Bakers Journal

Universities use synchrotron to study hidden world of bread

April 22, 2013
By News Talk 650

April 22, 2013 – Working with the University of Manitoba Food Science department,
researchers used the Canadian Light Source synchrotron at the University
of Saskatchewan to examine how bubble density in bread dough can create
healthier, more consistent and even gluten-free bread, writes NewsTalk650. | READ MORE

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