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- 171. Flour enhancer can salvage otherwise damaged wheat crops
Foodnavigator.com (1/4/201) reported that bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, c...
http://www.bakeinfo.co.nz/Hot-Topics/News/Flour-enhancer-can-salvage-otherwise-damaged-wheat-crops- - 172. Italian team rates maize flour for functional, gluten free pasta
Foodnavigator.com (5/4/2011) reported on claims made by scientists involved in pasta research who have developed a gluten-free spaghetti with a high content of maize flour and acceptable sensory attri...
http://www.bakeinfo.co.nz/Hot-Topics/News/Italian-team-rates-maize-flour-for-functional-gluten-free-pasta- - 173. BIRT bulletin Winter issue 2011
Catch up on news from Baking Industry Research Trust in our latest bulletin. Read about the winner of the Young Baker of the Year, an update on Folate fortification and an article on the latest bakery...
http://www.bakeinfo.co.nz/Hot-Topics/News/BIRT-bulletin-Winter-issue-2011 - 174. Cereal and Bakery session part of NZIFST Conference 2011
A session on Cereal and Bakery will be included as part of the programme at the New Zealand Institue of Food Science and Technology Conference to be held in Rotorua from June 29th thru to 1st July. Th...
http://www.bakeinfo.co.nz/Hot-Topics/News/Cereal-and-Bakery-session-part-of-NZIFST-Conference-2011 - 175. Progress of voluntary efforts to reduce Sodium in Bread
Kiwi bakers are leading trans-Tasman efforts to lessen sodium levels in bread according to a paper published in the Medical Journal of Australia by researchers at The University of Auckland and the Ge...
http://www.bakeinfo.co.nz/Hot-Topics/News/Progress-of-voluntary-efforts-to-reduce-Sodium-in-Bread1
