Milling method can improve functional properties of rice flour, study
Rice flour that has been pin-milled appears to make bread with a better texture than when common commercially-produced rice flour is used, say US researchers.
Archives for April 17, 2008
Flavanol content of cocoa cut during manufacturing
Alkalising cocoa beans reduces the total flavanoid content by two-thirds, reducing the antioxidant potential of the product, according to new research.
Egyptian weed may offer novel hydrocolloid for foods
A hydrocolloid extracted from the leaves of Corchorus olitorius, a relative of jute, can enhance the strength of gels made with kappa-carrageenan, suggests new research from Japan.
News briefs: Danone results and Tai Chi dairy
This week, Danone says it is on track for full year profitability and organic farmers get the Tai Chi bug.
BASF to extend biodegradable focus
BASF is planning to significantly step up production of its biodegradable plastic materials amidst growing demand from various industries including packagers.