Natural Preservatives Mean A Tastier Loaf Of Bread That Still Lasts

Researchers analyzed strains of mold fermented in sourdough bread and were able to isolate natural compounds that can help keep bread fresh without changing its flavor, resulting in a tastier loaf. Michael Ganzle, professor and Canada Research Chair in the University of Alberta Department of Agricultural, Food and Nutritional Science and fellow researchers say the natural compounds can replace preservatives added to store-bought bread which are safe to eat and extend shelf life, but alter the taste. read more

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