In a recent study published in Foods, researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop ...

Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research. The study, published in Clinical Gastroenterology and ...

PHILADELPHIA — Fermented pearl millet flour was shown to replace up to 20% of whole wheat flour in sandwich-style whole grain bread without affecting consumer acceptance, according to a study ...

Selecting the right flour can deliver stronger performance, better eating quality and meaningful product differentiation.

The transformation of dough into a loaf is chemistry in action. With a bit of physics and microbiology. And love… If bread is rising, sourdough is soaring. Along with pasta and toilet rolls, flour was ...

Many people, even kitchen enthusiasts, shy away from making bread as they consider the preparation of bread dough time-consuming, labor-intensive and unpredictable – many times more so when talking of ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Afraid of 'grain brain'. Worried about 'wheat belly'. Going gluten-free. If you aren't, you know ...

Dietitians share the healthiest bread for healthy aging and explain why sprouted bread and sourdough stand out.