Upcycling Unsold Bread into a Probiotic Drink to Cut Food Waste
The new bread-based probiotic drink can be stored at room temperature for up to six weeks and maintains at least one billion live probiotic cells per serving
Industrial Bread Dough Kneaders Could Use Physics-Based Redesign
There's a specific amount of kneading involved to create high-quality bread dough, and researchers in Germany are using physics and simulations to zero in on predicting it
