Search

 Although the gluten content of flour is talked about, in reality gluten does not exist as such in flour. Instead there are two major protein components present in flour, which when combined with...

Cakes and biscuits are also commonly made from wheat flour, although it is usually low protein flours (7.5-9% protein). Gluten is present in these products; however unlike for bread, the development o...

Folate is a B vitamin that is needed for the formation of blood cells and nerve tissue. It is found naturally in food, especially green vegetables and grains. Folic acid is the synthetic form of folat...

NZIFST, the New Zealand Institute of Food Science and Technology, is the professional link uniting people in the food industry who apply science and technology to the processing and distribution of fo...

Looking towards the future of New Zealand baking The Baking Industry Research Trust recently held Technology Transfer Seminars in Auckland and Christchurch. These seminars provide Bakers and member...