From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Academic rigor, journalistic flair
Articles on Bread
Displaying 21 - 24 of 24 articles
Canadian consumers could benefit from the Competition Bureau’s investigation into the so-called bread cartel, but not in a way they think. Here’s how.
Rising carbon dioxide may be a boon for crop yields, but at the expense of nutritional content and quality.
The main source of global warming isn’t baking or transport, but fertiliser used to grow wheat.
Top contributors
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Postdoctoral Researcher, Goethe University Frankfurt am Main
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Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
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Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
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Lecturer in Dietetics, Swinburne University of Technology
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Lecturer in English literature, Manchester Metropolitan University
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Associate Professor of Hospitality Management, Colorado State University
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Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
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Research scientist at Plant Breeding Institute, University of Sydney, University of Sydney
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Postdoctoral Research Associate, UCL
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Associate Professor, University of Sydney
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Lecturer in Human Geography, University of Sydney
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Research dietitian, Department of Gastroenterology, Monash University
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Honorary Associate Professor of Agriculture and Food, The University of Melbourne
