Latest Leavening agent Stories

Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity. The research, which could improve the taste of bread, is published online ahead of print in the journal Applied and Environmental Microbiology. The major benefits from the research are twofold: better tasting...

Better Homes and Gardens Christmas Cookies 2010 edition hit the newsstands and features a recipe by gluten-free, dairy-free (GFCF) expert Jean Duane, Alternative Cook. Those on a special diet, might feel deprived when flipping through these mouth-watering pages with only one gluten-free recipe. Why stop at one when it's so easy to convert every one of those recipes? Jean shares her tips on how to convert recipes to be gluten and dairy free. Englewood, CO (PRWEB) December 1, 2010...

CRANBURY, N.J., Sept. 28 /PRNewswire/ -- Innophos Holdings, Inc. (Nasdaq: IPHS), a leading North American specialty phosphates producer, today announced plans for the expansion of its Nashville, Tennessee facility for the production of its specialty leavening acid CAL-RISE®. This expansion, which is due to be completed by mid-year 2011, doubles the current capacity for this specialty product. The project also further reinforces Innophos' commitment to the Nashville Plant as one of its...

The choice of leavening agent is a key factor in the levels of cocoa anti-oxidant activity and flavanols in a baked product, U.S. researchers said. Scientists at The Hershey Co. and Brunswick Laboratories in Norton, Mass., found more than 85 percent of cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. The scientists initially saw that 50 percent to 95 percent of the flavanols were lost in making chocolate cakes. After further...