PADUA, ITALY — Il Granaio delle Idee, a baking ingredients company based in Padua, has identified a sourdough bakery strain that has been shown to improve the flavor and aroma profile of baked foods ...

PADUA, Italy and BOSTON, April 16, 2024 /PRNewswire/ -- Il Granaio delle Idee (IGDI), an innovative international developer and provider of clean label baking ingredients, and Ginkgo Bioworks (NYSE: ...

Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the pandemic ...

When millions of people went into lockdown during the pandemic, they went in search of new at-home hobbies to help cure their boredom. Among them was making sourdough bread. In addition to being ...

German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations. Yasemin Sterr, Agnes Weiss, and Herbert Schmidt ...

Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products. The ...

Researchers have unveiled a potentially additive-free, more healthful sourdough loaf that could even taste better. More healthful breads of other kinds could be baked using a new bacterial ingredient ...