Category Archives - Home Baking News

My mixed view of wheat genome decoding

By Birgit on 22nd August 2018

Last week the IWGSC – International Wheat Genome Sequencing Consortium published their findings in the journal Science.

Scientists, research institutions in more than 15 countries have worked on a detailed description of the genome, the genetic material present in a cell or organism. It was thought to be impossible due to the complexity being five times bigger then the human genome.

Apparently this knowledge could have a major impact on crop breeding focusing on disease and frost resistance, flavour and yield.

It is astonishing how far we have come with science in the last century but is it all to our best? Have we not just discovered that the breeding of new wheat varieties using conventional artificial selection is one of the reasons why the western population has an intolerance or sensitiveness to gluten?

The Nations favorite white bread – w/o the additives

By Birgit on 13th July 2018

What are your expectations to call a bread ‘a good bread’? Shall the crumb be soft and light or gooey and squidgy, the crust thick and crunchy or thin and soft? Everyone’s preference is different. But most people like a soft white bread with high extraction of wheat flour. High extraction meaning no bran included, so high in gluten.

The nation is eating sliced white bread in plastic wrapped for years. It’s cheap, everywhere accessible – but is it good for you?

There were some controversial articles around the subject in February this year. Press for the link here. Of course, the FOB will not admit the bread is ultra processed but please read the labels and particularly check the sell by date. There is a reason why there are so many people suddenly have gluten intolerance or believe have a gluten sensibility or more serious being coeliac.