Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple—flour and water. Mixing them produces ...
Cell & Microbiology
May 1, 2024
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35
Fermentation isn't just for beer or sourdough bread anymore. University of Alberta research published in the Annual Review of Food Science and Technology is honing in on how to best choose new bacterial cultures to dish up ...
Cell & Microbiology
Feb 6, 2024
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0
A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. ...
Analytical Chemistry
Aug 16, 2023
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96
A probiotic developed at the University of Alberta shows promise in improving the health of dairy calves in the essential first weeks of life.
Plants & Animals
May 9, 2022
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4
There are many hard lessons learned from the pandemic. One is that our food system needs a serious reboot. Luckily, we need only look to nature's cycles for clues on how to fix it.
Plants & Animals
Jun 1, 2021
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7
A team of researchers affiliated with multiple institutions in France has found evidence for two main domestication paths for bread yeast. In their paper published in the journal Current Biology, the group studied the chromosomes ...
Microbes in "starter cultures" impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how microbes do this in fermented ...
Other
Aug 5, 2020
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5
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.
Other
Aug 17, 2015
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63
University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier.
Cell & Microbiology
Feb 25, 2013
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0
Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread ...
Cell & Microbiology
Feb 21, 2013
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