Featured Research

from universities, journals, and other organizations

Scientists bake a better loaf of bread

Date:
February 25, 2013
Source:
University of Alberta
Summary:
Researchers have found a way to replace artificial preservatives in bread, making it tastier.

University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier.

After loafing around in the lab analyzing strains of mould fermented in sourdough bread, Michael Ganzle, professor and Canada Research Chair in the University of Alberta Department of Agricultural, Food and Nutritional Science and fellow researchers were able to isolate natural compounds that can help keep bread fresh without changing its flavour. Preservatives added to store-bought bread are safe to eat and extend shelf life, but alter the flavour and give off a distinctive odour, said Ganzle.

The U of A research is the first to link the compounds -- hydroxy fatty acids -- to antifungal activity and to show that these compounds are formed in the production of fermented foods. "We were able to put known compounds into quite a new and exciting context," Gaenzle said.

The findings served up by the researchers also have the potential to replace or complement fungicides used in treating crop seeds such as barley, wheat and canola, and in protecting crops.

The study appears in the March 6, 2013 issue of Applied and Environmental Microbiology.


Story Source:

The above story is based on materials provided by University of Alberta. Note: Materials may be edited for content and length.


Journal Reference:

  1. B. A. Black, E. Zannini, J. M. Curtis, M. G. Ganzle. Antifungal hydroxy-fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread. Applied and Environmental Microbiology, 2013; DOI: 10.1128/AEM.03784-12

Cite This Page:

University of Alberta. "Scientists bake a better loaf of bread." ScienceDaily. ScienceDaily, 25 February 2013. <www.sciencedaily.com/releases/2013/02/130225112506.htm>.
University of Alberta. (2013, February 25). Scientists bake a better loaf of bread. ScienceDaily. Retrieved July 24, 2014 from www.sciencedaily.com/releases/2013/02/130225112506.htm
University of Alberta. "Scientists bake a better loaf of bread." ScienceDaily. www.sciencedaily.com/releases/2013/02/130225112506.htm (accessed July 24, 2014).

Share This




More Plants & Animals News

Thursday, July 24, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Stone Fruit Listeria Scare Causes Sweeping Recall

Stone Fruit Listeria Scare Causes Sweeping Recall

Newsy (July 22, 2014) The Wawona Packing Company has issued a voluntary recall on the stone fruit it distributes due to a possible Listeria outbreak. Video provided by Newsy
Powered by NewsLook.com
Michigan Plant's Goal: Flower and Die

Michigan Plant's Goal: Flower and Die

AP (July 22, 2014) An 80-year-old agave plant, which is blooming for the first and only time at a University of Michigan conservatory, will die when it's done (July 22) Video provided by AP
Powered by NewsLook.com
Huge Schizophrenia Study Finds Dozens Of New Genetic Causes

Huge Schizophrenia Study Finds Dozens Of New Genetic Causes

Newsy (July 22, 2014) The 83 new genetic markers could open dozens of new avenues for schizophrenia treatment research. Video provided by Newsy
Powered by NewsLook.com
CDC Head Concerned About a Post-Antibiotic Era

CDC Head Concerned About a Post-Antibiotic Era

AP (July 22, 2014) Sounding alarms about the growing threat of antibiotic resistance, CDC Director Tom Frieden warned Tuesday if the global community does not confront the problem soon, the world will be living in a devastating post-antibiotic era. (July 22) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

More Coverage


Why Sourdough Bread Resists Mold

Feb. 21, 2013 Sourdough bread resists mold, unlike conventionally leavened bread. Now scientists show why. During sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has ... read more
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins