Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Articles on Flour
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To understand the origins of the Yorkshire pudding Christmas dinner debate we need to turn the clock back to the time when the original pudding was first created.
Each food-based vitamin A programme carries different advantages and issues.
Continuing flour shortages in supermarkets highlight a fundamental food security problem in distribution systems.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Which candies count as candy in the eyes of the tax law? The answer often depends on one ingredient.
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
The US and Canada began fortifying flour with folic acid in the late 90s. More than 70 countries followed suit, but not the UK.
In a World Series of nutrition, don’t leave iron on the bench. Fortifying flour can prevent the iron deficiency anemia that affects hundreds of millions of women and children globally.
Top contributors
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Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
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Research Associate Professor of Global Health, Emory University
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Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
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Senior Lecturer, University of East London
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Assistant Professor, Konkuk University
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PhD, Political Economy, Macquarie University
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Associate Professor of Hospitality Management, Colorado State University
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Professor of Food Science and Technology, The Ohio State University
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Programme Lead Nutrition and Health, Edge Hill University
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Professor of Law, University of Richmond