Scientists focus on nutritional and sensory quality research.
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.
Applying zinc to the leaves of bread wheat can increase wheat grain zinc concentrations and improve its nutritional content.
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.