(PhysOrg.com) -- In a major breakthrough for wheat farmers in salt-affected areas, CSIRO researchers have developed a salt tolerant durum wheat that yields 25 per cent more grain than the parent variety in saline soils.
Biotechnology
Apr 15, 2010
1
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Surplus bread is a major waste problem for bakeries and food retailers. While some unsold bread are donated to charities, most are resold as low-value animal feed. A team of food scientists from the National University of ...
Other
Apr 13, 2020
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17
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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1
Scientists have converted native starches such as wheat, corn and cassava to dietary fiber that can be added to food to make it healthier without changing its texture, color or taste.
Biotechnology
Nov 23, 2022
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11
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.
Other
Oct 20, 2014
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With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time. I am a professor of hospitality management ...
Ecology
May 11, 2020
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29
Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome.
Other
Jun 20, 2017
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12
UK research collaboration develops a new bioinformatics pipeline that enables automated primer design for multiple genome species, significantly reducing turnaround time.
Biotechnology
Apr 16, 2015
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26
With a hybrid crop called Salish Blue, scientists at Washington State University have combined wheat and wheatgrass in a new species with the potential to help Pacific Northwest farmers and the environment.
Biotechnology
Jan 17, 2017
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107
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
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