Nov. 26 (UPI) --New research suggests the design of industrial bread dough kneaders don't reflect the physics of bread making. High quality bread requires just the right amount of kneading, which ...

image: When making bread, it's important not to overknead the dough, because this leads to a dense and tight dough due to a reduced water absorption capacity that impairs its ability to rise. But ...

All this has been done while achieving quality in terms of taste and the typical sponginess of white bread baguettes. This innovative product signifies a fresh step forwards in Azti-Tecnalia's ...