Bread fortified with pomelo lowers GI and risk of diabetes: study

18-Aug-2017 Last updated on 28-Aug-2017 at 14:17 GMT

Indian scientists suggest adding the citrus fruit to bread lowers its glycemic index, which increases its nutritional value and decreases the risk of diabetes.

Biofortification one of many factors in tackling iron and zinc deficiencies: Study

29-Jun-2017

By Wai Lang Chu

Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.

What are the best flours to use in gluten-free bread? Study evaluates contenders

16-Jun-2017

By Emma Cash

The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.