Flour choice shapes the bacteria in sourdough starters, even though the same yeast dominates across all types.

Xanthophyll esterification has been recognized as a natural method of improving carotenoid stability during grain storage. A joint study conducted by The Institute for Sustainable Agriculture and The ...

If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you'll know how complex a ...

Scientists succeed in using bacteria and discarded bread to replace fossil fuels in an innovative sustainable industrial ...

Partially defatted sunflower seed flour may soon change what bread means for your diet. In Brazil, researchers from the University of São Paulo found a way to use this flour, a byproduct of sunflower ...