Fine bubble structure of bread dough visualized for the first time using CLS synchrotron
Friday, April 19, 2013 - 06:31
in Physics & Chemistry
Baking the perfect loaf of bread is both a science and an art, so researchers are using Canada's only synchrotron to look at the way bubbles form in bread dough to understand what makes the perfect loaf and how gluten-free products might better resemble traditional bread.