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UrduA new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
Tag: Bread
What makes those pandemic-era sourdoughs so deliciously, uniquely, sour?
Sourdough bread-making took over amid lockdown boredom. Today, scientists report the 21 key chemical compounds responsible for its one-of-a-kind taste and smell. They will present their results at ACS Fall 2023.
Reduction of Salt in Bread Reviewed for Impact on Taste, Feasibility
Scientists focus on nutritional and sensory quality research.
Meet baker’s yeast, the budding, single-celled fungus that fluffs your bread
What IS baker’s yeast? What does yeast do in nature? And why do scientists use it so much in the lab? University at Buffalo biologists chat about these questions.
Putting zinc on Bread Wheat Leaves
Applying zinc to the leaves of bread wheat can increase wheat grain zinc concentrations and improve its nutritional content.
NUS food scientists ‘upcycle’ unsold bread into tasty probiotic drink and cuts food waste
A team of food scientists from the National University of Singapore has cooked up an innovative solution to reduce bread waste by using a novel fermentation process to ‘upcycle’ surplus bread into a beverage fortified with gut-friendly micro-organisms.