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.

Related Articles


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 December 19, 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 December 19, 2014).

Share This


More From ScienceDaily



More Plants & Animals News

Friday, December 19, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Navy Unveils Robot Fish

Navy Unveils Robot Fish

Reuters - Light News Video Online (Dec. 18, 2014) The U.S. Navy unveils an underwater device that mimics the movement of a fish. Tara Cleary reports. Video provided by Reuters
Powered by NewsLook.com
Kids Die While Under Protective Services

Kids Die While Under Protective Services

AP (Dec. 18, 2014) As part of a six-month investigation of child maltreatment deaths, the AP found that hundreds of deaths from horrific abuse and neglect could have been prevented. AP's Haven Daley reports. (Dec. 18) Video provided by AP
Powered by NewsLook.com
When You Lose Weight, This Is Where The Fat Goes

When You Lose Weight, This Is Where The Fat Goes

Newsy (Dec. 17, 2014) Can fat disappear into thin air? New research finds that during weight loss, over 80 percent of a person's fat molecules escape through the lungs. Video provided by Newsy
Powered by NewsLook.com
The Hottest Food Trends for 2015

The Hottest Food Trends for 2015

Buzz60 (Dec. 17, 2014) Urbanspoon predicts whicg food trends will dominate the culinary scene in 2015. Mara Montalbano (@maramontalbano) has the story. Video provided by Buzz60
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

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

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