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Latest Michael Gaenzle Stories

2013-02-22 12:25:59

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...


Word of the Day
maffling
  • To stammer.
  • Present participle of maffle, to stammer.
  • A simpleton.
The word 'maffle' may come from a Dutch word meaning 'to move the jaws' or a French word meaning 'having large cheeks'.