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Lecithins may reduce acrylamide formation: Study

Amino phospholipids and commercially available lecithins such as egg and soybean may reduce the formation of acrylamide, according to new research.

Antioxidants may improve bread quality: Study

The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients.

Perceptions of texture are shaped by variations in saliva enzyme: Study

Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.

Danisco brands xylitol as study claims low-carbon benefits for firm's production method

Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings...

Honey powder proves shelf life booster in bread, study

Honey powder could potentially be used as a dough improver, and may also act as a sugar replacer in bread, according to new research from China.

Extrusion method critical to quality of lentil flour based snacks, study

Snacks produced using wholegrain lentil flour can meet consumer acceptability in terms of texture and structural attributes if the correct extrusion conditions and feed composition are applied, claim Greek researchers.

Study shows king palm flour is high in dietary fibres and minerals

Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.

Lycopene retention higher in rice and corn based snacks, study

Lycopene from tomato skin derivatives can be retained during the extrusion of snacks to enhance their nutritional attributes, finds a new study from New Zealand and UK based researchers.

Folic acid baking degradation should inform fortification policy, study

Heat degradation of folic acid during baking is between 21.9 per cent and 32.1 per cent with bread type being an influencing factor, claims a new Irish study aiming to...

Common protein could boost gluten-free rice bread: Study

The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says...

Genetics may determine dislike of low-sodium foods: Study

Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.

Trans fat switch-out has not caused sat fat surge: Study

Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England...

Whole grain boosts life expectancy of diabetic women: Study

Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results...

Study finds adding fibres to bake-off breads increases hardness

The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin...

Study demonstrates heart health benefits of pistachios

A diet that includes pistachios could help improve heart health, according to a new study, which suggests that regular servings of the nuts reduce the risk of cardiovascular disease.

Improved gluten-free and with oats and enzymes: Study

The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.

Review backs flaxseed lignans' cancer fighting potential

Flaxseed lignans might offer protection against breast, prostate, colon, and skin cancers while the soluble fibre they contain could help maintain steady blood sugar levels, found a review of research...

Gluten-free diets show no benefits for autism: Review

Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.

Quality retained with trans free bakery shortening, says study

Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products...

Bakery workers more prone to work aggravated asthma, study

Bakery workers were nearly eight times more likely to have an asthma exacerbations than those working in other industries, reports a new analysis of 2003 European research data.

Replace saturated fats with omega-3 to boost heart health: Harvard study

Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new...

Snacking study shows kids eat nearly constantly

American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs.

Rye beats laxatives for constipation relief: Study

Consumption of fibre-rich rye bread may ease constipation and perform commercial laxatives, according to a new study from Finland.

Study highlights hurdles to adolescent wholegrain consumption

A new study has uncovered several barriers for adolescents in reaching the recommended wholegrain intake of three portions per day – including lack of availability and taste preference.

Study questions sucralose stability in bakery

Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.

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