Universities Use Synchrotron To Study Hidden World Of Bread

New research at the University of Saskatchewan has scientists bringing in some serious dough.

Working with the University of Manitoba Food Science department, researchers used the Canadian Light Source synchrotron at the University of Saskatchewan to examine how bubble density in bread dough can create healthier, more consistent and even gluten-free bread.

“During the mixing process, bits of the dough flop over and trap air in the dough,” said Filiz Koksel, a PhD candidate with the department of food science at the UofM.

“The air bubbles get smaller and smaller during mixing and they make up around 10 per cent of the volume of the dough. It’s a significant ingredient.”

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