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Bakery products: The application of texture analysis on the latest developments: To deliver outstanding quality, fresh baked products, texture analysis lets the bakery sector optimise product design, quality control and shelf life.

Subjects: *QUALITY control; *PRODUCT design; *BAKERIES

• Source: Food & Drink Technology. May2024, Vol. 24 Issue 8, p16-17. 2p.

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Exploring potential food applications of intermediate wheatgrass.

• Authors : Iorga, Brianna¹; Karkle, Elisa¹

• Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

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Flexible forming, efficient extrusion.

• Authors : Phillipson, Daisy

• Source: Confectionary Production. Jul/Aug2023, p30-32. 3p.

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Water absorption in dough: influencing factors and optimisation: The absorption of water plays a crucial role in baked goods and can be influenced not only by the raw materials, but also by the choice of kneading tool.

Subjects: *RAW materials; BAKED products; FLOUR

• Source: Food & Drink Technology. May2024, Vol. 24 Issue 8, p28-29. 2p.

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Discovering potential.

Subjects: *FOOD safety; BAKED products; DAIRY products

• Source: Food & Drink Technology. Feb2024, Vol. 24 Issue 5, p12-13. 2p.

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New Haste to End Bread Waste.

• Authors : Ji Jing (AUTHOR)

• Source: Beijing Review. 4/4/2024, Vol. 67 Issue 14, p38-39. 2p. 2 Color Photographs.

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Freshways strengthens bread position with Coultons rescue

• Source: Grocer. March 30, 2024 11

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LET'S BREAK BREAD.

• Authors : HYMORE, KHALIL

• Source: Prevention. Dec2015, Vol. 67 Issue 12, p114-122. 9p. 8 Color Photographs.

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From Pastry to Bread and Even Waffles, the Best Baked Goods in Rome.

• Authors : Woolever, Laurie (AUTHOR)

Subjects: *BREAD quality; *BAKERIES; BAKED productsROME

• Source: Bloomberg.com. 4/27/2023, pN.PAG-N.PAG. 1p.

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Crumpets.

• Authors : MALLINDER, LORRAINE

• Source: Spotlight - Einfach Besser Englisch. 2021, Issue 3, p16-17. 2p.

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