Nov. 26 (UPI) --New research suggests the design of industrial bread dough kneaders don't reflect the physics of bread making. High quality bread requires just the right amount of kneading, which ...

image: When making bread, it's important not to overknead the dough, because this leads to a dense and tight dough due to a reduced water absorption capacity that impairs its ability to rise. But ...

Back in the early 1960s, the national loaf was fundamentally redesigned. The flour and yeast were changed and a combination of intense energy and additives completely displaced time in the maturing of ...

Mix flour, water and yeast and you’ve got a tasty loaf of bread. But make your bread the industrial way and you’ll end up eating more than you bargained for. INGREDIENTS: Wholemeal flour,yeast, ...

Thanks to an explosion of socially and environmentally aware food writing, readers in the United States have access to a great deal of information about the shortcomings of our industrial food system ...

All this has been done while achieving quality in terms of taste and the typical sponginess of white bread baguettes. This innovative product signifies a fresh step forwards in Azti-Tecnalia's ...

When making bread, it's important not to overknead the dough, because this leads to a dense and tight dough due to a reduced water absorption capacity that impairs its ability to rise. But bakers also ...