Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. ...
Other
Jul 21, 2021
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433
Storms and droughts that have unleashed dangerous surges in food prices could be a "grim foretaste" of what lies ahead when climate change bites more deeply, Oxfam said on Monday.
Environment
Nov 28, 2011
3
0
In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 different proteins in ...
Molecular & Computational biology
Jun 19, 2023
0
105
The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined ...
Biochemistry
Jan 9, 2013
3
0
Banana peels aren't always destined for the trash or compost anymore. They're making their way onto people's plates, replacing pork in "pulled peel" sandwiches and getting fried up into "bacon." And now, researchers reporting ...
Biochemistry
Aug 9, 2022
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72
In coming decades, the rise in global temperatures due to climate change may hinder the production of wheat in many temperate regions where the crop is grown today. The raw material for bread, one of the world's most consumed ...
Biotechnology
Oct 26, 2017
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7
Sequencing the bread wheat genome has long been considered an almost insurmountable task, due to its enormous size and complexity. Yet it is vitally important for the global food supply, providing more than 20 percent of ...
Biotechnology
Nov 15, 2017
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122
Researchers have shown how a process for the "carbonization" of wheat flour creates numerous tiny pores that capture carbon dioxide, representing a potential renewable technology to reduce the industrial emission of carbon ...
Materials Science
Oct 6, 2016
2
0
A genetic breakthrough has opened new opportunities for iron-fortified vegetables and cereal crops to help address the global health issue of anemia.
Molecular & Computational biology
Oct 31, 2023
1
136
Orange, starchy sweet potatoes are great mashed, cut into fries or just roasted whole. But you likely haven't considered grinding them into a flour and baking them into your next batch of cookies—or at least, not yet. Recent ...
Analytical Chemistry
Feb 13, 2023
0
111
