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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Want to make bread taste pleasantly salty without adding more salt? Change the bread's texture so it is less dense, say scientists. They report in ACS' Journal of Agricultural and Food Chemistry that simply making the pores, ...
Other
Nov 20, 2013
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The advanced online publication version of Nature today presents two manuscripts that provide an unprecedented glimpse into the adaptation and domestication of wheat. These achievements are the results of joint efforts led ...
Biotechnology
Mar 26, 2013
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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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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
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A Texas company could have the answer to some consumers' unwelcome discovery that just-purchased loaves contain mold.
Other
Jan 8, 2013
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Japan's consumer electronics maker Sanyo has launched the world's first cooker that can turn rice grains into bread -- an innovation that it hopes will be a hit across Asia.
Consumer & Gadgets
Jul 14, 2010
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(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
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A new gene that provides resistance to a fungal disease responsible for millions of hectares of lost wheat yield has been discovered by scientists from the US and Israel.
Feb 19, 2009
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Bread wheat (Triticum aestivum L.) is a pivotal staple food crop, providing about 20% of calories consumed by humans. Grain weight is one of the three factors of wheat yield, and also the key index of wheat breeding for high ...
Molecular & Computational biology
Apr 12, 2023
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