"We understand some of the mechanisms that cause bread to lose its softness, but baking has changed"

Martin Whitworth, principal scientist for cereal science and technology at Campden BRI, on the establishment of a new trade group to tackle bread softness issues

Access to this article is restricted.

You need to have a valid subscription to access this content. If you already have a subscription please log in.


Subscribe today for unrestricted access to ALL content and receive all email newsletters.


Register today to receive FREE email newsletter. A subscription will however be required to view restricted content.

Want more stories like this in your inbox?

Sign up for our FREE email newsletter

My Account


Most read