Latest Sourdough 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...

SAN FRANCISCO, Sept. 8, 2011 /PRNewswire/ -- Centerplate, the leading hospitality partner to North America's premier sports stadiums, convention centers and entertainment venues, including the San Francisco 49ers , announced a series of new menu concepts, service improvements and special fan promotions for the 2011 National Football League Season at Candlestick Park, along with its nine other NFL partner venues. Additionally, Centerplate will be serving as hospitality host to this year's...

Kamut International has just completed Phase 1 of an antioxidant evaluation on KAMUT® Brand khorasan wheat. Big Sandy, MT (Vocus/PRWEB) January 20, 2011 Kamut International has just completed Phase 1 of an antioxidant evaluation on KAMUT® Brand khorasan wheat. The study, published in Frontiers of Bioscience, January 2011, was conducted by researchers at the Department of Food Sciences and the Department of Biochemistry at the University of Bologna in Italy to compare the...

What better venue than San Francisco "“"“ sourdough capital of the world "“"“ to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them tastier and more healthful? And that's what scientists described Sunday March 21 at the American Chemical Society's 239th National Meeting, being held there.In the study, Maija Tenkanen, Ph.D., and colleagues reported discovery and use of a new strain of bacteria that convert...