Increasing Demand for Bread and Bakery Products Will Bolster Additive Market
“Bread improvers are traditionally used to reduce the time required for flour dough to rise and to enhance its workability. However, with heavy investment in R&D, new practices are emerging rapidly. For instance, when certain enzymes, are added to the dough, it reduces the protein solubility. Thus, they enhance both taste and nutritional profile of the product. Some of the other emerging applications include protein-based fat replacements, flavor enhancements, textural improvements, and prolonging shelf life.”
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K-State University Releases Three New Wheat Varieties
The Kansas State University recently released three new wheat varieties, which are available to Certified seed growers this fall and will be available to farmers in fall 2020.
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Russia. Milling wheat prices hit their lowest since December 2017
Export prices of Russian wheat continued falling last week (down $2-3/MT FOB on the week), reports UkrAgroConsult.
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