Jan 17, 2024 | Bread Science
I have a friend who has stomach/intestinal issues when eating regular bread. After getting tested, she knows it isn’t gluten as originally expected, but potentially sugars that are in the flour. So, what to avoid and what is still safe? As she found out, certain bread...
Nov 15, 2023 | Bread Science
Perennial wheat are newly domesticated and crossbred wheat varieties that live six or more years and can be harvested annually without having to be sown before each growing season. This is very innovative new wheat that scientists have been developing for...
Aug 23, 2023 | Bread Science
You may think that CAD designers and bakers have nothing in common. As a matter of fact you may ask yourself what CAD designers even are. CAD (Computer Aided Design) is used by engineers, architects, and many other professions and maybe soon by bakers. Yes, you read...
Jul 26, 2023 | Bread Science
There is so much talk about sourdough, but why does it matter and how is it different from yeast based bread? Let’s start with some background on yeast: Yeast is all around us, in our air and on our food, for example on the fresh vegetables you buy at the store...
Jun 21, 2023 | Bread Science
I want to share an interesting article I read this week about advances in science to address food waste. As we know, there is a lot of food waste in the world and this country. One of the main foods wasted at stores and at home is bread. Part of it is the relative...
Jun 1, 2023 | Bread Science
Resistant starch doesn’t sound like something I would want in my food —that’s what I thought the first time I heard about it. Is this something artificial that the food industry added to our processed food? As it turns out, it occurs naturally in food and it is a good...
