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Crusts, Crumbs and Chromatography

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Crusts, Crumbs and Chromatography

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European researchers are looking into the science of bread. They are looking at how industrial techniques could produce the same taste and nutrition in a loaf as a traditional bakery. Armed with lasers, scanners, and nuclear magnetic resonators, they want to know what puts the “go” into “dough”.

http://eu-freshbake.eu/eufreshbake