Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.

While traditional amylase-based enzymes have helped bakery snacks improve shelf-life and freshness, its efficacy is limited if the dough contains high amounts of sugar. Kerry’s anti-staling enzyme, ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. So you invited some friends over for a barbecue, and now you have a ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. In the science of staleness (yes, there is such a science), you have ...

When it comes to bread, staling is one of a cook’s worst enemies. Within only a couple of days, it can turn a perfect loaf into lead — and refrigerating that bread only makes things worse. But staling ...

Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany. According to findings published in ...

Celebrity chef Paul Hollywood has warmed up a carb-loaded debate. On July 11, “The Great British Baking Show” judge posted a short clip to his TikTok reigniting a hot-button topic: Where is the best ...

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Effect of staling growth substances on the colony interaction in between some dominant rhizosphere fungi and Sclerotium rolfsii Sacc. a root pathogen of Lens esculantum Moench. was examined in vitro.