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- 166. Inventor can do
Slice (November 2010 Issue) reports on Inventor Mark kirkland of Salt lake City, Utah, who has invented what he calls the Candwich:...
http://www.bakeinfo.co.nz/Hot-Topics/News/Inventor-can-do - 167. Milder tasting bran offers huge potential for fortified bakery
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, according to cl...
http://www.bakeinfo.co.nz/Hot-Topics/News/Milder-tasting-bran-offers-huge-potential-for-fortified-bakery - 168. Corn protein a step toward ‘holy grail’ for gluten-free bread
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (...
http://www.bakeinfo.co.nz/Hot-Topics/News/Corn-Protein-Step-Toward-Holy-Grail-for-Gluten-Free-Bread - 169. CSIRO collaborates to explore development of healthier grains
Bakerysnacks.com (17/12/2010) reports that a new multi-million dollar collaboration between grain scientists in Australia aims to fast-rack development of healthier varieties wheat, barley and rice fi...
http://www.bakeinfo.co.nz/Hot-Topics/News/CSIRO-collaborates-to-explore-healthier-grains-development - 170. Call for nominations for 2011 Young Bread Baker of the Year Award
The 2011 competition will be held in Auckland on the 9th and 10th of March. The Association of Bakers are now inviting nominations for the award competition. Nominations close on Thursday 16 December...
http://www.bakeinfo.co.nz/Hot-Topics/News/CALL-FOR-NOMINATIONS-FOR-2011-YOUNG-BREAD-BAKER-OF-THE-YEAR-AWARD
