The Science of Bread Aroma and Taste
Modern and old wheat varieties taste equally good, researchers find
bread
Industrial Bread Dough Kneaders Could Use Physics-Based Redesign
There's a specific amount of kneading involved to create high-quality bread dough, and researchers in Germany are using physics and simulations to zero in on predicting it
Preventing Vitamin A Deficiency in Africa with Sweet Potato-Enriched Bread
Scientists evaluate starch digestibility, nutrient availability
Resilient, Hull-Free Barley Flaunts High Yields, Nutrition
New 'Buck' naked barley: food, feed, brew
The Only Video You'll Ever Need to Watch About Gluten
Is gluten good, or is it bad? This video from Reactions explains
Supercontinuum Lasers Can Lead to Better Bread and Beer
Laser's collimated light beam with high energy meant that researchers could measure through the entire barley grain at the information-rich wavelengths
Study Reveals No Difference between the Health Effects Of "Wholesome" and White Bread
Bread and health: a personal matter
How to Reduce the Environmental Impact of a Loaf of Bread?
Research findings vital to providing solutions to global food security challenge
Predicting Loaf Volume Without Baking the Bread
Method nets SDSU scientists an International Cereal Chemists research award
Food Scientists Create Healthier, Diabetic-Friendly Bread
Adding natural plant pigment extract to bread slows down its digestion rate and adds health benefits.