Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is now possible thanks to European research
Other
Nov 28, 2014
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A new research project announced today will identify how bread wheat and barley can tolerate saline soils. The project, being funded by the Grains Research and Development Corporation will deliver resources to breeders for ...
Biotechnology
Nov 14, 2013
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During the processing of fruit and vegetables one third is discarded as 'waste'. The waste or by-product can be described as the core, pips and peel of the fruit or vegetable. This waste can be costly for the manufacturer ...
Other
Mar 11, 2013
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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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Humans ate sourdough bread in ancient times and it's remained a traditional part of the diets in some countries and regions. Now Baltic scientists have reinvented this centuries-old technique for the needs of the food industry ...
Other
Dec 5, 2011
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Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who are using synthetic ...
Biotechnology
Oct 25, 2011
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(PhysOrg.com) -- Delicious new all-oat or all-barley breads might result from laboratory experiments now being conducted by Agricultural Research Service (ARS) scientists in California.
Other
Feb 26, 2010
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Breed a better crop of wheat? That's exactly what a team of researchers from Kansas State University and the U.S. Department of Agriculture hope their research will lead to. In their study, appearing in the March 2009 issue ...
Plants & Animals
Mar 10, 2009
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