In coming decades, the rise in global temperatures due to climate change may hinder the production of wheat in many temperate regions where the crop is grown today. The raw material for bread, one of ...

The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers. The new study published in LWT - Food Science and ...

Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues of cassava-wheat bread in a study that could help encourage use of cassava flour in products. The ...

In coming decades, the rise in global temperatures owing to climate change may hinder the production of wheat in many temperate regions where the crop is grown today. The raw material for bread, one ...