Gluten is a family of proteins found in wheat, rye, and barley (1). It improves the texture, flavor, and moistness of many baked goods, including bagels, breads, pastries, and noodles. The more gluten ...

Sixth Report from the Scientific Adviser's Division, Ministry of Food On October 1 last the extraction of National flour in Great Britain was reduced to 82½ per cent. This lowering of the extraction ...

Coconut flour is a unique alternative to wheat flour. It’s popular among low carb enthusiasts and those who have gluten-related disorders. In addition to its impressive nutrition profile, coconut ...

AN important statement upon the supply and price of bread was made by the Minister of Food in the House of Lords on December 19; it was supplemented by the chairman of the Medical Research Council.