Method nets SDSU scientists an International Cereal Chemists research award

Adding natural plant pigment extract to bread slows down its digestion rate and adds health benefits.

Research team has discovered how gluten and starch affect dough behavior

Whether you're baking bread or building an organism, the key to success is consistently adding ingredients in the correct order and in the right amounts, according to a new genetic study by University of Michigan researchers.

White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of some of our most helpful inhabitants — beneficial gut bacteria.

Essential oils have boomed in popularity as more people seek out alternatives to replace their synthetic cleaning products, anti-mosquito sprays and medicines. Now scientists are tapping them as candidates to preserve food in a more consumer-friendly way.