Researchers have developed a method to enhance bread by incorporating compounds from red dragon fruit peel, a commonly discarded by-product.

Researchers found that pigments from a little-used fruit peel can withstand baking — and still give everyday bread a ...

Everyone, it seems, has tried sourdough during the lockdown. But that ubiquitous jar of starter contains a dynamic microbial ecosystem that scientists are only beginning to understand. Natasha ...

When making sourdough bread, the starter is where it all begins. But people may not realize what happens in the jar.

The chemistry of fermentation may explain how bread rises, but its persistence across cultures explains why it never falls from favor. Bread is one of those foods that seems eternal. For more than ...

Freezing bread slightly increases its resistant starch, which may offer minor digestive and blood sugar benefits, while toasting can modestly lower its glycemic index. A freeze-then-toast combo may ...