Tag Archives: bread

Study reveals consumers’ favourite bread

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Comax Flavors has released new primary research on consumers’ preferences towards bread products. Slightly less than half the respondents preferred whole wheat as the number one flavour consumed by all generations. Second favourite was white bread, with multi-grain only cited as a favourite by a third of the respondents, by 22 per cent. 85 per cent of 1000 U.S. respondents… Read more »

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Researchers analyzed the salt in 2,000 types of bread in 32 countries

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What do you think has more salt: a slice of bread or a pack of potato chips? It depends, but in some cases, the answer may surprise you. Bread, it turns out, is the top contributor of dietary sodium in the US and many other countries around the world. And a big new analysis from the World Action on Salt… Read more »

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Campden BRI bread structure measurement method internationally approved

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Campden BRI’s method “Use of C-Cell to Measure Cell Structure of Baked Goods” has been accepted as an Approved Method by AACC International (AACCI), the leader in grain-based analytical methods for the food industry since 1922. The method will help bakers to objectively assess quality. Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, but this… Read more »

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UGR researchers reveal potential of bread that suppresses appetite

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UGR researchers, in collaboration with the company Puratos, have conducted an in-depth study on the potential benefits of a cereal-based bread enriched with soluble fibre, proteins and dried fruit. The bread, which curbs the appetite more than traditional breads, is designed to reduce food consumption between meals and thereby control energy intake. The study shows how the consumption of the… Read more »

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Why do we love the smell of bread? UCD scientists find the answer

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The smell of freshly baked bread is used in supermarkets to encourage shoppers to spend more while a loaf in the oven of a house for sale is a trick beloved of estate agents, but the reason why bread triggers feelings of well-being has only now been explained by a team of Irish scientists. The smell is almost universally loved… Read more »

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World Bread Congress to be “baked” in Merida

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In October, the 77th edition of the World Bread Congress will be “baked” in Merida (Mexico), an event that will bring together leaders of associations from the four continents, as well as bakers, suppliers and owners of those businesses around the world. The national leadership of the National Chamber of the Bakery Industry (Canainpa) reported that in conjunction with the… Read more »

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Why Isn’t Bread Alcoholic?

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If beer and bread use almost the exact same ingredients (minus hops) why isn’t bread alcoholic? originally appeared on Quora: the place to gain and share knowledge, empowering people to learn from others and better understand the world. Answer by Josh Velson, part data scientist, part chemical engineer, on Quora: All yeast breads contain some amount of alcohol. Have you… Read more »

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Inside the Grain Revolution and the Future of Bread

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While it may sound old-fashioned, home milling could have the potential to redefine one of the world’s oldest processed foods—bread. The grain revolution is sparking the revival and innovation of traditional and new local wheat varieties, home milling tools, and unique recipes that are creating healthier alternatives to today’s highly processed grain and other flour products. Grains have been a… Read more »

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