Gluten is one of the largest natural proteins and has fantastic properties: It keeps a well-cooked dough airy until baking stabilizes the open-pore structure. Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart ...
Biotechnology
May 24, 2023
0
16
Most people would expect a freezer can keep perishable food fresh and safe from spoilage for many months. Unfortunately, this is not always the case.
Cell & Microbiology
May 2, 2023
0
58
Banana peels aren't always destined for the trash or compost anymore. They're making their way onto people's plates, replacing pork in "pulled peel" sandwiches and getting fried up into "bacon." And now, researchers reporting ...
Biochemistry
Aug 9, 2022
0
72
Forget reheated, freeze-dried space grub. Astronauts are about to get a new test oven for baking chocolate chip cookies from scratch.
Space Exploration
Oct 31, 2019
1
16
Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute of Food Technology of the University ...
Other
Oct 24, 2019
0
967
No matter if it's grandma's cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain "golden brown" allure—but only after baking. A white dough that changes hue during storage, however, ...
Other
Nov 7, 2018
0
7
Baking powder is used to raise baked goods like cakes and cookies. It's often sold under the label "double-acting," but what does that mean?
Other
Sep 6, 2018
0
3
Small amounts of artificial vanilla extract, also known as vanillin, are in a wide range of products, from baked goods to perfumes. But vanillin's versatility doesn't stop there. In a recent mouse study reported in ACS' Journal ...
Other
Nov 29, 2017
0
14
Polishing an apple with your shirt might remove some dust and dirt, but getting rid of pesticide residues could take a little more work. Researchers now report in ACS' Journal of Agricultural and Food Chemistry, that washing ...
Ecology
Oct 25, 2017
0
34
After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback.
Other
Jul 20, 2017
0
3
