Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
Boiled, roasted or dried, chestnuts have nourished entire generations. Now they’re a culinary delicacy.
Ginger enrichment could provide added health benefits to bread products without negatively effecting formulation, according to new research.
Honey powder could potentially be used as a dough improver, and may also act as a sugar replacer in bread, according to new research from China.
Obesity is becoming a worldwide problem with Germany and Austria facing growing problems as statistics show that Germans spend 105 minutes a day eating. Guest writer Dr Andreas Vollmar, head of development at backaldrin, looks into the issue.
Raisio PLC, a food and functional food ingredients provider, has partnered with Romanian bakery company Doprogea Grup to launch a cholesterol-lowering bread under the Benecol brand. According to Raisio, the bread will be the first cholesterol-lowering food product launched in Romania.
Several major food companies in Australia, including George Weston Foods, Goodman Fielder Baking and Cereal Partners Worldwide, have agreed to reduce the amount of salt in their bread and breakfast cereals as part of a collaborative effort with the government called the Food and Health Dialogue.
First Nationally Distributed Bread of Its Kind Provides New Way to Incorporate DHA-Omega 3 into Children’s Diets Sara Lee North American Fresh Bakery today announced the expansion of its successful Soft & Smooth bread line with the introduction of its new Sara Lee® Soft & Smooth Plus breads Made with DHA Omega-3. Based on a growing body of scientific evidence,… Read more »