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bread

07/20/2018 / By Frances Bloomfield

Better bread: Using activated water and stevia means longer shelf life, better quality, no sugar

In order to make high-quality bread, one must first gather the best ingredients. These ingredients can range from rye grain to spelt or rice flour, all of which can imbue bread with varying desirable properties. A team of researchers has uncovered two more ingredients that could extend the shelf life and improve the quality of […]

06/30/2018 / By Edsel Cook

Nutritionists use ozone gas to make tastier wheat flour

As part of the increasing drive towards natural ingredients and healthier diets, Chinese researchers sought out alternatives for the chemical oxidants used to bleach flour and condition bread dough. They announced that ozone treatment was a cleaner, healthier, and tastier way to oxidize wheat flour for baking steamed bread. Traditional oxidizing agents for flour include azodicarbonamide, benzoyl […]

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