TNO seeks partners to commericalise fibre based bread improver

By Jane Byrne

21-Dec-2010 Last updated on 18-Mar-2017 at 02:31 GMT

Bakery ingredient suppliers are the target of a licensing deal for a fibre based bread improver that can be used to address salt reduction formulation challenges, claims Dutch research group, TNO.

Researchers reveal way to optimise antioxidant levels in baked goods

07-Dec-2010

A method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found

Bread enzyme gives softness, better sliceability and longer shelf life, says DSM

07-Dec-2010

An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.

Milder tasting bran offers huge potential for fortified bakery, says Kampffmeyer

01-Dec-2010

A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.