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The science behind breads aroma
Scientists taste and aroma of different breads baked in close cooperation with an artisan baker and a miller using flour from old as well as modern wheat varieties. In the journal Food Research International the research team now also describes…
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What’s so special about a crispy baguette?
Scientists find a baguette’s crust is just as key as its aroma when it comes to taste, says the American Chemical Society. Why that is could help all food scientists
