored and fermented milk products, cheese, dairy analogs, dried fruits and vegetables, among others.2 It’s an ideal colorant for clean label foods.
Origin
Beetroot originated in Mesopotamia around the 8th century and is indigenous to Asia and Europe.2 It was used in the 19th Century to color wine.3
Composition
The color beetroot red contains several pigments belonging to the betalains class. The main coloring agent is betacyanin, other minor components may include betaxanthin (yellow colored) as well as some degradation products of betalains (light brown). Beetroot red is a red to dark red powder which is soluble in water, but insoluble in alcohol.1
Commercial production
Natural varieties of red beets (predominantly, Beta vulgaris L. var rubra) are macerated and concentrated followed by membrane filtration and if necessary, clarification. The resulting product (beet juice) is further dried and pulverized, followed by the removal of fiber, sugars and other non-water soluble carbohydrates. Food grade acids (citric acid) and carriers such as maltodextrin may be added to stabilize the dried powder.1
Functions
Beetroot red can be used as a replacement for synthetic colors. Since it is natural, it can be used in clean label formulations. It does not pose any risk of allergic reactions or immunogenicity.1
Stability
The betacyanins component of beetroot red is fairly stable to heat and light and are suitable for minimally processed products. They are pH stable, but are prone to oxidation, thus heating in the presence of air results in degradation. In alkaline media, betanin can turn into a red-violet pigment which further decomposes to become colorless. Progressive color degradation should be expected at high temperature, pH and water activity. So all commercial products may slowly lose their color depending on storage conditions and time.1
Applications
Beet red can be used as a colorant in a wide range of products including:
• Strawberry ice creams, yogurts, jellies, candies, etc.
• Fortified multigrain snacks
FDA regulations
The FDA states that color additives may be used safely as food colorants in amounts consistent with Good Manufacturing Practices. Red beet color is exempt from certification and any certification requirements and labelling should conform to FDA regulation21CFR70.25.
Labeling should include the name of the color and any general and quantitative limitations, such as ‘for food use only’ and the maximum amount that can be used safely.
References
1.EFSA Panel on Food Additives and Nutrient Sources added to Food., “Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive”, EFSA Journal, 13 (12), 2015
2.Chhikara, N., Kushwaha, K., Sharma, P.,Gat, Y., Panghal, A., “Bioactive compounds of beetroot and utilization in food processing industry: A critical review” Food Chemistry, 272 (), 2019, pp 192-200.
3.Nilsson, T. “Studies into the pigments in beetroot (Beta vulgaris L. ssp. vulgaris var. rubra L.).” Lantbrukshogskolans annaler 36 (), 1970, pp 179-219.
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by djstrickland | Jan 7, 2022 | SEQTEK Blog |
Full Stack Developer
Beginning my first role as a developer at SEQTEK was just like every other step in this journey, it started out very difficult. There is a curve to going from a learning environment to a real world environment just like any job. Though it was challenging, everyday I have learned something new. Whether it be from a co-worker, digging for solutions on the internet or just having my own breakthrough moments I have been able to soak it a years worth of education in just a short amount of time by being on the job. The people I am working with have made the transition into tech very easy by being helpful and informative anytime I need them. I couldn’t have asked for a better place to start and I am glad I made this career move, I am confident from this point on, I will be in tech for the remainder of my career.
Breaking Into Tech
By Matt Lemke | Last updated: Monday, January 10, 2022
I had become like the characters we see in movies, sitting in my office mindless and waiting for the end of the day. I would sit in meetings that went for hours just wondering why I was here. As soon as I got home from a vacation, my mind was on the next one. Though I once loved my career and my job, I knew that the time had passed and I was faced with a decision: to stay here because it is comfortable or find something new. The question is always “If I’m not doing this, what will I do?”. This question lingered in my mind for months, then the pandemic hit. As we were sitting at home watching and waiting to see what was going to happen, I realized this was the time to make a career shift.
I had always talked about getting involved in tech. Since I was a child in C.A.D. class, I have always marveled at what technology could do. When I graduated high school, a friend of mine who was a Computer Science major showed me a website he was building in C# and I thought it was the coolest thing I had ever seen. I had always wanted to learn to code, but something else always took priority. So I jumped on google and began researching how to become a “coder”. I’ll never forget the three questions I googled: “How to become a coder?”. This is when I quickly found out the different titles and types of developers, “how much do programmers make?”, and “do I have to be able to type fast to be a programmer?”.
One site that popped up multiple times in my research was Codecademy, so I hopped on there and started with their “HTML/CSS” course. I loved it and I could tell this was the next step for me. So I dug deeper on how to get myself ready for this career shift. I found two paths in my research: self-taught, and computer science degrees. I began searching for anyone who could give me advice and I found an old friend from high school who had a developer background, I messaged him and asked him for some of his time. I focused my questions on what the best ways to break into the industry are, that's when he started to tell me about Bootcamps.
He explained the Bootcamp route to me like this: “You can learn almost anything in tech on the internet, but you need to know enough of the basics to know what to ask If you don't know what a function is, you won’t know how to find the right content to learn what you need because Google can't give you an answer to a question you are not asking. So a Bootcamp will help provide a layer of the basics for you so you can learn the rest on your own. They are like a roadmap to know where to look, what to do and what questions to ask when you’re stuck. After the call, I found a six month Bootcamp at UT Austin that was perfect for me.
