Wheat is a cereal crop used in many ready-to-eat products such as bread, noodles and cakes due to its favorable sensory qualities and processing properties. The extrusion process further enhances ...

Bread has been a staple food for thousands of years, and in recent times sourdough bread has been making a comeback. It is ...

A new wheat protein processing center is providing welcome news to the breadbasket of America. In Phillipsburg, Kansas, a corn ethanol plant is being retooled so that it can produce wheat-based ...

Wheat rheology and grain quality assessment are critical fields that underpin both the traditional art and modern science of wheat processing. Research in these areas examines the complex interplay ...

Whole wheat bread is generally the healthier choice because it’s made from the entire wheat kernel, giving you more fiber and nutrients. Multigrain bread can sound nutritious, but unless every grain ...

Sooji and whole-wheat flour, both derived from wheat, offer distinct health benefits. Whole-wheat flour, rich in fiber and ...

Circadian clocks of wheat can provide a window into the plant's nutrient content and life cycle, finds new research that ...

GA, UNITED STATES, February 27, 2025 /EINPresswire.com/ -- This study reviews the use of extrusion in processing wheat-based products. It highlights that extrusion ...