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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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| Related Articles |
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Egg replacer could overcome labelling challenges by BakeryAndSnacks.com | 07/09/2010 Cdn yeast tests demonstrate big drop in acrylamide by Administrator | 07/08/2010 Trials said to show efficacy of acrylamide inhibitor by BakeryAndSnacks.com | 07/05/2010 New texturizer cuts fat, maintains cake moisture by BakeryAndSnacks.com | 06/25/2010 Health Canada OKs use of plant sterols by Administrator | 06/23/2010 |
