Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
A new, high-quality rice flour could help towards aiding global food poverty. "This rice flour serves not only as an alternative to wheat flour for those with wheat intolerance, but could also help to overcome the global ...
A new study from UPM suggests that bread from certain spelt wheat varieties have differentiated sensory properties that could be considered for future breeding works.
UK research collaboration develops a new bioinformatics pipeline that enables automated primer design for multiple genome species, significantly reducing turnaround time.
Through a combination of high-throughput sequencing, high performance computing, and genetic mapping, DOE JGI researchers have derived a sequence assembly for the highly repetitive plant genome of bread wheat (Triticum aestivum).
After years of research efforts worldwide, researchers have finally identified a draft sequence of the bread wheat genome - an accomplishment that will lead to more robust and better wheat varieties in the years ahead.
Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is now possible thanks to European research
Sweet lupins are shaping up to be a viable and nutritious element in wheat breads and cereals with recent research suggesting certain varieties produce bread with desirable volume, texture and crumb cell characteristics.
Washington State University researchers have found "the most famous wheat gene," a reproductive traffic cop of sorts that can be used to transfer valuable genes from other plants to wheat.
Want to make bread taste pleasantly salty without adding more salt? Change the bread's texture so it is less dense, say scientists. They report in ACS' Journal of Agricultural and Food Chemistry that simply making the pores, ...