A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.
Orange sweet potato based flour is claimed to be a good delivery system of vitamin A and could be used to reduce deficiency in developing countries, a new study claims.
Consuming bread formulated with vitamin D2-rich yeast is equally effective at boosting bone health measures as vitamin D3, suggests new data from an animal study.
Auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from The Netherlands and Brazil – at least when people have already seen the food or heard its crunch.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
The UK’s food and medical research bodies are looking to expand understanding of the mechanisms underlying food allergies, with a call for new research that could help improve diagnosis, prognosis and management.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent...
A Medical Journal of Australia study has found blood folate levels have increased in the Australian population after mandatory folic acid fortification of bread products was introduced in September, 2009.
The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to new research.
Retention of green tea extracts in biscuits is improved by a reduction in the pH of the dough, finds new research looking at the stability of different catechins when fortifying baked goods.
Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published in Pediatrics.
Diacetyl - a chemical used in butter flavoring – may damages the lungs by reacting and forming complexes with amino acids in cell membranes, according to a new US study.
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients.
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.
Snacks produced using wholegrain lentil flour can meet consumer acceptability in terms of texture and structural attributes if the correct extrusion conditions and feed composition are applied, claim Greek researchers.
Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.
Lycopene from tomato skin derivatives can be retained during the extrusion of snacks to enhance their nutritional attributes, finds a new study from New Zealand and UK based researchers.
Heat degradation of folic acid during baking is between 21.9 per cent and 32.1 per cent with bread type being an influencing factor, claims a new Irish study aiming to quantify the reduction of the nutrient during the production process on a pilot scale.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results of a new study published in the journal Circulation.
The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain...
A diet that includes pistachios could help improve heart health, according to a new study, which suggests that regular servings of the nuts reduce the risk of cardiovascular disease.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Flaxseed lignans might offer protection against breast, prostate, colon, and skin cancers while the soluble fibre they contain could help maintain steady blood sugar levels, found a review of research into the seed.
Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products such as biscuits, claims new...
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Bakery workers were nearly eight times more likely to have an asthma exacerbations than those working in other industries, reports a new analysis of 2003 European research data.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs.
A new study has uncovered several barriers for adolescents in reaching the recommended wholegrain intake of three portions per day – including lack of availability and taste preference.
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.