On top of my job, I spent thirty hours a week working on the Bootcamp, plus another fifteen hours building projects on my own to speed up my development. It was a steep learning curve, there is nothing easy about learning to code but I loved every second of it. Four months into the Bootcamp, I quit my job and spent at least thirty hours a week working on algorithms, problem-solving and personal projects for my portfolio on top of the other work in the course curriculum. This allowed me to be employer-ready before the Bootcamp ended and gave me the confidence to apply. Though the company wasn’t hiring an intern, I messaged a CEO via Linkedin and asked him for a chance to gain experience. We connected well and he gave me a 3 month paid internship before graduation. The internship set me up perfectly to get experience while working with a recruiter for a long-term landing spot.
A month before the internship ended my recruiter helped me find an amazing job as a full stack developer that was perfect for an entry-level position. Like I stated before, there is nothing easy about learning to code, so my advice to anyone who is wanting to learn is to: Start with HTML/ CSS and make sure you enjoy it. Then try a harder project via Codecademy or another website that will challenge you. If you’re still hooked, find a Bootcamp and take the concepts you are learning there, and dive deeper into them on your own. Build your portfolio, find a recruiter and put yourself out there.
by djstrickland | Jun 4, 2021 | Blog |
Managers and executives are becoming increasingly aware of the problem of “Bad Code.” A few relatable questions are: Why are the new features taking so long? Why are we dealing with so many customer issues? Why is the turnover in our IT development group so high? All of these issues can be attributed to bad code, but what is “Bad Code” exactly, and how is it affecting the business? Asking ten developers what bad code is might result in ten different responses. In order to understand how “Bad Code” is affecting a business, the terms “Bad Code” and “Good Code” must be accurately defined.
What’s the Difference?
The difference between “Good Code” and “Bad Code” can be understood most easily in a comparison. Below is a comparison chart between good coding practices and bad coding.
The compounding effects of each of these comparisons helps to understand why new features are taking so long, customers are dealing with continual issues, and stress in the IT department is causing low morale and possibly turnover. In my view from a Software Engineering perspective, I have provided some information below to help understand the comparisons more effectively.
Easily Understandable vs. Difficult to Follow
Code that is easily understandable allows developers to quickly and accurately make changes to the codebase in order to add new features and resolve customer issues. However, difficult-to-follow code has multiple problems. Bad code makes new features difficult to implement, customer issues are difficult to resolve, and onboarding new developers becomes a lengthy and difficult process.
Logically Separate vs. Inseparable Modules
Logically separated modules allow many developers to work on different aspects of a solution without interfering with each other. However, inseparable interdependent modules make it impossible for developers to make any changes without a comprehensive understanding of the application. This causes longer onboarding for new developers, decreased performance of the dev team in general, and developer dissatisfaction.
Testable vs Untestable Code
Testable code with unit and integration testing is vital to give developers confidence in adding or updating features. Untestable Code lengthens the development cycle by requiring extensive manual testing and regression testing for code change. Fragile tests are sometimes worse than no tests at all because they will require the developer to maintain multiple codebases without any discernible benefit. Tests that have to have extensive rewriting to facilitate any code or business logic change need to be refactored to test modules in a more robust way.
Descriptive vs Arbitrary Names
Descriptive naming conventions add to the readability and maintainability of the code. Arbitrary names cause confusion. Idx, count, temp, buf, etc. All these names devoid of context are meaningless. A new developer will have the question of what are we indexing or counting? Temporary what or buffer for what?
Well-documented vs Poorly Documented Scripts
Well-documented means appropriate for the situation. If a class or module is very well named and has a clear control, flow documentation can be brief. If it is confusing, difficult or requires extensive domain knowledge, then documentation should reflect the complexity.
Documentation is never a replacement for good architecture and clear code. External APIs and interfaces must be thoroughly documented or there will be ongoing issues with code integration. Poor documentation may still be substantial but can be out of date or trying to cover for poorly designed code.
Up-to-date vs Depreciated External Packages
External packages are very necessary to avoid “reinventing the wheel” on every project. Keeping packages up-to-date and avoiding deprecated APIs is essential to successfully integrating external code into a project. Packages that are ending support or no longer being developed need to be replaced. Out-of-date or deprecated external dependencies will reduce the effectiveness of developers by causing them to spend inordinate amounts of time understanding and debugging code they did not write and for which they are not responsible.
Fixed vs. Flexible Architecture
The architecture of a project is something that does not spring into being fully formed. By necessity, the architecture needs to be flexible to changing business needs and requirements. Refactoring architecture to reduce complexity is essential whenever business logic significantly changes. Ignoring the need to update architecture because of the time required is taking on tech debt that will drown the development team and cause high turnover. No one wants to be responsible for risky architecture changes once the problem has gotten overwhelming.
After looking at some of the comparisons between good and bad code it is clear why good coding practices are so important. As technical debt grows from bad coding practices, feature development slows to a crawl, customer issues become more common and more difficult to resolve, and finding good talent to work on the codebase as well as retaining talent becomes completely unmanageable. Solving this problem is difficult without being able to explain why good coding practices are necessary for a healthy growing company. Pointing out the comparison between good and bad practices allows non-technical stakeholders to see why they must budget time and resources to maintain a good clean codebase, in order to keep new features easy to develop, manage customer satisfaction, and retain talented developers.
-Kenn Williamson, Senior Software Developer, SEQTEK
