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BARLEY BREAD HAS GREAT POTENTIAL BUT THERE ARE FORMULATION CHALLENGES, SAY RESEARCHERS

Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers. http://www.bakeryandsnacks.com/Formulation/Barley-bread-has-great-potential-but-there-are-formulation-challenges-say-researchers   Advertisements

SCIENTISTS DEVELOP OBESITY-COMBATING BREAD WHEAT

Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’. http://www.bakeryandsnacks.com/Markets/Scientists-develop-obesity-combating-bread-wheat