For decades health authorities have been advising to eat less white bread because of its low fibre content. Now, should you wish, you can eat your fill. And be healthier for it. It's possible because ...

Research has brought clarity to the longstanding question of how starch granules form in the seeds of Triticeae crops -- wheat, barley, and rye -- unlocking diverse potential benefits for numerous ...

Native starch made from wheat can be gluten-free, according to German company Kröner-Stärke, which washes the gluten from the ingredient. Its Sanostar ingredient is produced without the use of enzymes ...

Trying to generate excitement around an ingredient called ‘resistant starch’ in a carb-wary food culture fixated on keto and paleo diets is a tough sell, but a growing body of evidence suggests that ...

KANSAS CITY — Wheat’s association with flour to bake bread dates back thousands of years, but food formulators may seek to explore ways for other wheat-based ingredients to help them create products ...