The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more ...

THE principle of the test for strength in wheat flour described as new by Mr. T. B. Wood in a recent issue of NATURE (February 21), and further claimed by Dr. E. Frankland Armstrong (NATURE, March ...

When baked into a loaf of bread, the high-temperature-dried, single-ground sample featured higher antioxidant capacity than both the store-bought version and the wheat flour. The researchers say that ...