Bread studies branded waste of dough.Boffins were slammed yesterday for spending pounds 500,000 trying to work out why bread goes stale stale horseman's term for the act of urination by a horse. . University researchers are studying ways of increasing the shelf life of bread and cakes. But National Association of Master Bakers spokesman David Smith said: "Any baker worth his salt knows the answer to this. "Bread goes stale because it dries up. "And we all know that you can add extra chemicals to slow down this process. "I wish somebody would give me half a million pounds to find this out." The study is being jointly funded by the Ministry of Agriculture and the food industry. Around 15 academics have been involved in the research at the University of Nottingham The University of Nottingham is a leading research and teaching university in the city of Nottingham, in the East Midlands of England. It is a member of the Russell Group, and of Universitas 21, an international network of research-led universities. . Food chemist Dr Imad Farhat said their research showed bread went stale because the make-up Make-up The amount of deficiency when a cash flow or capital item is deficient. For example, an interest make-up relates to the interest amount above a ceiling percentage. of the dough changed after it was cooked and it dried up. He said: "We want to help people make the perfect loaf. "By using chemicals we can now make bread stay moist moist having a moderate moisture content, slightly wet to the touch. moist dermatitis see moist dermatitis of rabbits. moist grain storage grain stored at about 30% moisture in airtight silos. for longer. "And changing the water content can easily double the shelf life of cakes and bread." His colleague, Dr Sandra Hill, added: "These projects may seem trivial but this is a very complicated subject." A Ministry of Agriculture spokeswoman said: "We want to prevent wastage wastage a loss of product or productivity; in terms of animal production includes losses due to deaths of animals, lowered production from survivors, including reproduction, and lost opportunity income. wastage Fetal wastage, see there by finding the best combination of ingredients at the test stage." |
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