As the climate continues to change, new varieties of wheat are being cultivated by food scientists to develop higher-yielding, stronger crops. With a majority of wheat being processed into bread, the newer crop varieties also have improved baking characteristics.
This study provides a more efficient way for scientists, producers, and bakers to evaluate the best grains to start from to make amazing bread—something we can definitely get behind. The new process uncovered by this research for predicting quality will save time, money, and resources.
It also showed that newer grains can still make quality product, showing that the innovations in the industry to adjust to changing climates shouldn't change consumer experiences.
The researchers highlight how the results of this study help improve consumer products, as well as how it will help with future innovations in the crop industry. The findings about soil and growing locations' impact on the bread's flavor show that bread, like wine, can have specific characteristics related to its terroir.
Recent years have seen the innovation of single-origin heirloom grains, and small specialty growers have launched some "terroir-labeled" products, but this study's direct comparisons show that the influence of crop origin can be as important as what type of grain is used on influencing flavor.
Are you gluten-free and feeling left out of the new wheat-y excitement? Gluten-free breads have come a long way, and there's such a variety of grains to experiment with, we're feeling like hitting the kitchen right away—gluten or not.
"bread" - Google News
December 13, 2019 at 11:18PM
https://ift.tt/2PBddPu
Scientists Unearth What Makes Bread Taste So Good & Now We're Hungry - mindbodygreen.com
"bread" - Google News
https://ift.tt/2pGzbrj
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
No comments:
Post a Comment