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According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
According to recent research published in the journalEuropean Food Research and Technology, "The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein.
Sodium reduction will be a hot topic for 2010. Media, as well as consumers, will be asking food companies, “What are you doing to lower salt in foods?”
It is difficult to say when man started spicing breads, but it is known the
Romans used poppy, fennel and cumin seeds, as well as parsley, in their
oven-baked breads. These were possibly the first of what are called the savory
breads.
A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.
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