In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
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The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
The project is said to focus on how humans can produce food in a more sustainable way and aims to help provide a nutritional staple food for regions across the globe.
The Real Bread Campaign is said to believe that a document sent to the Department for Environment, Food and Rural Affairs (Defra) attempts to legitimise abusing people’s growing love of sourdough by misusing the term.
Agri Neo has developed a technology which eradicates 99.9 percent of pathogens in flour without the side effects of conventional heating techniques, and has been approved for use in the US and Canada.
Golden Dragon Fortune Cookies Inc has recalled 5lb boxes and 100 count plastic bags of its Chinese Almond Cookies, because the products may contain undeclared milk.
The changes are said to reduce the regulatory burden on the industry while ensuring that consumers continue to have visible front-of-package calorie information.
The researchers used Ohmic heating technology, and have said that the technique produced a “superior quality” of gluten-free bread, which is considered difficult to bake conventionally.
The J M Smucker Company has announced a recall of specific lots of Robin Hood® All Purpose Flour distributed and sold in the US due to possible E. coli contamination.
King Arthur Flour has recalled its Unbleached All-Purpose Flour (5 lb. & 25 lb.) because of the potential presence of E. coli 026.