PAU develops PBW-RS1 Wheat Variety to tackle type-2 diabetes and cardiovascular diseases
PAU develops PBW-RS1 while shifting from “quantity” to “quality” and from “food security” to “nutritional security in its research focus.
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5 min read
Stone Milling: From Grains to Flour
Stone milling has been used for centuries to grind grains into flour. It preserves the nutrient-rich germ and bran of the grain.
4 min read
Importance of studying the lifecycle of a wheat plant
Studying the lifecycle of a wheat plant can provide a deeper understanding of this important crop.
5 min read
Biochemistry of flavours in a sourdough bread
Among the different parameters that define bread quality, flavour is one of the most appreciated sensory attributes .
5 min read
History and science of roller milling wheat kernels
In the history of wheat consumption, roller milling is a fairly new technology, yet it has altered the landscape like none other.
2 min read
Structure of a wheat kernel
With the advent of industrialisation, we moved to consuming more refined wheat flour (milled in roller mills) from whole wheat flour...
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