Technical

Can bread help prevent heart disease?
Feb. 16, 2010 – The answer to this question depends on the part of the grain that is being used to bake the bread, says an EU-funded team studying the use of wholegrain foods in the prevention of cardiovascular disease and type 2 diabetes. | READ MORE

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Technical Talk - January-February 2010
Continuing our series on the basic ingredients for baking, what is starch and what is the role of natural and modified starches in the formulation of baked goods?

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Sodium-reduction consultation set for March 2
Jan. 29, 2010, MISSISSAUGA, Ont. – The Baking Association of Canada has scheduled the first stop in its series of cross-country sodium-reduction consultations for March 2 at the Mississauga Convention Centre.

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Healthier white flour could be on the horizon
Jan. 22, 2010 – Grain processors, bakery manufacturers and consumers could benefit from research being carried out in the U.K. that aims to develop new mineral rich white flour through plant breeding and x-ray technology. | READ MORE

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Datem may boost gluten-free formulations
Jan. 19, 2010 – Datem emulsifiers with carefully chosen gums such as xanthan may enhance the formulation of rice bread for the gluten-free market, says new research. | READ MORE

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Picard's new 32-pan Revolution oven
Jan. 7, 2010, VICTORIAVILLE, Que. – Picard Ovens Inc. is launching a new 32-pan model in its MT series of gas-fired, revolving tray ovens. Dubbed the Revolution, it offers an extensive range of features and benefits.

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Egg foam may enhance gluten-free sourdoughs
Jan. 7, 2010 – Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study. | READ MORE

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Sara Lee products on lower-salt diet
Dec. 18, 2009 – Sara Lee Corp. said Wednesday that it plans to reduce the salt in many of its food products by an average of 20 per cent over the next five years. | READ MORE

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