We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

New Technology May Someday Be Used To Improve Baked Products

November 8, 2012: 12:00 AM EST
Among six new biotechnologies developed by scientists at Montana State University is one that could someday be used to bake a better loaf of bread. The researchers discovered genetic variations in wheat used to make bread dough that can be stretched further without rupturing. The discovery may lead to improved pizza dough, bread sticks, artisan loaves and many other common bread products, according to researchers in the College of Agriculture. Other technologies developed at MSU have implications for battling bacterial infections and boosting vaccine efficacy, detecting harmful microbes, preventing brucellosis, fighting neurological and inflammatory diseases, and developing bacterial vaccines.
"MSU researchers develop six new biotechnologies", News release, Montana State University, November 08, 2012, © Montana State University
Cereals & Bakery
North America
United States of America
Innovation & New Ideas
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.