Tag: "dough" at biology news
Chemists create healthier pizza by boosting antioxidants in dough
...ered how to boost the antioxidant content of pizza dough
by optimizing baking and fermentation methods, a f...and heart disease. We chose to investigate pizza dough
because its one of the most popular wheat-based food products in the U.S., says Moore. Making popula...
Celiac success: New enzyme efficiently degrades gluten in 'human stomach' environment
... adds protein content inexpensively and also gives dough
its elasticity and stickiness, which helps in manufacturing. For instance, Koning said: "Celiac patients can eat potato chips, but not if they have added paprika or other spices because they're 'glued' to the chip with gluten." AN-PEP outstrips earl...
Asian interest provides opportunities for US hard white wheat
... Lowerash content and good color stability for the dough
also are importantqualities for steamed breads and...w protein soft white wheats. They likethe color of dough
and noodles made from Australian wheat, but prefer moregluten strength and want to try U.S. hard whi...