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- 11. High intake of dietary fibre and whole grain foods reduces risk of non-communicable diseases
University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk ...http://www.bakeinfo.co.nz/Hot-Topics/News/High-intake-of-dietary-fibre-and-whole-grain-foods-reduces-risk-of-non-communicable-diseases
- 12. Gluten Free Food & Allergy Show - Auckland
The Gluten Free Food & Allergy Shows are New Zealand’s only exhibitions dedicated to bringing people ideas and solutions for a wide range of allergies and intolerances, from food to skin or respirat...http://www.bakeinfo.co.nz/Hot-Topics/Events/Gluten-Free-Allergy-Show---Auckland
- 13. Cooling
In bakeries bread is cooled quickly when it leaves the oven. The crust temperature is over 200°C and the internal temperature of the crumb about 98°C. The loaf is full of saturated steam which...http://www.bakeinfo.co.nz/Facts/Bread-making/Science-of-bread-making/Cooling
- 14. What is a Wheat Allergy?
Unlike wheat intolerance, a wheat allergy is an immune system response to wheat specifically which signals the body to cause a reaction. True wheat allergy is most common in young children and rarely...http://www.bakeinfo.co.nz/Facts/Nutrition/Food-Intolerance/What-is-gluten-intolerance-/What-is-a-Wheat-Allergy-
- 15. What happens without gluten in bread?
The gluten proteins are very important in bread making and are given special consideration by the miller and baker. It is realised that without gluten, light, porous wheat bread, as we are accustomed ...http://www.bakeinfo.co.nz/Facts/Gluten/What-happens-without-gluten-in-bread-