Bread is a staple food that has been around for centuries, and now a new flour may be able to make it even better. Scientists have recently developed a new type of flour that could make bread last longer and taste fuller. The flour is made from a combination of wheat and barley, and it’s been shown to produce breads that are richer in taste and more resistant to spoilage. The flour is now being tested by bakers in the United Kingdom to see how it would work in different types of breads. If the results are promising, this could be the key to making bread that lasts longer and tastes amazing.

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source: Phys.org