Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixi

The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy fo

The English-born sandwich is a stern favorite with American consumers; consumed by a vast majority at least once a week, the Grains Food Foundation sa

Benedictine is best accompanied with another Kentucky signature: bourbon.

Wendy's is keeping mum about its plans for a pretzel burger, but the item is already becoming the buzz of fast food.

Subway began the process of removing azodicarbonamide, a dough conditioner, from its bread even before petitions asked them to stop using it, the rest

Less than two months after the company was hit with a barrage of publicity related to the use of azodicarbonamide (A.D.A. in its bread dough, Subway

Electric shocks are used to heat gluten-free bread from the inside – successful baking while saving energy and time compared to conventional baking ap

Aryzta North America has expanded in Canada with the rollout of a new frozen bread line at its bakery in Ancaster, Ontario.

Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.