Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance—gluten. Gluten's unique chemistry makes foods airy and stretchy.
Other
Nov 21, 2023
0
19
In typical breads, yeast produces bubbles via a biochemical process, causing dough to rise and develop into light, airy, and tasty treats. Without that yeast, it is difficult to make morsels with the same characteristic taste ...
General Physics
Mar 22, 2022
0
80
No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way. In a study reported in ACS Food Science & ...
Other
Dec 8, 2021
0
96
New research from Oregon State University Extension Service found slugs and snails are strongly attracted to bread dough, a discovery that could lead to better ways of controlling these serious pests of agriculture, nurseries ...
Ecology
Aug 19, 2021
0
581
Bakers have been crafting bread for more than 6,000 years with four simple ingredients: flour, salt, water and yeast. Apart from using high-quality ingredients, the kneading process and amount of time the dough is given to ...
General Physics
Nov 26, 2019
1
37
No matter if it's grandma's cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain "golden brown" allure—but only after baking. A white dough that changes hue during storage, however, ...
Other
Nov 7, 2018
0
7
The texture of a noodle is a remarkably complicated thing. When you bite into a spoonful of ramen noodles, you expect a bit of springiness (or a resistance to your bite) on the outside and a pleasantly soft give on the interior. ...
General Physics
Feb 8, 2018
0
20
Winnie the…Buzzard? The Oriental honey buzzard Pernis orientalis feeds primarily on honey and bee or wasp larvae. But how do they find their food?
Plants & Animals
Sep 14, 2015
0
21
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 ...
Biotechnology
Jun 29, 2015
0
16
This week, Reactions takes on New York City's bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why.
Other
May 18, 2015
0
20
