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Source: Pexels

New Zealand Researchers Transform Stale Bread Into Fresh Loaves

By Brian Spaen

What food tends to be the most wasted in our households? For many, it’s letting bread go bad in our cupboards, especially if you're a fan of fresh loaves. All too often do we pick up a fresh baugette with the best intentions, only to realize it's gotten crusty and tough in just a few days. Aside from a hearty bread pudding or bread crumbs, what can be done with expired bread but toss it? Researchers in New Zealand developed a new process to recycle the bread via fermentation, making it eligible to sell all over again.  

Dr. Aydin Berenijan began working with Goodman Fielder, a food manufacturing company in New Zealand, in 2015. They’ve created a fermentation process, which only takes one day, that restores the bread and creates a product that’s similar to white or sourdough bread. It's freshly made and has a renewed shelf life of up to seven days at room temperature.

Classic baguette #freshbread #baguette #naturalyeastbread #bread #flourflour

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