We waste millions of tonnes of bread every year. New research shows how it could be turned into something delicious.

Whole wheat bread is generally healthier than white bread because it contains more nutrients and fiber. However, the right ...

Sourdough is a tangy-tasting bread made with naturally occurring yeasts and lactic acid bacteria. Here's what can make it ...

30% wheat flour, and a sourdough starter containing certain lactobacillus bacteria; they found that, with a 24-hour fermentation period, the patients' digestive systems barely reacted. Because of ...

AIMS To determine whether wheat bran (a rich source of insoluble non-starch polysaccharides), known to hasten gastrointestinal transit, could carry resistant starch through to the distal colon and ...

The fermentation required to make sourdough bread starts to break down some of the proteins in wheat flour, including gluten. This yields an end result that is often easier to digest for those ...

Semolina is a type of flour made from durum wheat, a variety typically planted in the spring and harvested in the fall. Durum wheat grains are golden in color, so the milled semolina is a pale ...

A team of research scientists led by US Food and Drug Administration chemist Timothy Duncan has found evidence of silver nanoparticles embedded in packaging used as an antimicrobial agent seeping ...