The smell of bread is said, along with freshly brewed coffee, to be one of the most enticing sensory experiences (a U.K. based survey found that the smell of freshly baked bread was the nation’s ...

A research team led by Professor Zhou Weibiao from the Department of Food Science and Technology at the NUS Faculty of Science has shown that compounds extracted from red dragon fruit peel can be ...

Flour choice shapes the bacteria in sourdough starters, even though the same yeast dominates across all types.

Partially defatted sunflower seed flour may soon change what bread means for your diet. In Brazil, researchers from the University of São Paulo found a way to use this flour, a byproduct of sunflower ...

David Bryant receives funding from BBSRC and UKSPF. Do you find yourself tossing away the crusts of your bread? You’re not alone, but the scale of bread waste is staggering. Around 10% of the 185 ...